Serves 10 as a starter

Herring

• 10                  Fillets of herring
• 50 ml             Pickling liquid (0,5 part salt, 1 part spirit vinegar, 1 part sugar, 1 part water)
• 1                    Brown onion
• 1 sprig            Dill
• ½                   Lemon

Remove the skin from the herring. Peel the onion and slice it using a mandolin. Place the fish in a vacuum bag with the liquid, the onion and the dill. Seal the bag and marinate 40 minutes. Drain the fish, cut it into 2 cm slices and season with lemon juice. If you don’t have access to a vacuum machine you can marinate the fish for about 2 hours in a regular bowl instead.

Potato foam

• 300 g              Almond potatoes
• 50 g               Butter Arla®
• 4                    Anchovy filets
• 200 ml           Milk Arla®
• 1                    Egg yolk

Boil the potatoes in salted water. Brown the butter, add the anchovies and let the fish melt into the butter. Add the milk and bring to a boil. Press the potato through a sieve and and combine with the butter mixture to obtain a smooth cream. Season with salt and pour the cream into a siphon. Load with one gas capsule and keep in a bain marie at 75°C for 20 minutes. If you don’t have access to a siphon you can serve the foam as a creamy sauce instead.

Christmas bread crisp

• 50 ml             Sour cream Arla®
• 2 tbsp             Dark syrup
• 1 pinch           Baking soda
• 50 ml             Wheat flour
• 2 tbsp            Rye flour
• 1 tbsp            Vort spices

Mix the wet ingredients in one bowl and the dry ingredients in another bowl. Combine the two and mix well. Spread the batter onto a silicone sheet and place another one on top for extra weight. Bake for 20 mins in an oven at 150°C. Remove the top silicone sheet and bake another 5 mins. Allow to cool and break into pieces.

Onion

• 10                  Pickling onions
• ½ dl                Pickling liquid
• 2                    Shallot onions
• 2 sbsp            Corn starch

Split the pickling onions lengthwise and steam 30 seconds. Peel them and place them in the liquid.

Peel the shallots and slice them thinly on a mandolin. Divide the slices into rings, toss in corn starch and deep fry until crispy.

Other

• 75 g               Butter Arla®
• 15                  Small potatoes
• 50 g               Bleak roe from Kalix
• 1 box              Borage
• 5 sprigs          Chervil
• 2 sprigs          Dill

Brown the butter and allow it to cool. Boil the potatoes just before serving and salt it lightly. Pluck the herbs and place them in cold water.

Serves 4-6 as a main course

Baked potato cream

• 500 g              Large potatoes
• 150 g              Butter
• 600 ml            Milk
• 100 g              Sour cream
• –                     Champagne vinegar

Bake the potatoes in an oven at 200°C until a core temperature of 98°C. Cut the potatoes open and scoop out the inside into a bowl. Bring the butter and milk to a boil with the potato skins. Leave to infuse for 10 minutes, then strain the liquid and pour it into the potato bowl. Press the potato mixture through a sieve. Add the sour cream and season with salt and vinegar. Keep warm until serving.

Cod

• 800 g              Cod ”Skrei”
• 50 g                Butter
• 50 g                Vegetable oil
• 100 g              Seaweed

Portion the fish. Melt the butter, add the oil and seaweed and vacuum seal with the fish. Bake for 30 minutes in a circulator at 48°C just before serving. If you do not have access to a circulator, place the fish in a baking dish, add the butter, oil and seaweed and bake at 100°C until a core temperature of 48°C.

Fried mussles and mussle foam

• 30                  Blue mussles
• 3 l                  Water
• 100 g              Butter
• 100 ml            Milk
• 100 ml            Flour
• 2                    Eggs
• 100 ml            Panko
• –                     Champagne vinegar
• –                     Salt

Rinse the mussles in cold water and remove any ”beard”. Bring the water to a boil and cook the mussles 1-2 minutes or until all mussles are open. Lift out the mussles from the water and extract them from the shells. Reduce the broth until 10% remains. Add butter and milk before serving and use a hand blender to make the sauce foamy.

Bread the mussles by dipping them in flour, egg and panko. Keep them cold and deep fry before serving.

Smoked kale

• 300 g              Kale
• 100 ml            Vegetable oil
• 50 ml              Cherry vinegar
• 50 g                Butter

Smoke the oil with a smoking gun according to instructions. (If you do not have access to a smoking gun, you can use smoked salt or liquid smoke instead). Tear the kale into smaller pieces. Combine the smoked oil with cherry vinegar. Fry the kale in butter before serving and season with the oil/vinegar mixture.

