Tillbaka

Vegetables

Hem » Vegetables » Page 3

Baked Skrei cod, grilled Savoy cabbage, charred broccoli, white wine sauce with buttermilk and caviar

Baked skrei cod, grilled Savoy cabbage, charred broccoli and white wine sauce with buttermilk and caviar Serves 10 as part of a larger menu. Cod (Skrei) 1200 g      Skrei loin (cod) Salt Garlic oil Skin the cod and brine it for 2 hours. Fixate the cod using plastic film according to your chefs instructions. […]

Read more

Butter 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 […]

Read more

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 […]

Read more

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 […]

Read more

Tomato tortellini with Almnäs Tegel, fermented tomato, crispy potato & smoked egg yolk

Serves 10 Pasta dough 90 g Durum wheat 90 g Plain flour 3 tbsp Tomato water 1 Egg 2 Egg yolks Place all the ingredients in the dough mixer and blend to a smooth dough. Put the dough in a vacuum bag and seal. Rest the dough in the fridge for at least 30 minutes. […]

Read more