Serves 10 as part of a larger menu, or 4-6 if served as a main course

Escabeche

• 2 Bay leaves
• 5 g Peppercorns
• 1 Shallot
• 2 Garlic cloves
• 100 g Olive oil
• 100g Champagne vinegar
• 400 g Water
• 8 Dried tomatoes in oil
• 8 g Salt

Saute shallots, garlic, black pepper and bay leaves in olive oil for about 10 minutes on medium heat until the shallots are caramelized. Add the sun-dried tomatoes, vinegar, water and salt. Simmer for 10 minutes on low heat without reducing. Cool the marinade thoroughly before adding the mackerel.

Mackerel

• 3 Fresh whole Mackerel

Fillet the fish and de-bone according to the instructions. Char the mackerel fillet with a Sivert gas burner on the skin side. Place the fillets in the marinade and infuse until it is time to serve (at least 45 min.)

Ajo Blanco

• 150 g Almonds
• 1 Garlic clove
• 350 g Water
• 5 g Salt
• 45 g Olive oil
• 17 g Sherry vinegar

Soak the almonds in water for about 3 hours. Blanch the garlic. Blitz almonds, water, salt and blanched garlic; add olive oil and sherry vinegar while mixing. Season with salt. Strain the sauce and refrigerate until it is time to serve.

Lovage oil

• 150 g Rapeseed oil
• 50 g Lovage

Blitz the lovage thoroughly in a blender with the oil. Strain and leave to serve.

Smoked grapes

• 75 g Grapes

Cut the grapes into quarters and smoke with apple shavings.

Grilled broad beans

• 800 g Broad beans

Peel the broad beans as shown by your chef. Cook them in a sieve over the grill and spray with olive oil using the spray bottle. Pop the broad beans, season with salt and olive oil.

Garnish

• 1 punnet Cubegreens Flox Chervil

Baked skrei cod, grilled Savoy cabbage, charred broccoli and white wine sauce with buttermilk and caviar

Serves 10 as part of a larger menu.

Cod (Skrei)

• 1200 g      Skrei loin (cod)
• Salt
• Garlic oil

Skin the cod and brine it for 2 hours. Fixate the cod using plastic film according to your chefs instructions. Portion the cod into 90g pieces. Place the cod portions on a plate and brush with the garlic oil. Two hours before serving, bake the fish in 60°C hot air until it reaches an internal temperature of 42°C.

Fish stock

• 500 g    Turbot bones
• 1 ½ l     Water

Bring the fish bones to a boil in the water. Skim the broth and allow it to simmer for 20 minutes. Strain and reduce to approximately 400 ml.

White wine sauce with buttermilk

• 2            Banana shallots
• 5 g         Thyme
• 300 ml White wine
• 400 ml Fish stock
• 400 ml Double cream
• 200 ml Buttermilk
• 50 g       Caviar
• 30 g       Chives

Finely chop the shallot and sweat it gently in oil with the thyme, without it taking on color. Add white wine and cook to reduce by half. Add fish stock and reduce by half again. Pour the cream into a separate saucepan and reduce to 2/3. Add the the cream to the fish stock/wine and bring to the boil. Strain the sauce, add the buttermilk and blitz the sauce before serving. Finish with caviar and chopped chives.

Cabbage parcels

• 1 head        Savoy cabbage
• 70 g           Butter
• 2 tbsp        Garlic oil

Remove the outer leaves of the cabbage and punch out large rounds. Cook them until soft in salted water, place them in an ice bath to cool. Cook the cabbage trimmings until soft, mix with butter to a smooth cream. Cut the remaining cabbage into wedges and grill them well on all sides. Finely shred the cabbage and bake it soft with 2 tablespoons of garlic oil at 160°C for 10 minutes. Shred the grilled cabbage and mix it with the cabbage cream. Season with salt, pepper and garlic oil.

Garlic oil

• 2              Garlic cloves
• 100 ml    Rape seed oil

Mix garlic and oil in a mixer

Tare

• 1 tbsp      Cane sugar
• 50 ml      Mirin
• 50 ml      Sake
• 25 ml      Light Soy sauce
• 1 tbsp     Roasted garlic puré

Make a caramel with the cane sugar. Add mirin, sake and soy. Reduce to half. Add roasted garlic. Put aside.