Glazed parsley root

• 5                    Parsley roots
• 1 tbsp             Honey
• 30 g                Butter

Peel the parsley roots and cut them into pieces according to instruction. Fry the roots in oil on low heat until soft. Glaze with honey and butter just before serving.

Garnish

• 5                    Potatoes
• 50 g                Fermented garlic cream
• 20 g                Bottarga
• –                     Leek powder
• –                     Parsley cress

Slice the potatoes thinly on a mandoline, rinse the slices, tap dry with paper and deep fry until crispy. Brush the fish with the garlic cream before serving.

Grate the bottarga and cut the cress before serving.

Serves 10 as a starter

Cured herring

• 250 g             Fillets of herring (about 1 pp)
• 14 g               Curing mixture
• ½                   Banana shallot
• 1                    Lemon (+ zest)
• 2 tbs              Olive oil

Chop the shallot finely. Combine all ingredients with the fish and seal in a vacuum bag. Keep cold until serving. (If you don’t have access to a sous-vide machine you can cure the fish in a bowl covered with cling film)

Smoked potato purée

• 200 g             Almond potato
• 100 ml           Milk
• 25 g               Butter

Cut the potatoes into small pieces. Boil in water until soft. Heat up the milk. Drain the potatoes and mix with the milk and butter until smooth. Smoke the purée with a smoking gun as instructed by the chef. (If you don’t have access to a smoking gun, you can either serve the purée unsmoked or use a smoke salt or liquid smoke).

Tomato emulsion

• 1                    Egg
• 1 tsp              Dijon mustard
• 1 tbsp            Tomato vinegar
• 150 ml           Tomato oil
•  –                    Salt

Combine all ingredients except for the oil in a blender. Add the oil slowly while mixing. Add salt to taste. Transfer the emulsion to a piping bag.

Sour cream curd

• 200 g             Sour cream
• 1 tsp              Salt

Simmer the sour cream with the salt on medium heat while stirring. As soon as it starts to separate, pour it into a sieve lined with a coffee filter. Cover with cling film and keep in the fridge until serving.

Sourdough croutons

• 150 g             Sourdough bread
• 2 tbsp            Olive oil
• 2 sprigs          Thyme
• 1                    Garlic clove

Tear the bread into small pieces. Fry in a pan with olive oil, thyme and garlic (crushed with the skin on). Add salt to taste.

Winter vinaigrette & garnish

• 15 g               Lovage
• 2 sprigs          Parsley
• 2                    Apples
• 20 g               Horseradish
• ½                   Lemon
• 10 g               Parsley sprouts
• 1                    Shallot

Pluck the lovage leaves and keep them in cold water until serving. Mix the stalks of lovage with the parsley, apple, horseradish and lemon juice in a blender. Strain the juice and add salt to taste. Slice the shallot thinly and place it in cold water.

Serves 10 as a starter

Scallops and shrimp

• 10                  Scallops
• 50                  Raw shrimp
• ½                   Lemon
• –                     Salt

Thread the scallops onto skewers and grill them quickly on high heat. Cut each scallop into 5 pieces. Peel the shrimp as instructed by your chef and keep them in the fridge until serving.

Spinach and dill crisp

• 100 g             Almond potato
• 20 g               Dill
• 20 g               Spinach
• –                     Salt

Peel the potatoes and boil them until soft. Drain them but keep the water. Mix the potatoes with dill, spinach and salt in a blender and add from the cooking water to obtain a smooth green paste. Spread the paste thinly onto a silicone sheet using the back of a spatula. Dry in the oven at 120°C until crispy.

Grilled shrimp emulsion

• 10                  Raw shrimp
• 2 tbsp              Egg white
• ½                   Lemon (juice)
• 2 tbsp              Water
• 1 tsp              Dijon mustard
• 100 ml           Grilled shrimp oil

Peel the shrimp. Mix all ingredients except for the oil with a blender. Add the oil slowly while mixing until the cream thickens. Season with salt and more lemon juice if needed.

Jalapeño marinated tomatillo

• 2                    Tomatillo
• 2                    Fresh jalapeño
• 100 ml           Pickling liquid

Slice the tomatillo thinly as instructed by your chef. Mix the jalapeño with the pickling liquid in a blender. Strain the liquid and pour it into a vacuum bag. Add the tomatillo and seal the bag. Leave to infuse until serving. It is also possible to pickle the tomatillo in a bowl, but you might want to leave it in the pickling liquid for a longer time.

