Pikeperch with laitue de mer, leek, gooseberries and lovage

Serves 10 as a starter

 

Pikeperch

  • 400 g             Fillet of pikeperch
  •                         Seaweed salt (Kombu/Nori/salt)

Remove the bones from the fish. Cut the fillets lengthwise to obtain two loins. Tap the fish dry with paper towels, roll it in the seaweed salt and place it on an oven tray. Grill with a blowtorch and allow the fish to cool before slicing it thinly ”sashimi” style.

 

Leek with ”laitue de mer”

  • 300 ml          Vegetable oil
  • 50 g               Seaweed salad “Laitue de mer”
  • 400 g             Leek

Simmer the oil with the laitue de mer for 20 minutes, then strain the oil. Vacuum seal the white part of the leek with the oil and steam for 12 minutes at 85°C. If you don’t have access to a vacuum machine you can simmer the leek in the oil until it is tender. Let the leek cool in the fridge, then open the bag, keep the oil for the emulsion (recipe below) and cut the leek into 1 cm slices.

 

Laitue de mer emulsion

  • 1                     Egg
  • 1 tbsp            Swedish soy sauce from Liura
  • 1 tbsp            Lemon
  • 2 tbsp            Laitue de Mer
  • 200 ml           Laitue de Mer oil (from the leek)

Combine all ingredients except for the oil in a blender and mix until smooth. Slowly add the oil while mixing until the emulsion thickens. Season with salt and lemon. Transfer the emulsion to a piping bag and keep it in the fridge until serving.

 

Cool tomato soup with gooseberries

  • 2                    Green tomatoes
  • 20 g               Horseradish
  • 100 g             Gooseberries
  • 50 g               Galia melon
  • 200 ml           Water
  • –                      Salt

Peel the horseradish and cut it into smaller pieces. Mix all ingredients in a blender at the highest speed for 30 seconds. Leave to let the flavours infuse for 10 minutes, then strain the juice through a fine sieve. Strain one more time through a coffee filter (this takes time so leave the juice in the fridge).

 

Grilled cauliflower

  • 160 g             Fiorina cauliflower
  • –                     Salt
  • –                     Vegetable oil

Cut the cauliflower into small bouquets. Season with oil and salt, then grill the pieces with a blowtorch.

 

Garnish

  • 100 g             Buckwheat
  • 20 g               Lovage oil
  • 20 g               Lovage
  • 20 g               Bronze fennel
  • 20 g               Samphire

Roast the buckwheat for 15 minutes on a tray with salt and oil in an oven at 160°C. Pluck the lovage leaves and cover them with wet paper. Cut the samphire thinly, like chives. Smoke the lovage oil with a smoking gun.

 

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