Vegetables - Page 5 of 8 - AVEQIA Stockholm

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 […]

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 […]

Autumn mushrooms with cheese croquettes and pickled onion on grilled flat bread

serves 10 as a starter Flat bread 150 g Rye flour 100 g Wheat flour ½ tsp Salt 1 tsp Sugar 1 tbsp Vegetable oil 175 g Water Combine all dry ingredients with the oil. Bring the water to a boil and pour it over the mixture. Knead to […]

Agnolotti with potato, baked egg yolk, sage foam and crispy potato

Serves 10 as a starter or 4 as a main course Potato filling 1,5 (600 g) Large potatoes 90 g Goat cheese from Oviken 1 Egg yolk 5 g Salt Bake the potatoes at 200°C to a core temp of 98°C. Scoop out the potato with a spoon and keep the skins […]

Butter-baked cusk with salsify, oyster beurre blanc and green herb purée

Serves 10 as a starter or 4 as a main course Salsify 400 g Salsify 100 g Butter 2 tbsp Quince juice 2 tbsp Swedish pea soy sauce 2 tbsp Swedish fish sauce 30 g Dulse alga Peel and wash the salsify. Cut the stems into 15 cm pieces and place them […]