Starter - AVEQIA Stockholm

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 […]

Locally 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 […]

Deep 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 […]

Charred 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 […]

Lobster 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 […]