Locally grown salad, tarragon- & chicken mayonnaise, vinegar crisps, pickled onion, cucumber and shredded paté

Locally grown salad, tarragon- and chicken mayonnaise, vinegar crisps, pickled onion and cucumber and shredded paté

10 p

Chicken liver mousse

  • 2           Banana shallots
  • 1           Garlic
  • 25 g     Butter
  • 4 cl      Cognac
  • 4 cl      Port
  • 4 cl      Madeira
  • 2 cl      White wine
  • 200 g  Chicken liver
  • 1  n       Egg
  • 50 ml   Double cream
  • 8 g        Salt
  • 2 g        Peppar
  • 200 g   Butter

Finely chop onion and garlic. Sweat the onion in a sauce pan using the smaller amount of butter. Add the alcohol and cook to reduce until 30% of the liquid remains. Cool the liquid in an ice bath. Mix chicken liver, reduction, eggs, cream, salt and pepper to a smooth creme. Add the butter in a fine stream whilst mixing. Distribute the batter in silicone molds and bake in an oven at 120 ° C for 15 minutes to an core temperature of 72 ° C. Freeze in the Blast chiller until serving.

Potato crisps

  • 200 g     Almond potatoes
  • 1              Eggs
  • 50 ml     Tarragon vinegar

Boil the potatoes, strain and allow the steam to evaporate. Rice the potatoes and place in a mixing jug together with the eggs and vinegar. Mix to a smooth cream, spread the cream thinly on a silicone mat. Dry the potato cream using the drying program 90°C until dry. Break up the chips and deep fry at 160°C.

Tarragon mayonnaise with roasted chicken skin

  • 100 g     Chicken skin
  • 300 ml  Rape seed oil
  • 20 g       Tarragon
  • 2             Egg yolks
  • 1 tbsp     Roasted garlic
  • Lemon

Roast the chicken skin in the oven at 175°C for 30 minutes. Place crispy skin, oil and tarragon in a blender. Mix smooth and strain, allow the oil to cool. Place the egg yolk and roasted garlic in a bowl and mix. Add the oil in a fine stream while mixing. Season with lemon and salt.

Pickled onion

  • 2              Shallots
  • 50 g         Sugar
  • 50 ml      Vinegar

Bring the sugar and vinegar to a boil. Slice the onion in ½ cm thick slices and vacuum pack with the pickling liquid. Let marinate until serving

Spruce cucumber

  • 4             Mini cucumbers
  • 10 ml     Spruce oil
  • 5 g          Spruce shoots
  • 5 g          Salt

Slice the cucumber into 1 cm thick slices. Chop the spruce shoots finely. Place the cucumber in a vacuum bag with oil, spruce shoots and salt. Vacuum seal.

Puffed rice

  • 30 g         Black rice

Fry the rice in a dry hot pan until puffy/crispy.


  • Lemon thyme
  • Marigold
  • 5 Cousteau Oak leaf lettuce
  • 50 ml Tarragon vinegar

Pick the lemon thyme and marigold petals. Place the herbs in the refrigerator until it’s time to serve. Spray the lettuce leaves with tarragon vinegar just prior to serving.