AVEQIA RECIPE

Lobster tortellini with lobster foam and charred cipollini onions

Serves 10 as part of a taster menu, 4-6 if served as a free standing dish

Pasta dough

  • 90 g    Durum wheat
  • 90 g    Plain flour
  • 3 tbsp Chive water*
  • 1  Egg
  • 2  Egg yolk

*Chive water is made by taking approx 20 g of Chives, run in a blender with 3 tbsp water until you have a vivid green liquid. Strain, removing all remaining chive bits.

Place the ingredients in the mixer and blend to an even dough. Place the dough in a vacuum bag and seal. Allow to rest in the fridge for 30 mins.

Filling

  • ½  Baking potato
  • 30 g  Butter Arla®
  • 15 g Plain flour
  • 100 g Milk Arla®
  • 50 g Double Cream Arla®
  • 1  Live lobster

Roast the baking potatoe with the skin on at 180°C for 60 min.

Kill the lobster with a knife. Cook the claws and tail in salted water for 3 minutes. Remove the flesh and chop into smaller pieces, saving the shell for later. Scoop out the flesh from the potato, keeping the skin for later. Melt the butter and whisk the flour in a little at a time. Whisk in the milk/cream, making a bechamel. Cook until thickened (whilst whisking). Press the potato flesh into the sauce and fold through. Add the lobster pieces and season with salt and pepper. Place the filling in a piping bag and allow to cool.

Tortellini

  • 1 Pasta dough
  • 1 Filling

Garlic, butter and sage

Roll out the pasta dough to desired thickness using a pasta machine. Cut out dough circles using a metal cutter. Pipe out the filling onto the dough circles and fold into tortellini. Place the tortellini on a tray dusted with flour and leave to dry for circa 40 minutes.

Charred, pickled onion

  • 10 Cipollini onions (wild onions)
  • 100 ml Champagne vinegar
  • 100 ml Sugar

Peel the onions, cut in half and place on a baking tray. Char the onions with a gas burner on both sides. Place the onions in a vacuum bag and add the pickling liquid. Bake the onions sous vide at 63°C for 10 min. Allow to rest in the vacuum bag.

Lobster foam

  • 1           Lobster Shell
  • 1           Potato skins
  • 5           Sage leaves
  • 300 g   Butter Arla®
  • 1           Egg yolk
  • 2           Eggs
  • 3 tbsp  Water

Roast the lobster shell in the oven at 180°C for 15 min. Place the shell in a saucepan with oil and fry thoroughly. Add potato skins and sage and fry for another minute. Add the butter and let it brown with the other ingredients. Strain the butter and allow to cool. Mix the eggs with water, vinegar and salt. Add the butter in a thin stream under constant mixing to achieve a thick consistency. Season and pour into a siphon, load with double cartridges. Cook sous vide at 63°C

Garnish

  • Chervil
  • Dill
  • 50 g  Sivans hard cheese

AVEQIA RECIPE

Pan fried beef with grilled butter, baked tomato, tarragon butter and hay infused jus

Serves 10

Beef

  • 1 kg                Beef
  • 3                    Garlic cloves
  • 5                    Sprigs of Thyme

Fry the beef in oil in a very hot pan until the beef is seared on both sides. Add thyme and crushed garlic cloves. Place the beef on a baking tray and bake at 80°C to a core temperature of 54°. 

Grilled butter

  • 1                    Ancho chili
  • 200 g           Butter Arla®
  • 3                   Garlic cloves
  • 5                   Sprigs of thyme

Melt the butter slowly with ancho chili, garlic  cloves and sprigs of thyme. Place a glowing piece of coal in the butter and allow to steep for 20 mins. Strain the butter and set aside for later.

Hay baked tomato/Baked white onions

  • 15                  Tomatoes
  • 30 g                Hay
  •                       Grilled butter
  • 2                    White onions

Remove the ends of the tomatoes and halve them. Place the tomatoes on a bed of hay and bake at 160°C for approximately 60 minutes.

Place the tomatoes on a baking tray and brush with the grilled butter. Save the roasted hay for the jus. Bake the white onions (skins on) at 180°C until they are super soft. Cut according to the chefs’ directions.

Tarragon butter

  • 30 g                Parsley
  • 30 g                Tarragon
  • 1                    Jalapeño
  • 100 ml            Cooking oil
  • 130 g              Butter Arla®

Run the parsley, tarragon and jalapeño with the cooking oil in a blender. Strain the oil into a bowl.

Add room tempered butter and mix. Spread the butter on a silicone mat and freeze in Electrolux 900 Blast Chiller® – or place mat on a tray in the freezer.

