Starter
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 […]
Läs merLocally grown salad, tarragon- & chicken mayonnaise, vinegar crisps, pickled onion, cucumber and shredded paté
Locally grown salad, tarragon- and chicken mayonnaise, vinegar crisps, pickled onion and cucumber and shredded paté 10 p Chicken liver mousse 2 Banana shallots 1 Garlic 25 g Butter 4 cl Cognac 4 cl Port 4 cl Madeira 2 cl White wine 200 g Chicken liver 1 n Egg 50 ml […]
Läs merButter baked white asparagus with almond hollandaise, smoked trout roe, deep fried sourdough and onion vinaigrette
Butter baked white asparagus with almond hollandaise, smoked trout roe, deep fried sourdough and onion vinaigrette 10 p Baked asparagus 10 White asparagus 60 g Butter 40 ml Water 20 g Sugar 20 g Salt 20 ml Lemon juice Peel the asparagus and cut off the lower, rough parts. Put the asparagus […]
Läs merDeep fried mussels with oyster emulsion, pickled fennel, herb purée and mussel foam
Deep fried mussels with oyster emulsion, pickled fennel, herb purée and mussel foam serves 10 p Mussels and mussel broth 30 Mussels Water 100 ml Milk 20 g Butter Fermented gooseberry juice Rinse the mussels in cold water for approximately 30 min. Boil the mussels in plenty of water until they […]
Läs merCharred mackerel with ajo blanco, smoked grapes, grilled broad beans and lovage oil
Serves 10 as part of a larger menu, or 4-6 if served as a main course Escabeche 2 Bay leaves 5 g Peppercorns 1 Shallot 2 Garlic cloves 100 g Olive oil 100g Champagne vinegar 400 g Water 8 Dried tomatoes in oil 8 g Salt Saute shallots, garlic, black pepper and bay leaves in […]
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