Garnish

• 200 g             Daikon
• 200 g             Zucchini
• ½                   Lemon
• 10 g               Samphire
• 10 g               Dill
• –                    Dill oil

Peel the radish and slice it thinly (2-3 mm). Cut it into 10 cm sticks. Cut the zucchini the same way. Season the vegetables with half of the shrimp emulsion and some lemon juice before serving. Pluck the dill and chop the samphire thinly

Serves 8 as a starter or 4 as a main course

Dashi

• 1 l    Water
• 2 tbsp    Bonito flakes
• 10×3 cm    Kombu seaweed
• 20 g     Pea shoots
• –     Fennel (leftovers)
• –      Fish bones from the Pike-Perch

Roast the fish bones in the oven at 275° C until golden (about 15 minutes). Pour the water into a saucepan and put the fish bones and  all the other ingredients in except the pea shoots. Bring to a boil, reduce heat and simmer for about 30 min. Pour through a sieve, season with salt. Put the leftovers from the peas and pea shoots in a glass beaker and pour in the hot dashi before serving

Oyster mayonnaise

• 2      Oysters
• 1     Egg white
• 200 ml    Rapeseed oil
• ½    Lemon
• –    Salt

Open the oysters and mix with the egg white. Slowly pour in the oil while mixing until it you achieve a smooth cream;  season with salt and lemon.  Pour the mayo into a piping bag and place in the fridge.

Quince juice baked fennel

• 2     Fennel bulbs
• 1 tbsp    Sugar
• 1 tsp     Salt
• 200 ml     Water
• 1     Lemon
• 1 tbsp    Quince juice

Boil water, sugar and salt, allow to cool. Pour in the quince and lemon juice. Cut the fennel in half and put in a vacuum bag. Pour in the liquid and seal the bag. Steam the bag at 100°C for about 30 minutes (or until soft). Before serving; sprinkle the cut surface with sugar and fry hard until dark brown. Cut into smaller pieces and drizzle a little olive oil and salt on top

Grilled cucumber

• 2     Cucumbers
• 1 tbsp     Kikkoman Soya sauce
• 1 tsp    Sesame oil
• 1 tbsp    Rice vinegar
• ½    Lemon

Grill the cucumber hard. Cut into thin slices. Mix the other ingredients and dress the cucumber with it before serving

Garnish

• 1,1 kilo    Pike-Perch
• 300 g    Peas
• ¼ punnet    Fennel-dill
• ¼ punnet    Pea shoots
• 100 g    Butter Arla®

Cut the Pike-Perch into pieces, season with salt and set aside. Fry the fish in a frying pan with oil and salt generously on the skin side, flip over onto a oven tray and bake. Brown the butter and smoke it according to instruction. Shell the peas and boil in salted water. Pick the fennel dill and pea shoots into ice water

Serves 8 when served as a starter or 4 as a  main course

Lobster filling

• 1                    Lobster
• 30 g               Butter
• 15 g               Wheat flour
• 100 ml           Milk
• 50 ml             Cream
• 50 ml             Salt
• 2 l                  Water

Bring the water to a boil with the salt – it should be salty like the ocean! Kill the lobster as shown. Detach the claws from the body. Cook the body for 3 minutes and the claws 5 minutes. Take out the meat. Chop the meat from the claws and the joints. Divide the tail so that everyone gets one piece each – place in the fridge until serving.

Fry the butter with the flour without any coloration. Add milk and cream and boil while whisking until the sauce thickens. Season with salt and pepper. Let the sauce cool and add the chopped lobster. Pour the sauce into a piping bag.

Tortellini

•  250 g             Durum wheat flour
• 1,5 tsp           Salt
• 2                    Egg
• 3                    Egg yolks
• 0,5 g              Saffron
• 1 tsp              Olive oil
• 10 leaves       Sage
• 50 g               Butter

Place all ingredients except the sage and the butter in a food processor and run it until a smooth dough is formed. Cover the dough in cling film and leave in the fridge at least 1h to let it set. Roll out the dough in a pasta roller (steps 1-7) and cut out circles. Add the lobster filling and fold into tortellini as instructed by the chef. Before serving, cook for 2 min in salted water. Fry the sage in butter and toss the cooked tortellini in the butter.

