Tillbaka

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Crispy Mallard with Chanterelles, Baked swede and Truffle crisps

For our main course we have beautiful mallard, panfried with crispy skin and seasoned with dried chanterelles, rosé pepper and fennel. Crispy black truffle crisps, baked swede and chanterelles accompanies the succulent meat. For the final touch we add a mushroom consommé and pickled coriander seeds. Serves 8 as part of a menu, 4 as […]

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Celeriac with winter truffle, brown butter and hazelnuts

Serves 10 as a starter Baked celeriac 1                    Large celeriac –                     Salt Remove the root part of the celeriac. Rub the celeriac with oil and salt. Stick a thermometer into the center of the celeriac and bake at 180°C until a core temperature of 90°C (about 1 ½-depending on the size). Remove the peel with […]

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Artichoke mania

Grilled artichoke Is it possible to grill artichokes? Of course you can, and they work beautifully as either a main course or as a side dish. 4 Artichokes 1 bunch Parsley 1 tbsp Salt 2 tbsp Olive oil 1 Lemon Pepper Place the artichokes in cold water and start your grill/light up your barbecue. Rinse […]

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Umeshu-glazed duck with swede purée, flower sprouts and roasted hazelnuts

Serves 5-7 as a main course Spice-fried duck breast 1 kg                Duck breast 4 tbsp             Spice rub (1 tbsp rose pepper, 1 tbsp sesame seed, 2 star anise, 1 tsk long pepper) 1 clove            Garlic 3 sprigs          Thyme Score the fat of the duck breasts and season with salt. Fry the breasts fat down in […]

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Tarragon stuffed quail with creamed roasted apple, glazed onions and chicken jus

serves 10 Quail 5  Quails Cut the quail according to instructions. Save the wings for the sauce and save the thighs for later. Stuffing 200 g Chicken mince 50 g Arla® Double cream 1 Egg 5 g Tarragon 20 g Parsley 20 g spinach 1 Brown onion 1 clove of garlic 25 g Butter 10 […]

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