Broccoli

• 10 florets Broccoli
• 25 ml        Rose quince juice
• 25 ml        Lemon juice

Split the broccoli in half lengthways and pan fry well in oil. Add quince juice and season with salt.

Jalapeño-oil

• 2                Jalapeño
• 20 g          Spinach
• 100 ml     Rape seed oil

Heat the rape seed oil to 80°C. Mix the oil with the spinach and jalapeño. Strain the oil through a fine sieve.

Garnish

• 1 tbsp     Cubeb pepper
• 1 tbsp     Coriander seed
• 2 tbsp    Flowers

Crush the spices in a mortar, mix with the flowers.

Serves 10

Smoked Char crème

• 1            Fillet of Arctic Char
• 300 ml   Cooking oil
• 1 tbsp     Dijon
• 1 tbsp     Champagne vinegar
• 2             Egg yolks

Smoke the char well with a smoking gun 5-6 times. Bake the char at 180°C for 20 minutes. Mix the baked char with cooking oil. Mix egg yolks, champagne vinegar and dijon mustard. Mix with a hand blender whilst adding the char oil in a thin stream. Season with salt and vinegar.

Cheese Crème

• 25 g       Double Cream
• 25 g       Milk
• 25 g       Butter Arla®
• 100 g     Havgus Arla®
• 2            Eggs

Grate the cheese and place it in a blender jug together with the eggs. Bring the cream and milk to a boil. Pour the warm milk/cream into the cheese mixture and stir until smooth. Heat the cheese cream over a water bath until it is 80°C. Strain the cream and chill in an ice bath.

Pickled potatoes

• 2            Baking potatoes
• 300 ml   Water
• 1 tsp       Dill seeds
• 1 tsp       Coriander
• 1 tsp       Sugar
• 1 tsp       Salt
• 1 tsp       Black pepper whole
• 4 tbsp     Champagne vinegar

Bring all the ingredients for the pickling liquid to a boil, remove the pan from the cooker and let the mixture cool. Take out balls from the potatoes with a melon baller, saving all leftovers from the potatoes. Boil the potato balls in salted water until they are cooked. Place the potatoes into a bowl and pour the liquid over the potatoes. Allow to cool in the pickling liquid.

Fried potatoes

• Leftovers from potatoes (above)

Grate the remains of the potatoes on the rough side of the grater. Rinse in cold water until all the starch has disappeared. Drain the water and squeeze out all the liquid. Let dry. Fry the potatoes at 160 degrees until golden.

Cream cheese

• 30 g        Cream cheese
• 50 g        Horse radish juice
• 20 g        Milk

Mix the horseradish juice with the milk. Mix the cream cheese with the Horseradish milk. Divide into silicone molds and place in freezer. Grate over the dish when serving.

Cheesy Crisp Bread

• 150 g      Havgus
• 130 g      Wheat flour
• 140 g      Butter
• 2             Eggs

Grate the cheese. Mix cheese and flour using the wing of a dough mixer. Add the butter a little at a time and work into a firm dough. Vacuum package the dough and let it rest for 30 minutes. Run the dough through the pasta machine. Cut out as instructed.

Garnish

• 1             Shallots
• 50 g        1-2-3 Pickling Liquid
• 50 g        Vendace roe
• 30 g         Dill

Slice the shallots  thinly on the mandolin, place the onion rings in a vacuum bag together with pickling liquid, seal the bag and leave to marinate.

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.

Serves 10 as a starter

Charred Zander with miso

400 g              Skinless Zander

50 g                Miso paste

20 g                Quince

15 g                Japanese light soy (Kikkoman if possible)

Dry cure the zander in salt and allow to rest in the refrigerator. Mix miso paste, quince and soy sauce. Slice the zander just before service, brush with the miso marinade and char with a gas burner. Brush with the marinade again.

Oyster emulsion

3                    Fresh oysters

1                    Egg yolk

10 g                Lemon

200 g             Kombu infused oil*

Mix all ingredients except the oil with a hand mixer. Add the kombu oil in a thin stream until the mixture thickens. Season. Place in a piping bag and place in the fridge.

*3oo ml cooking oil + 300 g Kombu. Vacuumpack and bake sous vide at   73°C for a minimum of 12 hours.