Roast hay infused jus

  • 1                     Carrot
  • 1                     Brown onion
  • 2                    Garlic cloves
  • 2                    Thyme
  • 100 ml          Red wine
  • 600 g            Chicken stock
  •                        Roasted hay

Chop carrot and onion brunoise. Crush the garlic cloves with the skin on. Brown carrot, onion and garlic cloves in a saucepan using 1 tbsp cooking oil. Add the thyme. Pour red wine in and reduce by half. Add chicken stock and reduce by half. Add roasted hay and allow to simmer for 10 minutes and strain. 

Pickled celeriac

  • 200 g              Celeriac
  • 2 tbsp             Sugar
  • 1 tsp               Salt
  • 100 ml            Sherry vinegar

Peel and shave the celeriac thinly. Cook vinegar, sugar and salt into a pickling liquid.  Cut the celeriac and place in a vacuum bag with the pickling liquid.

Celeriac purée

  • 1,2 kg             Celeriac
  • 500 g              Cooking oil
  • 100 ml            Water
  • Champagne vinegar

Peel and dice the celeriac into smaller pieces. Place in a saucepan with cooking oil and confit until soft. Mix the celeriac with water to a creamy texture. Season with salt and champagne vinegar.

AVEQIA RECIPE

Selection of mushrooms, Jerusalem artichokes, truffles and mushroom consommé

Serves 10 if part of a taster menu, approximately 4-6 as a free standing dish 

Deep fried Jerusalem artichoke

  • 17                  Jerusalem artichokes

Bake the Jerusalem artichokes at 180°C for 50 min. Scoop out the flesh from the artichokes and save for later.  Deep fry the skins until crispy and drain on kitchen paper. Add salt.

Jerusalem artichoke purée

  •                       Jerusalem artichoke
  • 50 ml              Water
  • 30 g               Butter Arla®

Place the scooped out artichoke flesh in a mixer with the butter. Boil the water in a saucepan and add to the artichoke/butter mixture. Blend to a smooth purée. Season with salt.

Mushroom consommé

  • 1 kg               Mushrooms
  • 13 g               Salt
  • 400 g             Water
  • 3 sprigs          Thyme
  • 1                    Garlic clove

Put on plastic gloves and crush the mushrooms in a mixing bowl, add salt. Allow to sit for 3 hours.

Seal the mushrooms in a vacuum bag with the water. Cook sous vide at 73°C for 12 hours and drain.

Simmer the consommé with thyme and garlic just before serving.

Porcini crisp

  • 40 g               Plain flour
  • 6 g                 Porcini powder
  • 120 g             Water
  • 6 g                 Salt

Mix flour, porcini powder and salt. Add water. Add the water and mix to a smooth batter. Spread the batter on a silicone mat and bake at 100°C for 60 min. Break the crisp into even pieces.

Smoked mushroom oil

  • 300 g             Mushrooms
  • 200 g             Cooking oil

Crush the mushrooms. Place in a vacuum bag with the cooking oil. Bake at 73°C for at lea 12 hours. Remove the mushrooms from the oil and smoke the oil with a smoke gun to desired smokiness.

Seasonal Mushrooms

  • 500 g             Mushrooms (mix as you like)
  • 1                    Shallots
  • 1                    Garlic clove
  • 30 g               Butter Arla®

Fry the mushrooms in a dry pan until all the liquid has evaporated. Add cooking oil and fry until crispy. Add butter, shallots and garlic. Season with salt and pepper.

Garnish

  • 15 g               Truffles
  •                       Nasturtium
  •                       Shiso cress
  • Fermented mushroom juice (can be omitted)

Pick the nasturtium and Shiso cress leaves. Place in a container with damp kitchen paper until it is time to plate up. Decorate the plates with the leaves just before serving.

 

Lamb with glazed carrots, wild garlic butter, rapeseed shoots and sheep cheese

Lamb

  • 600 g             Leg of lamb
  • 2                    Garlic cloves
  • 1 stalk            Rosemary
  • 1 tbsp            Olive oil

Cook the meat sous-vide with garlic, rosemary and olive oil for 40 minutes at 58°C. Take the meat out of the bag and season with salt and pepper. Grill the meat on all sides before serving and slice it against the fibers. If you don’t have access to a sous vide machine you can start by grilling the meat and then cook it slowly in the oven at 110°C until it reaches 58°C in the core.