Lobster sauce

•                       Lobster shells
• 2                    Garlic cloves
• 1                    Vine tomato
• ½                   Shallot
• 150 ml           White wine
• 200 ml           Chicken stock
•                       Tomato vinegar

Burn the shells with a blow torch. Crush the garlic and cut the cut the tomato into 2, keep the stalk. Bake the tomato, stalk, garlic and shallot for 20 min in the oven at 220°C. Combine all vegetables in a saucepan, fry them and deglaze with the wine. Add the chicken stock and reduce by ½. Strain the sauce and season with salt, pepper and vinegar.

Garnish

• 100 g             Creamcheese
• 1 small           Kohlrabi
• 100 ml           1-2-3 pickling liquid
• 1                    Apple
• ¼ box            Kale sprouts
• 10                  Cocktail tomatoes

Slice the kohlrabi thinly. Cut out circles and pickle until serving. Slice the apple and halve the tomatoes before serving.

Serves 8 as a starter or 4 as a main course

Crisp Bread

• 100 g     Rye flour
• 100 g    Flour
• 1 tsp    Salt
• 5 g     Yeast
• 175 ml     Water
• 1 tbsp    Fennel seeds

Mix the flour, salt and fennel seeds in a bowl. Dissolve the yeast in the water. Mix the dry ingredients with the water and yeast and work until you have a nice dough. Cover the bowl and prove for 40 minutes.  Roll out thinly on a silpat mat. Punch out dough circles with a pastry cutter according to instruction and bake for about 15 minutes in 200°C

Chives  and dill cream

• 50  g    Almond potatoes
• 100 ml    Chives/dill oil
• 1     Egg yolk
• ½     Lemon

Peel and boil the potatoes. Allow to cool a little. Mix the potatoes with the egg yolk and pour the oil slowly while mixing. Season with salt and lemon juice.

Sandefjord sauce

• 50 ml     Double Cream  Arla®
• 50 ml      Crème fraiche Arla®
• 50 g    Butter Arla®
• ½     Lemon

Pour all the dairy products into a saucepan and heat gently, season with lemon zest, lemon juice, salt and Espelette pepper. Cover with plastic film and set aside

Dill-pickled cucumber

• 3    Small cucumbers
• 20 g    Mustard seeds
• 50 ml    Pickling liquid with dill

Boil the mustard seeds in salted water for 3 minutes, rinse with cold water. Slice the cucumber thinly on a mandolin and season with salt. Before plating; mix the cucumber with the mustard seeds and the pickling liquid.

Garnish

• 15     New potatoes
• 3 fillets    Matjes Herring
• 50 g    Trout roe
• ¼  bunch    Chives
• 50 g   Crème Fraiche Arla®
• 5     Chive flowers

Boil the potatoes in salted water just before serving the dish. Cut the matjes herring as instructed. Pour the trout roe and the Crème fraiche into separate piping bags and place in the fridge; chop the chives thinly. Pick the dill and chive flowers into ice water.

Serves 6-9 as a starter

Char

• 3                    Fillets of char
• 50 g               Butter
• 1 tsp              Espelette pepper
• 1 sprig           Thyme

Trim the char and cut it into portions. Place the fish skin down on a tray with a silicone sheet and salt lightly. Grill the butter by melting it and dipping a piece of burning charcoal into it. (For an easier recipe, use the butter without grilling it). Heat the butter with Espelette pepper and thyme. Before serving, brush the fish with the grilled butter and turn the fish skin side up. Bake in the oven at 105°C for 6 minutes and remove the skin gently.

Miso mayonnaise

• 1                    Egg
• 20 g               Miso
• 10 g               Dijon mustard
• 200 ml           Vegetable oil
• –                     Rice vinegar

Combine the egg with miso and mustard. Incorporate the oil slowly using a hand blender. Season with salt and rice vinegar.

Cauliflower purée

• 400 g             Cauliflower
• 50 g               Turkish yoghurt
• 30 g               Butter
• ½                   Lemon

Cut the cauliflower into small pieces and boil it in water until soft. Drain the cauliflower and press out any excess water. Mix in a blender with yoghurt and butter to obtain a smooth purée. Season with salt and lemon juice.

