Seafood
Butter poached lobster with dill, tomato jelly, crispy kavring & caraway emulsion
Serves 10 as a starter Lobster 2 Live lobsters Water Bring salted water to a boil. Split the lobster according to instructions and cook for 2 mins, the claws need to cook for 4 mins. Cool in iced water. Save the shell for the stock and the roe for the sauce. Lobster sauce Lobster shell […]
Read moreLobster croquette with Kohlrabi flowers, puffed broccoli and lobster vinaigrette
Serves 10 Lobster 1 Lobster Kill the lobster with a knife. Boil the claws and tail in salted water for about 3 minutes. Cool down quickly. Remove the meat and chop into smaller pieces. Save the lobster shell for later. Hummerkrokett 320 g Almond potatoes 1 Garlic clove 35 g Butter 35 g Plain flour […]
Read moreSeared Scallop with roast sweetheart cabbage, charred cucumber and beurre noisette-snow
Serves 10 as a part of a multi-dish menu, or 4-6 generous portions Tapioca crisp with Sea Lettuce 100 ml Tapioca 400 ml Water 2 g Salt 50 g Dried Sea Lettuce (Dry in oven at 80°C for 1 hour) Boil the tapioca pearls in the salted water for approximately 4 mins. Pour the […]
Read moreLobster tortellini with lobster foam and charred cipollini onions
Serves 10 as part of a taster menu, 4-6 if served as a free standing dish Pasta dough 90 g Durum wheat 90 g Plain flour 3 tbsp Chive water* 1 Egg 2 Egg yolk *Chive water is made by taking approx 20 g of Chives, run in a blender with 3 tbsp […]
Read moreLobster with potato flatbread, grapefruit, shiso leaves and celery
Serves 10 as a starter or 4 as a main course Potato flatbread 400 g Large potatoes 200 g Wheat flour 20 g Butter Arla® 1 tbsp Rapeseed oil 1 tsp Coriander seeds Grind the coriander seeds coarsely. Heat them in a saucepan with the oil and allow the aromas […]
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