Tillbaka

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Seared 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 […]

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Selection of mushrooms, Jerusalem artichokes, truffles and mushroom consommé

Serves 10 if part of a taster menu, approximately 4-6 as a free standing dish  Deep fried Jerusalem artichoke 17                  Jerusalem artichokes Bake the Jerusalem artichokes at 180°C for 50 min. Scoop out the flesh from the artichokes and save for later.  Deep fry the skins until crispy and drain on kitchen paper. Add […]

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Lobster 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 […]

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Lobster 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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Smoked char with creamy potato foam, rye bread crisp and bleak roe from Kalix

Serves 10 as a starter or 4 as a main   Smoked arctic char 800 g                  Fillets of arctic char Place the char with the skin up on a greased oven tray. Cover with cling film and smoke the fish with a smoking gun (or leave it […]

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