Fish - Page 4 of 6 - AVEQIA Stockholm

Seared Pike-Perch with baked fennel, dashi, cucumber and oyster

Serves 8 as a starter or 4 as a main course Dashi 1 l Water 2 tbsp Bonito flakes 10×3 cm Kombu seaweed 20 g Pea shoots – Fennel (leftovers) – Fish bones from the Pike-Perch Roast the fish bones in the oven at 275° C until golden (about 15 minutes). Pour […]

Grilled scallop with raw shrimp, tomatillo and spinach crisp

Serves 10 as a starter Scallops and shrimp 10 Scallops 50 Raw shrimp ½ Lemon – Salt Thread the scallops onto skewers and grill them quickly on high heat. Cut each scallop into 5 pieces. Peel the shrimp as instructed by your chef and keep them in the fridge until serving. Spinach […]

Cured herring with smoked potato purée, tomato emulsion and sour cream curd

Serves 10 as a starter Cured herring 250 g Fillets of herring (about 1 pp) 14 g Curing mixture ½ Banana shallot 1 Lemon (+ zest) 2 tbs Olive oil Chop the shallot finely. Combine all ingredients with the fish and seal in a vacuum bag. Keep cold until serving. (If you don’t have […]

Lobster tortellini with kohlrabi, apple and kale sprouts

Serves 8 when served as a starter or 4 as a main course Lobster filling 1 Lobster 30 g Butter 15 g Wheat flour 100 ml Milk 50 ml Cream 50 ml Salt 2 l Water Bring the water to a boil with the salt – it should be salty like the ocean! Kill […]

Matjes herring with Sandefjord, chive/dill cream, dill-pickled cucumber and fennel crispbread

Serves 8 as a starter or 4 as a main course Crisp Bread 100 g Rye flour 100 g Flour 1 tsp Salt 5 g Yeast 175 ml Water 1 tbsp Fennel seeds Mix the flour, salt and fennel seeds in a bowl. Dissolve the yeast in the water. Mix the dry […]