 

Lamb brisket and lamb jus

  • 500 g             Lamb brisket
  • 1                    Carrot
  • 1                    Shallot
  • 2                    Garlic cloves
  • 200 ml           Red wine
  • 400 ml           Lamb stock
  • 1+1 stalks      Rosemary

Trim the brisket and fry it in a pan. Peel and chop the vegetables and fry them gently in a pressure cooker. Add the wine and the stock, the brisket and one of the rosemary stalks. Put on the lid and cook under pressure for 45 minutes or until the meat is tender. Lift out the meat and allow it to cool, then cut it into smaller pieces. Strain the sauce and reduce until it thickens slightly. Season with salt and sherry vinegar. Leave a stalk of rosemary to infuse in the sauce.

 

Glazed carrots

  • 10                  Carrots
  • 1tbsp             Spirit vinegar
  • 1 tbsp            Honey
  • 1 sprig           Thyme

Rub the carrots with olive oil and salt. Bake them for 45 minutes in an oven at 180°C.

Let the carrots cool down and cut them into smaller pieces. Heat the honey with vinegar and thyme. Glaze the carrots in a frying pan with the honey mixture and add the brisket.

 

Wild garlic butter

  • 25 g               Wild garlic
  • 25 g               Parsley
  • 1                    Garlic clove
  • 100 ml           Rapeseed oil
  • 100 g             Butter Arla® (room tempered)
  •                        Salt

Chop the herbs and the garlic. Mix in a blender with the oil. Incorporate the butter and season with salt. Spread the mixture onto a silicone sheet and freeze it. Break the butter into pieces before serving.

 

Garlic-fried rapeseed shoots

  • 5                    Rapeseed shoots
  • 2                    Garlic cloves
  •                       Soy sauce
  •                       Lemon

Pluck the rapeseed shoots and rinse them. Chop the garlic. Fry the rapeseed shoots in olive oil. Add the garlic and season with soy sauce and lemon juice.

 

Garnish

  • 2                    Zucchini (small)
  • 50 g               Sheep cheese

Slice the zucchini thinly using a mandolin. Season with lemon, olive oil and salt just before serving. Crumble the cheese for garnish.

AVEQIA RECIPE

Swedish dairy cow with yellow peas, grilled butter, celeriac and baked onion

serves 10 as a smaller main course

Hay-grilled butter

  • 200 g              Butter Arla®
  • 5 sprigs          Thyme
  • 2 cloves          Garlic (crushed)
  • 20 g                Hay
  • –                     Espelette pepper

 

Melt the butter with thyme, garlic and Espelette pepper. Place the hay in a pot and light it. Put out the fire with the melted butter and cover the pot with a lid. Strain the butter just before serving.

 

Dairy cow

  • 1 kg                Sirloin
  • 50 g                Butter Arla®
  • 30 g                Swedish pecorino

 

Portion the sirloin as shown by your chef and fry the pieces golden brown in a hot pan. Baste with butter and cook in an oven at 100°C until a core temperature of 56°C. Let the meat rest. Season with salt and pepper and slice the meat. Brush the it with melted butter and grate the cheese.

 

Yellow peas

  • 200 ml            Dried Vret peas
  • 50 ml              Yellow mustard seed
  • 5 sprigs          Thyme
  • 2 cloves          Garlic (crushed)

 

Soak the peas in cold water overnight. Boil the peas with mustard seed, thyme and garlic until the peas are almost soft. Drain the peas and remove the thyme and garlic. Toss the peas in the grilled butter, season with salt and pepper.

 

Baked onion

  • 2                    Brown onion
  • 25 g                Swedish soy Sauce from Liuras
  • 50 ml              Shallot vinegar
  • 1 sprig            Sage

 

Peel the onions and cut them into thick slices. Place the slices along with the remaining ingredients in a vacuum bag. Seal the bag and cook the onions at 85°C for 15 minutes or until soft. If you don’t have access to a vacuum machine you can let the onions simmer on the stovetop instead. Keep the liquid for the jus. Place the onion rings on a tray and blast them with a blowtorch.

 

Roasted hay jus

  • 1                    Brown onion
  • 2                    Apples
  • 500 g              Roasted chicken stock
  • 5 g                 Hay
  • –                     Liquid from the baked onions
  • 20 ml              Whisky

 

Chop the onion and apple and fry until golden brown. Add the stock and reduce by half. Roast the hay 10 minutes in the oven at 170°C. Add the hay to the reduced stock and season with salt and the liquid from the baked onion. Strain the jus.

 

Celeriac

  • 1 kg                Celeriac
  • 200 ml            Vegetable oil

 

Peel the celeriac and slice 1/3 of it thinly using a mandolin. Cut the slices into thin matchsticks. Deep fry the sticks until crispy. Cut the remaining celeriac into cubes and cook it in vegetable oil until soft. Mix to a smooth cream in a blender with a little of the oil. Season with salt and vinegar.

