Tillbaka

Meat

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Grilled 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. […]

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Tomato tortellini with Almnäs Tegel, fermented tomato, crispy potato & smoked egg yolk

Serves 10 Pasta dough 90 g Durum wheat 90 g Plain flour 3 tbsp Tomato water 1 Egg 2 Egg yolks Place all the ingredients in the dough mixer and blend to a smooth dough. Put the dough in a vacuum bag and seal. Rest the dough in the fridge for at least 30 minutes. […]

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Ravioli filled with celeriac and hazelnuts, mushroom broth, grilled onion and truffles

Pasta dough 90 g                Durum wheat 90 g                Wheat flour 1 tsp                Tomato water 1                      Egg 2                     Egg yolk Mix together all the ingredients in the dough mixer and mix to a smooth dough. Put the dough in a vacuum bag and seal. Leave to rest in the fridge for […]

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Spicy pan fried venison with chewy beets, fruit leather, green pepper sauce and juniper emulsion

Fruit leather 200g                       Cherries 175 g                       Plums 10 g                         Black Garlic Fry the cherries, plums and black garlic in a saucepan over medium heat. Fry until the liquids start evaporating and the  ingredients start to dry. Mix everything into a smooth batter and spread out on a silicone mat. Dry in the […]

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Spiced 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 […]

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