Fish - Page 3 of 6 - AVEQIA Stockholm

Quickly 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 […]

Cod 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 […]

Lobster 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 […]

Smoked char with creamy potato foam, rye bread crisp and bleak roe from Kalix

Serves 10 as a starter or 4 as a main Smoked arctic char 800 g Fillets of arctic char Place the char with the skin up on a greased oven tray. Cover with cling film and smoke the fish with a smoking gun (or leave it […]

Marinated pike-perch and raw shrimp with leek, meadowsweet and prawn crackers

10 portions as a starter or 4 as a main course Marinated fish and shrimp 500 g Pike-perch 40 Raw shrimp 50 ml Dill oil Shell the shrimp and keep the shells for the prawn crackers. Slice the fish thinly. Place the fish and shrimp on parchment paper brushed with oil. Cover […]