 

Pickled endives

  • 100 ml            Sugar
  • 50 ml             Salt
  • 100 ml           Spirit vinegar
  • 100 ml           Water
  • 3                    Endives

 

Bring the water to a boil with sugar, salt and vinegar. Cut the endives into 4 and pickle them until serving.

Spicy cornfed duck with red cabbage, port wine jus, fennel smoked black currant jelly and crispy kale

Serves 8-10 as a main course

Cornfed duck

  • 1                    Breast of cornfed duck

Spice rub

  • –                     Fennel seed 1/1
  • –                     Rosé pepper 1/2
  • –                     Sichuan pepper 1/4
  • –                     Sancho pepper 1/6
  • –                     Star anise 1/8
  • –                     Black pepper 1/4

Score the fat with a knife. Fry the duck on the fat until crispy. Rub in the spice mixture and add salt. Bake in an oven at 125°C to obtain a core temperature of 56°C at the bone. Allow the duck to rest until serving.

 

Glaze

  • 2                    Lemons
  • 2                    Oranges
  • 1 tbsp            Honey

Zest the citrus fruits and press the juice. Simmer with the honey until half of the liquid remains. Glaze the duck before serving.

 

Duck confit

  • 2                    Duck thighs
  • 3                    Garlic cloves
  • 2 sprigs          Lemon thyme
  • 150 g             Duck fat
  • 150 g             Vegetable oil

Salt the thigs and keep in the fridge for one hour. Simer all ingredients for 2 hours until the meat falls off the bones. Pluck the meat and keep it for the sauce.

 

Cabbage purée

  • ½                   Red cabbage
  • 50 ml             Port wine
  • 30 g               Black currants
  • 50 g               Butter Arla®
  • –                      Salt

Slice the cabbage thinly on a mandolin. Brown the butter in a saucepan and add the cabbage. Fry the cabbage until it caramelizes. Add the port, cover with a lid and simmer for 20 minutes, stirring occasionally. Mix the cabbage with black currants and season with salt.

 

Fermented cabbage

  • 1/8                 Red cabbage
  • 2%                 Salt

Add salt according to the weight of the cabbage. Vacuum seal the cabbage and keep in room temperature for 10 days. Open the bag, dry the cabbage and repack it. Keep in the fridge.

 

Port wine jus

  • 2                    Carrots
  • 2                    Banana shallots
  • 200 ml           Port wine
  • 500 ml           Chicken stock
  • 20 g               Ginger
  • 10                  Black currant leaves
  • 15 g               Black currant vinegar

Peel the carrots and onions. Cut into pieces and fry in duck fat until golden brown. Add the port and reduce 50%. Add the stock and reduce again 50%. Season with black currant vinegar and salt when the sauce thickens slightly. Bring to a boil again, add grated ginger and the black currant leaves. Allow to infuse until serving.

 

Fennel smoked blackcurrant jam

  • 300 g             Black currants
  • 100 ml           Water
  • 60 g               Sugar
  • 15 g               Pectin
  • 2 pinches       Agar agar
  • 1 pinch           Fennel seed
    Boil all ingredients except for the fennel seed for 5 minutes while stirring. Mix to obtain a smooth cream and season with salt. Smoke the cream with a smoking gun stuffed with fennel seed.

 

Kale

  • 400 g             Kale
  • 50 g               Butter Arla®
  • –                     Black currant powder

Remove the stems from the kale and tear the leaves into smaller pieces. Melt the butter, add it to the kale and season with salt. Spread the kale onto trays and dry in the oven at 110°C for 30 minutes. Add the black currant powder before serving.

Onions pickled with Seville orange

  • 2                    Banana shallots
  • 1 dl                Pickling liquid with Seville orange

Peel the shallots carefully and slice into ½ cm slices. Vacuum seal with the pickling liquid.

Beets with chewy cherries, malt and pistachio crumble, cream cheese, Beurre Noisette

Serves 10 as a starter

Beets

  • 8                    Medium sized red beets
  • –                     Vegetable oil
  • –                     Coarse salt
  • 2                    Beets for juice
  • 0,5 bottle       Cherry beer
  • 2 tbsp            Beetroot vinegar

Rub the beets with oil and salt. Bake 5 hours at 160°C. Allow the beets to rest 30 mins. Grate the raw beets in a juicer and mix the juice with beer and vinegar. Peel the baked beets and cut them into smaller pieces. Fry the pieces in a saucepan and glaze them with the juice.

