White asparagus with matjes foam, rye bread crisp, elderberry-pickled apples and a smoked cheese crème

Serves 10 as part of a larger menu Rye bread crisp 250 g Plain flour 50 g Rye flour 10 g Yeast 200 g Milk 10 g Dark syrup 10 g Salt 40 g Rye bread spices (Aniseed, Caraway, Orange peel) Mix all ingredients except the salt and knead in a mixer for about 5 […]

Spicy lamb with ramson croquette, grilled yellow beets and roast garlic lamb jus

Serves 10 as part of a larger menu Lamb 1,5 kg Silverside of Lamb 2 Garlic cloves 4 Sprigs of Thyme 4 tbsp Olive oil 2 tbsp Zaatar Fry the lamb, browning the whole piece well. Season the lamb with the zaatar and place it in a vacuum bag with the […]

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 […]

White asparagus tart with Svecia cheese, green peas and bleak roe from Kalix

Serves 10 as a starter Tart crust 30 g Butter Arla® 125 g Wheat flour 3 g Salt 3 g Sugar 30 g Water 30 g Milk Arla® 1 st Egg yolk Brown the butter. Use it to grease the tins and place the remaining butter in the fridge. Combine all dry ingredients […]

Lamb with glazed carrots, wild garlic butter, rapeseed shoots and sheep cheese

Lamb 600 g Leg of lamb 2 Garlic cloves 1 stalk Rosemary 1 tbsp Olive oil Cook the meat sous-vide with garlic, rosemary and olive oil for 40 minutes at 58°C. Take the meat out of the bag and season with salt and pepper. Grill the meat on all sides before […]

Meat

White asparagus with matjes foam, rye bread crisp, elderberry-pickled apples and a smoked cheese crème

Spicy lamb with ramson croquette, grilled yellow beets and roast garlic lamb jus

Spiced duck with apple leather, charred cream, pickled chicory and beetroot rose

White asparagus tart with Svecia cheese, green peas and bleak roe from Kalix

Lamb with glazed carrots, wild garlic butter, rapeseed shoots and sheep cheese