Tillbaka

Vegetables

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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 […]

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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 […]

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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 […]

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Spicy lamb with ramson croquette, grilled yellow beets and roast garlic lamb jus

Serves 10 as part of a larger menu Lamb 1,5 kg              Silverside of Lamb 2                      Garlic cloves 4                      Sprigs of Thyme 4 tbsp             Olive oil 2 tbsp              Zaatar Fry the lamb, browning the whole piece well.  Season the lamb with the zaatar and place it in a vacuum bag with 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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