Apple leather

  • 500 g              Apple
  • 3 g                 Long pepper
  • 2 sprig            Lemon thyme

Remove the core from the apples, cut the apples into pieces and fry them in a saucepan with long pepper until the apple caramelizes. Pluck the leaves from the thyme and add them. Mix to obtain a smooth cream and press the cream through a sieve. Spread the cream evenly onto a silicone sheet and dry in the oven at 100°C Cut out circles with a pastry cutter.

Brown butter emulsion

  • 100 g              Butter Arla®
  • 50 ml             Vegetable oil
  • 2                     Egg yolks
  • –                     Champagne vinegar
  • –                     Salt

Brown the butter and add the oil. Allow the butter to cool to room temperature. Combine egg yolks, vinegar and salt. Add the oil slowly while whisking until the cream thickens. Season with salt and pour into a piping bag.

Malt crumble

  • 20 g                Malt flour
  • 50 g                Ground almonds
  • 40 g                Wheat flour
  • 3 g                   Salt
  • 60 g                Butter
  • 1 msk             Honey

Combine all ingredients to a dough. Flatten it onto a silicone sheet and bake for 15 min in an oven at 150°C. Stir occasionally to obtain an even coloration.

Cream cheese

  • 200 g              Sour cream Arla®
  • 1 tsk               Salt
  • 30 g               Horseradish

Boil all ingredients together until the sour cream curdles. Press the cream cheese in a coffee filter and leave to drain until serving.

 

Garnish

  • 50 ml             Pistachios
  • 50 g                Cheese Almnäs tegel
  • 1 dl                Dried cherries (frozen cherries, dried overnight at 80°C)

Sirloin with yellow peas, grilled butter, celeriac and baked onion

Serves 10 as a smaller main course

Hay-grilled butter

  • 200 g              Butter Arla®
  • 5 sprigs          Thyme
  • 2 cloves          Garlic (crushed)
  • 20 g                Hay
  • –                     Espelette pepper

 

Melt the butter with thyme, garlic and Espelette pepper. Place the hay in a pot and light it. Put out the fire with the melted butter and cover the pot with a lid. Strain the butter just before serving.

 

Sirloin from Swedish dairy cow

  • 1,2 kg              Sirloin
  • 50 g                Butter Arla®
  • 30 g                (Swedish) pecorino

 

Portion the sirloin as shown by your chef and fry the pieces golden brown in a hot pan. Baste with butter and cook in an oven at 100°C to a core temperature of 56°C. Rest the meat. Season with salt and pepper and slice to portion size. Brush with melted butter and grate the cheese over the beef.

 

Yellow peas

  • 200 ml            Dried Vreta peas
  • 50 ml              Yellow mustard seed
  • 5 sprigs          Thyme
  • 2 cloves          Garlic (crushed)

 

Soak the peas in cold water overnight. Boil the peas with mustard seed, thyme and garlic until the peas are almost soft. Drain the peas and remove the thyme and garlic. Toss the peas in the grilled butter, season with salt and pepper.

 

Baked onion

  • 2                    Brown onion
  • 25 g               Swedish soy Sauce from Liuras
  • 50 ml            Shallot vinegar
  • 1 sprig           Sage

 

Peel the onions and cut them into thick slices. Place the slices along with the remaining ingredients in a vacuum bag. Seal the bag and cook the onions at 85°C for 15 minutes or until soft. If you don’t have access to a vacuum machine you can let the onions simmer on the stovetop instead. Keep the liquid for the jus. Place the onion rings on a tray and blast them with a blowtorch.

 

Roasted hay jus

  • 1                    Brown onion
  • 2                    Apples
  • 500 g            Roasted chicken stock
  • 5 g                 Hay
  • –                     Liquid from the baked onions
  • 20 ml            Whisky

 

Chop the onion and apple and fry until golden brown. Add the stock and reduce by half. Roast the hay 10 minutes in the oven at 170°C. Add the hay to the reduced stock and season with salt and the liquid from the baked onion. Strain the jus.

 

Celeriac

  • 1 kg                Celeriac
  • 200 ml          Vegetable oil

 

Peel the celeriac and slice 1/3 of it thinly using a mandolin. Cut the slices into thin matchsticks. Deep fry the sticks until crispy. Cut the remaining celeriac into cubes and cook it in vegetable oil until soft. Mix to a smooth cream in a blender with a little of the oil. Season with salt and vinegar.

 

Pickled endives / chicory

  • 100 ml          Sugar
  • 50 ml            Salt
  • 100 ml          Spirit vinegar
  • 100 ml          Water
  • 3                    Endives

 

Bring the water to a boil with sugar, salt and vinegar. Cut the endives into 4 and place them in the pickling liquid until it’s time to serve.

