White asparagus tart with Svecia cheese, green peas and bleak roe from Kalix

Serves 10 as a starter

Tart crust

  • 30 g               Butter Arla®
  • 125 g             Wheat flour
  • 3 g                 Salt
  • 3 g                 Sugar
  • 30 g               Water
  • 30 g               Milk Arla®
  • 1 st                Egg yolk

Brown the butter. Use it to grease the tins and place the remaining butter in the fridge. Combine all dry ingredients in a food processor. Add water, milk, egg yolk and the cold butter and knead to a smooth dough. Wrap it in cling film and let the dough rest in the fridge for 20 minutes. Roll the dough out thinly using a pasta roller and cut out circles. Line the tins with the dough and bake for 20 minutes at 175C.

 

Svecia cheese cream

  • 175 g             Sveciaost from Löfsta gård
  • 2                    Eggs
  • 75 g               Milk Arla®
  •  –                    Salt

Grate the cheese into a blender. Add the eggs and mix to obtain a cream. Bring the milk to a boil, pour it into the blender and continue mixing for a few minute until the cream thickens. Pour the cream into a bowl and place it over an ice bath to cool it. Pour the cold cream into a piping bag and leave in room temperature until serving.

 

White asparagus

  • 10                  White asparagus
  • 0,5 l               Water
  • 10 g               Salt
  • 55 g               Sugar
  • 2 tbsp            Quince juice

Peel the asparagus thoroughly. Bring the water to a boil with salt, sugar and quince juice. Add the peels and simmer for a few minutes on low heat. Strain the liquid and allow it to cool. Place the asparagus in a vacuum bag and add the liquid. Seal the bag and cook the asparagus in a steam oven at 80C for 12-15 minutes. Cut the asparagus as instructed by your chef and keep the liquid for the green pea foam.

 

Green peas and green pea foam

  • 20                  Green peas in their pods
  • 200 g             Green beans in season
  • 30 g               Pea shoots
  • 1 pinch          Soy lecithin
  • 20 g               Butter Arla®
  •                        Salt

Remove the peas from their pods. Bring well salted water to a boil and cook the peas for 1 minute, then cool them quickly in cold water. Put a few green beans aside for garnish and place the remaining beans in a juicer along with the pea shoots and the pods from the peas. Mix and strain the juice, then leave the juice cold in a saucepan. Just before serving: Brin the juice quickly to a boil, add the butter and some of the asparagus liquid to taste. Season with salt. Use a hand blender to make a foam with the lecithin.

 

Garnish

  • 50 g               Bleak roe from Kalix
  • 10 g               Pea shoots

Rinse and pluck the pea shoots. Keep them on wet paper until serving.

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