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Smoked char with pickled spicy potatoes, smoked cheese cream, vendace roe and cheesy crisp bread

Serves 10 Smoked Char crème 1 Fillet of Arctic Char 300 ml Cooking oil 1 tbsp Dijon 1 tbsp Champagne vinegar 2 Egg yolks Smoke the char well with a smoking gun 5-6 times. Bake the char at 180°C for 20 minutes. Mix the baked char with cooking oil. Mix egg yolks, champagne vinegar and […]

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 […]

Charred Zander with miso, oyster-filled kohlrabi, chilled vegetable consommé and lumpfish roe

Serves 10 as a starter Charred Zander with miso 400 g Skinless Zander 50 g Miso paste 20 g Quince 15 g Japanese light soy (Kikkoman if possible) Dry cure the zander in salt and allow to rest in the refrigerator. Mix miso paste, quince and soy sauce. Slice the zander just before […]

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 […]

Smoked arctic char with butter baked potatoes, trout roe and pickled mustard seeds

Serves 10 as part of a larger menu or 4-6 more generous portions Créme of smoked arctic char 1 Fillet of Arctic Char 300 ml Crown dill oil 1 tbsp Dijon mustard 1 tbsp Champagne vinegar 2 Egg yolks Smoke the char with a smoke gun 5-6 times, allowing the smoke to […]