Mushroom tortellini with crispy Jerusalem artichoke, mushroom broth and truffle

Serves 10 as a starter or 4 as a main course

Pasta dough

  • 100 g             Durum wheat flour
  • 100 g             Wheat flour
  • 2                    Eggs
  • 1                     Egg yolk

Combine the dry ingredients. Add the eggs and knead to form a smooth dough. Let the dough rest for 15 minutes.

 

Duxelle

  • 200 g            Button mushrooms
  • 100 g             Porcini mushrooms
  • 1                     Shallot
  • 50 ml            White wine
  • 50 ml            Cream
  • 50 g              Wrångebäck cheese

Chop the mushrooms and onions finely. Fry on medium heat in oil. Add the wine and fry until the wine has evaporated. Add the cream and let it thicken. Grate the cheese and season the duxelle with salt and pepper. Place the mixture in a piping bag.

 

Mushroom tortellini

  • Pasta dough
  • Duxelle
  • 1 sprig           Sage
  • 2 cloves         Garlic
  • 50 g               Butter

Roll the dough through the pasta machine to obtain thin sheets. Cut out circles and add a dollop of filling onto each circle. Fold into tortellini as instructed by your chef. Melt the butter in a pan with crushed garlic and sage. Boil the pasta for 2 minutes in salted water, then toss the pasta in the sage butter with a little pasta water.

 

Crispy Jerusalem artichoke

  • 10                  Jerusalem artichokes
  • 300 ml           Rapeseed oil
  • 20 g               Chives

Cook the Jerusalem artichokes in the oil until they are soft. Allow to cool before cutting them lengthwise. Deep fry the pieces in oil just before serving, season with salt and finely chopped chives.

 

Mushroom broth

  • 400 g             Button mushrooms
  • 6 g                 Salt
  • 2 tbsp            Truffle juice
  • 50 g               Butter
  • –                     Champagne vinegar
  • 300 ml          Water

Crush the mushrooms by hand. Season with salt and stir. Leave for 12 hours in room temperature. Vacuum seal the mushrooms with the water and bake in a steam oven at 85°C for 20 minutes, or simmer gently in a saucepan. Strain the broth and bring it to a boil. Add the truffle juice. Incorporate the butter using a hand blender. Season with vinegar and salt.

Garnish

  • 2                    Jerusalem artichokes
  • 5 g                 Truffle
  • 50 ml             Salted pickling liquid
  • 1 box             Danish cress

Wash the Jerusalem artichokes and slice them thinly using a mandolin. Pickle for minimum 30 minutes. Garnish the plates with grated truffle and Danish cress.

Butter-baked cusk with salsify, oyster beurre blanc and green herb purée

Serves 10 as a starter or 4 as a main course

Salsify

  • 400 g             Salsify
  • 100 g             Butter
  • 2 tbsp            Quince juice
  • 2 tbsp            Swedish pea soy sauce
  • 2 tbsp            Swedish fish sauce
  • 30 g               Dulse alga

Peel and wash the salsify. Cut the stems into 15 cm pieces and place them in cold water. Melt the butter and add the quince juice, soy sauce and fish sauce. Chop the algae and add them to the butter. Combine all ingredients in a vacuum bag, seal and bake for 35 minutes in a steam oven or Bain Marie at 85°C. Remove the butter (keep it for the fish) and grill the salsify with a blowtorch just before serving.

Dulse-baked cusk

  • 1,5 kg            Cusk fish
  • Butter from the Salsify

Fillet the cusk. Portion the fillets and salt lightly. Pour the salsify butter onto an oven tray and place the fish in the butter. Brush the cusk with the butter and bake in an oven at 80 °C to a core temperature of 45 °C.

 

Herb purée

  • 3                    Shallots
  • 250 g             Parsley
  • 250 g             Water cress
  • 250 g             Spinach

Peel the shallots and slice them thinly. Pluck the parsley leaves and remove the stems from the cress. Fry the shallots gently in a large pot, add the greens and keep frying until they wilt but without losing the green colour. Place the mixture in a blender with a little bit of cold water and mix to obtain a smooth green purée. Season with salt before serving.

Beurre blanc

  • 1                    Shallots
  • 100 ml           Water
  • 150 g             Butter Arla® (cold)
  • 3                    Oysters
  • 50 g               Trout roe
  • Champagne vinegar

Chop the shallots finely. Fry them gently with rapeseed oil in a saucepan. Add water and cook until it’s evaporated. Cut the butter into cubes and add to the onions in small batches using a hand blender with the pan on low heat. Keep mixing while adding the oysters. Before serving, add the trout roe and season with champagne vinegar and salt.

