Swedish dairy cow with yellow peas, grilled butter, celeriac and baked onion

serves 10 as a smaller main course Hay-grilled butter 200 g Butter Arla® 5 sprigs Thyme 2 cloves Garlic (crushed) 20 g Hay – Espelette pepper Melt the butter with thyme, garlic and Espelette pepper. Place the hay in a pot and light it. Put out the fire with the […]

Agnolotti with potato, baked egg yolk, sage foam and crispy potato

Serves 10 as a starter or 4 as a main course Potato filling 1,5 (600 g) Large potatoes 90 g Goat cheese from Oviken 1 Egg yolk 5 g Salt Bake the potatoes at 200°C to a core temp of 98°C. Scoop out the potato with a spoon and keep the skins […]

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 […]

Mushroom tortellini with crispy Jerusalem artichoke, mushroom broth and truffle

Serves 10 as a starter or 4 as a main course Pasta dough 100 g Durum wheat flour 100 g Wheat flour 2 Eggs 1 Egg yolk Combine the dry ingredients. Add the eggs and knead to form a smooth […]

Sirloin with yellow peas, grilled butter, celeriac and baked onion

Serves 10 as a smaller main course Hay-grilled butter 200 g Butter Arla® 5 sprigs Thyme 2 cloves Garlic (crushed) 20 g Hay – Espelette pepper Melt the butter with thyme, garlic and Espelette pepper. Place the hay in a pot and light it. Put out the fire with the […]

Meat

Swedish dairy cow with yellow peas, grilled butter, celeriac and baked onion

Agnolotti with potato, baked egg yolk, sage foam and crispy potato

Butter-baked cusk with salsify, oyster beurre blanc and green herb purée

Mushroom tortellini with crispy Jerusalem artichoke, mushroom broth and truffle

Sirloin with yellow peas, grilled butter, celeriac and baked onion