Marinated cucumber

• ½                   Gurka
• 1 tsp              Salt
• 1 tsp              Sugar
• 50 g               Water
• 50 g               Sour beer
• 2                    Coriander roots

Peel the cucumber and mix the peels with salt, sugar, water, sour beer and the coriander roots in a blender to obtain a green liquid. Strain and keep the liquid. Make pearls of the cucumber using a parisienne scoop and marinate the pearls in the green liquid.

Yuzu pickled cauliflower

• 150 g             Cauliflower
• 100 ml           Pickling liquid (1 part strong vinegar, 2 parts sugar and 3 parts water boiled together and cooled)
• 2 tbsp            Yuzu

Cut the cauliflower into small bouquets and marinate in the pickling liquid and the yuzu.

Garnish

• 50 g               Trout roe
• 3                    Rice chips
• –                     Dried  soy
• 10 g               Mustard herb

Place the trout roe in a piping bag. Fry the chips in a sauce pan with oil at 225°C. Drain on paper towels and salt lightly. Pluck the herbs into cold water.

Serves 8 as part of a menu, or 4 as a main course

Soy Baked Sea Bass and Amaebi (sweet prawn)

• 400 g Sea Bass or Zander fillet
• 100 ml Light soy sauce
• 200 ml Water
• 30 Amaebi (usually found frozen in Asian supermarkets, can be replaced with a smaller amount of langoustine tails)

Mix soy and water.  Remove the small bones in the fish fillet, making a cut down it (the fillet will look like a pair of trousers). Cut into nice portion sized pieces and place in the soy/water mixture. Just prior to serving; bake the fish for 5-10 minutes at 100°C until the fish is just done (the meat will flake nicely). Peel the amaebi and refrigerate until serving. If you’re using langoustine; peel the tails and blanch them in well-salted, simmering water for about 30 seconds. Cut into bite sized chunks and refrigerate.

Consommé

• 500 g Mushrooms
• 4 (10 g) Dried Shiitake
• 2 Twigs of Thyme
• 1 Clove of Garlic
• 3 tbsp Soy
• 1 tbsp Spirit vinegar
• 2 tsp Miso

Mash the mushrooms with your hands into a saucepan. Add water to cover and add shiitake, thyme and garlic. Bring to a boil and cook to reduce until 1/2 litre remains. Strain into a saucepan and season with soy sauce, miso, spirit vinegar and a little salt if necessary. Keep warm until it’s time to serve the dish.

White onion and Pickled onion

• 500 g White onion
• 2 tbsp Butter
• 10 Pickling onions
• 1 tbsp Malt vinegar
• 2 tbsp Sugar
• 3 tbsp Beer

Cut the white onions in half (leaving the skin on). Panfry in butter with the cut surface facing down on a medium heat until soft and golden. Take the onion layers apart and mix with malt vinegar, sugar and beer in a saucepan. Bring to the boil and turn off the heat, allowing the onions to cool in the liquid. Split the onions lenghtwise, peel and return to the pickling liquid. Leave on the side until it’s time to serve.

Rye Bread Crisp

• 25 g Rye Bread
• 2 g Caraway Seeds
• 2 g Fennel Seeds

Shave the rye bread thinly on a mandolin. Place on a silicone mat/baking paper on an oven tray. Mix the seedsin a spice mixer. Sprinkle salt and the spices over the bread, ripple some oil over. Dry in the oven at 140°C (approx. 15-30 min) until golden and crispy.

Smoked Chive Oil

• 50 g Chives
• 200 ml Cooking oil

Fill a saucepan with well salted water and bring to the boil. Dip the chives in for about 2 seconds and transfer to a blender. Blend with the cooking oil until you have a smooth liquid. Smoke in a plastic container with a tight fitting lid. *If you don’t have a domestic smoker/smoke gun you can omit this stage.

Garnish and grilled Broccoli

• 250 g Broccoli
• ¼ Lemon
• 50 ml Chive oil*
• 100 g Trout Roe
• 1/5 punnet Nasturtium
• 1/5 punnet Watercress

Quarter the Broccoli lenghtwise and grill it hard on the barbecue or in a griddle pan. Portion so that every guest has two pieces of broccoli each. Place in a bowl or on a plate and mix well with salt, pepper, olive oil and lemon juice. Pour the chive oil into a container with a tight fitting lid and smoke with a smoke machine. Pour the trout roe into a piping bag. Pick the nasturtium and watercress and place in iced water.

When serving

Arrange all ingredients (except the consommé) beautifully on the plate, ideally using semi-deep dishes. Serve the consommé on the side, allowing guests to pour the liquid on themselves.