 

Pickled fennel and jalapeño oil

  • 2                    Fennel
  • 100 ml           Champagne vinegar
  • 100 ml           Sugar
  • 2 tbsp            Salt
  • 2                    Jalapeño peppers
  • 200 ml           Rapeseed oil

Cut the fennel into small pieces. Bring the vinegar to a boil with sugar and salt; pour the hot liquid over the fennel. Strain the fennel just before serving. Chop the jalapeño and mix it with the oil in a blender until the oil turns green. Strain the oil and keep it in a squeeze bottle until serving.

AVEQIA RECIPE

Cod with fried mussles, smoked kale and mussle foam

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.

AVEQIA Höstmeny 2018 - Hjort, Pumpa, Silverlök

AVEQIA RECIPE

Venison with butternut squash, stuffed onions and black cabbage

Serves 8 as part of a menu or serves 4 as a free standing dish

Venison

  • 800 g              Topside of venison
  • 100 g              Butter Arla®
  • 3 sprigs          Thyme
  • 1 clove            Garlic
  • 2 tbsp             Cubeb pepper

Trim the venison and keep the trimmings for the sauce. Season the meat with Cubeb pepper and salt, and fry it in a hot pan. Baste with butter, thyme and garlic. Bake the meat in the oven at 110°C to a core temperature of 48°C. 

Venison sausage

  • 200 g              Venison (mince)
  • 80 g                Lardo
  • 12g                 Green peppar (coarlsy ground)
  • 2                    Shallot onion
  • 7 Sprigs          Thyme (Leaves)
  • 50 ml              Cognac
  • 5 g                 Salt
  • 1,5 m              Casing

Chop the shallots finely and fry in oil with the green pepper and thyme leaves. Deglaze with Cognac. Chop the lardo finely. Combine all ingredients in a mixing bowl and stuff the mixture into the casing as shown. Cook for 10 min in a steam oven at 85°C and fry the sausages in butter before serving

Butternut purée

  • 400 g              Butternut squash
  • 100 g              Butter Arla®
  • 100 ml            Milk Arla®

Peel the butternut squash and cut it into pieces. Fry it in butter until it is soft and mix it smooth with the milk in a blender. Season with salt.

Sauce vierge

  •                       Venison trimmings
  • 2                    Shallots
  • 1                    Tomato
  • 300 g              Venison stock
  • 150 g              White wine
  • 5 sprigs          Tarragon
  • 2 tbsp             Mustard seed
  • 50 g                Pickling liquid

Fry the trimmings in oil. Peel and chop the onions. Quarter the tomato and fry it with the trimmings. Add the tarragon and the wine. Cook for 2 minutes, add the stock and let the sauce reduce slowly. Boil the mustard seeds 3 min in water. Before serving, strain the sauce, add the mustard seed and salt to taste.

Stuffed white onions

  • 4                    White onion
  • 50 g                Pumpkin seed
  • 20 g                Chervil
  • 20 g                Chervil oil

Bake the onions 30 min at 165°C. Peel them and cut them in halves to make little cups. Toast the pumpkin seed in a pan, add salt and chop them roughly. Pluck the chervil. Before serving, portion the seeds and the chervil in the onion cups, top them with the mayonnaise. Finish with chervil oil.

Siphon mayonnaise

  • 3                     Eggs
  • 1 tbps             LissElla’s mustard
  • 1 tbsp             Champagne vinegar
  • 300 ml            Vegetable oil

Combine all ingredients except the oil in a blender, add the oil slowly while mixing and add salt to taste. Pour the mixture into a siphon and keep at 65°C until serving.

Black cabbage

  • 150 g              Black cabbage
  • ½                   Lemon

Cut the cabbage and fry it in hot olive oil. Add lemon juice, salt and pepper to taste.

AVEQIA RECIPE

Stuffed young chicken with Swedish dumplings, tarragon and sweetheart cabbage

Serves 10 

Stuffed young chicken

  • 5                    Young chickens

Stuffing

  • 200 g             Minced chicken
  • 50 g               Cream Arla®
  • 1                    Egg
  • 15 g               Tarragon
  • 10 g               Salt

Chop the tarragon finely. Combine all the ingredients and place one egg of stuffing inside each chicken. Truss the chickens. Place the chickens on an oven tray and bake at 110 °C until a core temperature of 70°C. Let the chickens rest and grill them just before serving, basting them with tare. Cut the chickens lengthwise before plating.

 

Tare

  • 2 tbsp             Raw sugar
  • 100 ml            Mirin
  • 100 ml            Sake
  • 50 ml              Soy sauce

Make a caramel of the sugar. Add mirin, sake and soy sauce. Reduce by half.

