Fish
Smoked char with pickled spicy potatoes, smoked cheese cream, vendace roe and cheesy crisp bread
Serves 10 Smoked Char crème 1 Fillet of Arctic Char 300 ml Cooking oil 1 tbsp Dijon 1 tbsp Champagne vinegar 2 Egg yolks Smoke the char well with a smoking gun 5-6 times. Bake the char at 180°C for 20 minutes. Mix the baked char with cooking oil. Mix egg yolks, champagne vinegar and […]
Read moreSmoked arctic char with butter baked potatoes, trout roe and pickled mustard seeds
Serves 10 as part of a larger menu or 4-6 more generous portions Créme of smoked arctic char 1 Fillet of Arctic Char 300 ml Crown dill oil 1 tbsp Dijon mustard 1 tbsp Champagne vinegar 2 Egg yolks Smoke the char with a smoke gun 5-6 times, allowing the smoke to […]
Read moreQuickly cured herring with creamy potato foam, Christmas bread crisp and bleak roe from Kalix
Serves 10 as a starter Herring 10 Fillets of herring 50 ml Pickling liquid (0,5 part salt, 1 part spirit vinegar, 1 part sugar, 1 part water) 1 Brown onion 1 sprig Dill ½ Lemon Remove the skin from the herring. Peel the onion and slice it using a mandolin. Place […]
Read moreCod with fried mussles, smoked kale and mussle foam
Serves 4-6 as a main course Baked potato cream 500 g Large potatoes 150 g Butter 600 ml Milk 100 g Sour cream – Champagne vinegar Bake the potatoes in an oven at 200°C until a core temperature of 98°C. Cut the potatoes open and scoop out the inside into a bowl. Bring […]
Read moreLobster with potato flatbread, grapefruit, shiso leaves and celery
Serves 10 as a starter or 4 as a main course Potato flatbread 400 g Large potatoes 200 g Wheat flour 20 g Butter Arla® 1 tbsp Rapeseed oil 1 tsp Coriander seeds Grind the coriander seeds coarsely. Heat them in a saucepan with the oil and allow the aromas […]
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