Main course
Butter-baked cusk with salsify, oyster beurre blanc and green herb purée
Serves 10 as a starter or 4 as a main course Salsify 400 g Salsify 100 g Butter 2 tbsp Quince juice 2 tbsp Swedish pea soy sauce 2 tbsp Swedish fish sauce 30 g Dulse alga Peel and wash the salsify. Cut the stems into 15 cm pieces and place them […]
Read moreBeets with chewy cherries, malt and pistachio crumble, cream cheese, Beurre Noisette
Serves 10 as a starter Beets 8 Medium sized red beets – Vegetable oil – Coarse salt 2 Beets for juice 0,5 bottle Cherry beer 2 tbsp Beetroot vinegar Rub the beets with oil and salt. Bake 5 hours at 160°C. Allow the beets to rest 30 mins. Grate the raw beets […]
Read moreSeared 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 […]
Read moreVenison with butternut squash, stuffed onions and black cabbage
Serves 8 as part of a menu or serves 4 as a free standing dish Venison 800 g Topside of venison 100 g Butter Arla® 3 sprigs Thyme 1 clove Garlic 2 tbsp Cubeb pepper Trim the venison and keep the trimmings for the sauce. Season the meat with Cubeb pepper and […]
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