Fish
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 […]
Read moreMatjes 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 […]
Read moreChar with grilled butter, miso mayonnaise, cauliflower and cucumber
Serves 6-9 as a starter Char 3 Fillets of char 50 g Butter 1 tsp Espelette pepper 1 sprig Thyme Trim the char and cut it into portions. Place the fish skin down on a tray with a silicone sheet and salt lightly. Grill the butter by melting it and dipping […]
Read moreSea Bass, Mushroom Consommé, Broccoli, Rye Crisp & Onion
Serves 8 as part of a menu, or 4 as a main course Soy Baked Sea Bass and Amaebi (sweet prawn) 400 g Sea Bass or Zander fillet 100 ml Light soy sauce 200 ml Water 30 Amaebi (usually found frozen in Asian supermarkets, can be replaced with a smaller amount of langoustine tails) Mix […]
Read moreSnabbgravad lax med pepparrot, rädisor, kryddigt knäckebröd och brynt smör
Gravad lax är ju så gott, och i den här versionen snabbgravar vi den, så väntetiden inte behöver bli så lång. MEN, nyckeln till en riktigt snabb gravning här är vakuummaskinen, har du ingen sådan så tar det litet längre tid. Här serverar vi den gravade laxen med hembakt knäckebröd, en pepparrotsgrädde som bidrar med […]
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