Serves 10 as a part of a multi-dish menu, or 4-6 generous portions
Tapioca crisp with Sea Lettuce
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.
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
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.
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
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.
Char the cucumber with a gas burner. Slice thinly lengthwise on a mandolin. Brown the butter and mix malto in whilst stirring.