Main course
Baked Skrei cod, grilled Savoy cabbage, charred broccoli, white wine sauce with buttermilk and caviar
Baked skrei cod, grilled Savoy cabbage, charred broccoli and white wine sauce with buttermilk and caviar Serves 10 as part of a larger menu. Cod (Skrei) 1200 g Skrei loin (cod) Salt Garlic oil Skin the cod and brine it for 2 hours. Fixate the cod using plastic film according to your chefs instructions. […]
Read moreGrilled lamb with ramson-filled dumplings, braised lamb shank gravy, chard, yoghurt and mint
Grilled lamb with ramson-filled dumplings, braised lamb shank gravy, chard, yoghurt and mint 10 p Lamb 1.5 kg Lamb 2 cloves Garlic 4 sprigs Thyme 4 sprigs Rosemary 4 tbsp Olive oil Place the lamb in a bag along with the other ingredients. Vacuum seal and bake the lamb sous-vide at 62°C […]
Read moreGrilled quail stuffed with mushrooms, baked shallots, madeira reduction and truffles
Serves 10 Stuffed quail 5 Quails 2 Banana shallots 2 Garlic cloves 200 g Mixed mushrooms 20 g Butter Arla® 250 g Minced chicken 80 g Double cream Arla® 1 Eggs 15 g Salt Tear the mushrooms, finely chop the garlic and shallots. Fry mushrooms and onions golden on a high temperature, finish with butter. […]
Read moreSpiced duck with apple leather, charred cream, pickled chicory and beetroot rose
Serves 8-10 p as part of a larger menu, 4-6 if served as a stand alone dish. Spiced duck 1 Duck (Easiest to get from the market hall, ask to have it butchered) 50 g Spice rub (Clove, star anise, black pepper, rose pepper, fennel seeds) Score the skin of the duck breasts, season […]
Read moreSeared Scallop with roast sweetheart cabbage, charred cucumber and beurre noisette-snow
Serves 10 as a part of a multi-dish menu, or 4-6 generous portions Tapioca crisp with Sea Lettuce 100 ml Tapioca 400 ml Water 2 g Salt 50 g Dried Sea Lettuce (Dry in oven at 80°C for 1 hour) Boil the tapioca pearls in the salted water for approximately 4 mins. Pour the […]
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