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 tapioca ”porridge” onto a silicone mat and dry in the oven at 90° for 1,5 hour. Break into medium sizes and deep fry at 180°C. Dust the crisps with powdered sea lettuce.
Herb emulsion
- 1 Shallot
- 1 Garlic clove
- 2 tbsp Mustard cider vinegar
- 20 g Chervil/parsley
- 15 g Sea Lettuce
- 1 Spring onion
- ½ Jalapeño
- 60 g Water
- 150 ml Cooking oil
Gently sweat the shallot and garlic in a pan on medium heat with 1 tbsp cooking oil. Allow to cool. Mix all the ingredients except the oil in a food processor. Add the oil in a thin stream whilst running the food processor / mixer until you have a thick emulsion. Season with salt.
Hay smoked scallop
- 7 Fresh Scallops in shell
- 10 g Hay
Open the scallops as shown by the chef. Remove the roe and dry at in the oven at 100°C. Place the scallops on a bed of hay and light up. Place a lid over the scallops and allow to infuse in the smoke for 20 min. Slice the scallop as shown by the chef.
Leek Sous-vide
- 1 Leek
- 200 ml Cooking oil
- 1 Garlic clove
- 1 sprig Thyme
- 1 tsp Salt
Krossa vitlöken och lägg ner i vakuumpåse med purjolök, timjan och matolja. Förslut påsen och baka i vattenbad på 85°C i cirka 20 min. Skiva purjolöken i centimeter tjocka skivor och bränn snittytorna med gasbrännare.
Baked & Pickled sweet heart cabbage
- 1 kg Sweet heart cabbage
- 30 g Honey
- 30 g Butter Arla®
100 ml Salty pickling liquid (2 tbsp salt, 100 ml vinegar, 100 ml sugar)
Split the cabbage in 3 parts. Cut 2 of the 3 parts into 3 pieces each. Melt the butter with honey and brush over the 6 smaller cabbage pieces. Roast the pieces at 180°C for 25 minutes.
Shred the last third of the cabbage on a mandolin and place in the shavings in a vacuum bag with the pickling liquid. Vacuum seal and marinate for an hour at room temperature.
Garnish
- 3 Mini cucumbers
- 10 g Nasturtium
- 1 Dried Scallop roe
- 50 g Butter Arla®
- 200 ml Malto
Char the cucumber with a gas burner. Slice thinly lengthwise on a mandolin. Brown the butter and mix malto in whilst stirring.