Kohlrabi flowers

2                    Kohlrabi

100 g              Pickling liquid

1 piping bag    Oyster emulsion

Shave the kohlrabi thinly on a mandolin. Take out slices with a cookie cutter and place in a vacuum bag with the pickling liquid. Allow to infuse at room temperature.  Strain off the liquid and place the kohlrabi on a dry cloth. Pipe oyster emulsion onto the kohlrabi slices and fold into flowers as shown by your chef.

Chilled vegetable consommé

185 g              Tomatillos

50 g                Pea shoots

55 g                Kohlrabi

250 g              Cucumber

Run all ingredients through a juicer. Finish with the cucumber. Run through a fine sieve and strain again through a muslin. Place in the fridge whilst the liquid drips through the cloth.

Charred Enoki

8 g                 Enoki mushrooms

20                  Chives

500 g              Water

10 g                Liura Pea soy (can be bought in well stocked supermarkets)

10 g                Lemon juice

Blanch the chives for 10 seconds in boiling water and chill in ice water. Tie bouquets of enoki with the chive ribbons. Set aside. Place on a baking sheet just prior to serving, spray the bouquets with pea soy and lemon juice. Char with a gas burner.

Tarragon and Horseradish oil

20 g                Tarragon

50 g                Spinach

1 st                 Jalapeno

40 g                Horseradish

350 g              Cooking oil

Mix all ingredients with the oil for approximately 2 minutes until you have a bright green oil. Run through a fine sieve.

Garnish

100 g              Lumpfish roe

20 g                Nasturtium

Pick the nasturtium leaves from the stems and place between sheets of damp kitchen roll. Store in the fridge.

Serves 10 as part of a larger menu or 4-6 more generous portions

Créme of smoked arctic char

• 1                    Fillet of Arctic Char
• 300 ml           Crown dill oil
• 1 tbsp            Dijon mustard
• 1 tbsp            Champagne vinegar
• 2                    Egg yolks

Smoke the char with a smoke gun 5-6 times, allowing the smoke to absorb between times.  Bake the Char at 180°C for 20 min. Allow to cool. Mix the char with Crown dill oil. Mix the egg yolks with champagne vinegar and Dijon, blitz with a mixer wand whilst adding the char/oil in a thin stream.

Crown dill oil

• 500 g             Crown dill
• 500 g             Cooking oil

Place the dill crowns in a vacuum bag with cooking oil and seal. Bake at 73° for 12 hours minimum.

Butter baked potato

• 15                  Almond potatoes
• 50 g               Butter Arla®
• 5 g                 Dill seeds
• 2 sprigs          Dill
• 1 tbsp            Salt

Brown the butter to 125°C. Add the dill seeds and the salt in the hot butter and stir, dissolving the salt. Cool in an ice bath.

Place the almond potatoes and dill sprigs in a vacuum bag with the browned butter. Seal and bake at 100°C for 45 minutes.

Pickled mustard seeds

• 100 ml           Mustard seeds
• 1 tbsp            Mustard powder
• 200 ml           Salt pickling liquid

(50 ml sprit vinegar,100 ml sugar, 100 ml water, 2 tbsp salt)

Bring the pickling liquid to a boil with mustard powder and seeds, cook for 2 mins.  Allow to infuse at room temperature, strain just prior to serving.

Cream cheese

• 300 ml         Sour cream
• 1                    Lemon
• 3 g                 Salt

Pour the sour cream into a saucepan, add the salt and squeeze lemon juice into the sour cream. Cook for 2 mins. Pour the sour cream into a coffee filter (with a bowl underneath) – allow to drain in the fridge.

Deep fried baking potatoes and shallots

• 1                    Baking potato
• 2                    Shallots
• 50 g               Maizena (corn starch)

Spiralise the baking potato into a bowl with ice cold water. Drain and deep fry until golden. Season with salt. Shave the shallots on a mandolin and sprinkle with corn starch.  Shake excess starch off the onions and deep fry until golden. Season with salt.

Garnish

• 30 g               Dill
• 30 g               Horseradish
• 200 ml          Cooking oil
• 50 g               Trout roe
•                       Dill powder

Mix dill and horse radish with the cooking oil for about 3 mins. Strain the oil and allow to infuse at room temperature. Pick the herbs.

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.