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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 […]

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 […]

Rossignol – Bourgogne Rouge

History Nicolas Rossignol was born in 1974 and was only 21 years old when he started his career as a winemaker and thus became the fifth generation Rossignol in the village of Volnay south of Beaune. After completing wine training, he worked with several reputable producers in France and abroad. In 1995 he was back […]

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 […]

Livio Felluga – Friulano

History Livio Felluga was founded in 1956 and is the leading wine producer in the friuli province. They are also one of Italy’s best and most well-known producers of white wines. Their nuber one wine Terre Alte is a reference wine for other Italian wine producers an one of few Italian white wines that is […]