Serves 10 as part of a larger menu
Rye bread crisp
250 g Plain flour
50 g Rye flour
10 g Yeast
200 g Milk
10 g Dark syrup
10 g Salt
40 g Rye bread spices (Aniseed, Caraway, Orange peel)
Mix all ingredients except the salt and knead in a mixer for about 5 minutes. Add the salt and knead a little more. Allow to leaven for 30 minutes. Roll out thinly and cut according to the chefs instructions. Bake for 8 minutes at 160°C.
Smoked cheese crème
150 g Svedjan hard cheese
100 g Eggs (2)
150 g Milk Arla®
Grate the cheese into a mixing container. Add the eggs and run the blender. Heat up the milk and add to the mixture whilst running the blender. Run for a few minutes until the crème thickens. Pour the crème into a mixing bowl, heat over a water bath and whisk until you have a thick consistency. Pour the crème into a bowl placed in an ice bath; stir until cool. Smoke the cheese crème with a smoke gun approximately 4 times. Pour into a piping bag and leave at room temperature until it’s time to serve.
White asparagus
10 White asparagus
60 g Butter Arla®
40 g Water
20 g Salt
20 g Sugar
20 g Lemon juice
Peel the asparagus – lay them on a cutting board and peel gently. Bring the water to a boil with salt, sugar, butter and lemon juice. Place the asparagus in a vacuum bag and add the liquid. Vacuum seal and cook sous vide or in a steam oven at 85°C for approximately 40 mins.
Cut the asparagus at an angle in 2 cm large pieces .
Matjes foam
2 Eggs
1 Egg yolks
70 g Matjes herring
30 g Liquid from the herring
13 g Lemon juice
300 g Butter Arla®
Brown the butter in a saucepan. Strain the butter, allow to cool to 85°C. Mix the eggs with matjes herring, lemon juice and the liquid from the herring. Add the butter in a thin stream. Pour into a siphon and cook sous vide at 63°C.
Elderberry-pickled apples
3 Granny Smith apples
100 g Elderberry pickling liquid
500 g Water
20 g Lemon juice
Peel the apples and place in a bowl with water and lemon juice. Take out little apple balls using a melon baller and place the balls in a vacuum bag with the elderberry pickling liquid. Seal the bag and allow to rest at room temperature.
Fennel baked potatoes
10 g Potatoes
10 g Butter
20 g Fennel seeds
Brown the butter and add the fennel seeds. Allow to cool. Add salt and the potatoes. Place in a vacuum bag and bake at 100°C for 40 minutes. Slice the potatoes according to instruction.
Frozen Sour Cream
100 g Sour cream
Hang the sour cream in the fridge for approximately 4 hours. Place the hung sour cream in a silicone mold and freeze in the blast chiller for at least an hour.
Garnish
10 g Dill
10 g Shiso cress
Pick the dill and the shiso cress and place under damp kitchen paper in the fridge. Grate the frozen sour cream over the plate.