 

Swedish dumplings

  • 400 g              Almond potato
  • 50 g                Potato starch
  • 1                    Egg yolk
  • 30 g                Butter Arla®
  • 50 g                Dura sheep cheese

Boil the potatoes with the skin on. Press the potatoes through a sieve. Add the other ingredients except for the cheese to the potato mass. Season with salt and pepper. Shape the paste into balls and make a small cavity. Fill the cavity with grated cheese and seal the dumplings. Steam or boil for 10 minutes just before serving.

 

Summer greens

  • 1                    Sweetheart cabbage
  • 20 g                Tarragon
  • 150 g              Butter Arla®
  • 1                    Garlic clove
  • 5                    Fresh onion
  • 200 g             Black kale
  • 50 g                Butter Arla®

Divide the cabbage into 4 pieces. Melt the butter and mix it with the tarragon and garlic clove.  Place the cabbage in a vacuum bag and add the garlic butter. Seal and steam for 10 min. If you do not have access to a vacuum machine you can fry the cabbage with the butter on very low heat instead. Drain the cabbage and keep the liquid for the chicken jus. Shred the kale and fry in butter until crispy just before serving. Season with salt.

Chicken jus

  • 400 g              Chicken stock
  • 30 g                Grated ginger
  • 10 g                Allspice
  • ½                   Lemon

Reduce the chicken stock by half. Before serving, add the ginger and the butter from the cabbage. Season with some of the tare, ground allspice and lemon juice.

AVEQIA RECIPE

Stuffed spring chicken with Swedish dumplings, wild garlic and turnip

Serves 10 

Stuffed spring chicken

  • 5                    Spring chickens

Stuffing

  • 200 g             Minced chicken
  • 50 g               Cream Arla®
  • 1                    Egg
  • 15 g               Wild garlic
  • 10 g               Salt

Shred the wild garlic leaves finely. Combine all the ingredients and place one egg of stuffing inside each chicken. Truss the chickens. Place the chickens on an oven tray and bake at 110 °C until a core temperature of 70°C. Let the chickens rest and grill them just before serving, basting them with tare. Cut the chickens lengthwise before plating.

 

Tare

  • 2 tbsp             Raw sugar
  • 100 ml            Mirin
  • 100 ml            Sake
  • 50 ml              Soy sauce

Make a caramel of the sugar. Add mirin, sake and soy sauce. Reduce by half.

 

Swedish dumplings

  • 400 g              Almond potato
  • 50 g                Potato starch
  • 1                    Egg yolk
  • 30 g                Butter Arla®
  • 50 g                Dura sheep cheese

Boil the potatoes with the skin on. Press the potatoes through a sieve. Add the other ingredients except for the cheese to the potato mass. Season with salt and pepper. Shape the paste into balls and make a small cavity. Fill the cavity with grated cheese and seal the dumplings. Steam or boil for 10 minutes just before serving.

 

Summer greens

  • 1                    Sweetheart cabbage
  • 20 g                Wild garlic
  • 150 g              Butter Arla®
  • 1                    Garlic clove
  • 20 g                Wild garlic
  • 50 g                Nettles
  • 25 g                Butter Arla®

Divide the cabbage into 4 pieces. Melt the butter and mix it with the wild garlic and garlic clove.  Place the cabbage in a vacuum bag and add the garlic butter. Seal and steam for 10 min. If you do not have access to a vacuum machine you can fry the cabbage with the butter on very low heat instead. Drain the cabbage and keep the liquid for the chicken jus. Tie the other part of the wild garlic with  string and grill it quickly. Clean the nettles. Before serving, fry the nettles in butter and season with salt.

 

Chicken jus

  • 400 g              Chicken stock
  • 30 g                Grated ginger
  • 10 g                Allspice
  • ½                   Lemon

Reduce the chicken stock by half. Before serving, add the ginger and the butter from the cabbage. Season with some of the tare, ground allspice and lemon juice.

Halstrad Gös med kvittenbakad fänkål, dashi,grillad ämnesgurka och ostron

AVEQIA RECIPE

Seared Pike-Perch with baked fennel, dashi, cucumber and oyster

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

AVEQIA RECIPE

Umeshu-glazed duck with swede purée, flower sprouts and roasted hazelnuts

Serves 5-7 as a main course

Spice-fried duck breast

  • 1 kg                Duck breast
  • 4 tbsp             Spice rub (1 tbsp rose pepper, 1 tbsp sesame seed, 2 star anise, 1 tsk long pepper)
  • 1 clove            Garlic
  • 3 sprigs          Thyme

Score the fat of the duck breasts and season with salt. Fry the breasts fat down in a pan with thyme and garlic until the fat is golden brown – do not turn the breasts over. Place the breasts on a tray and rub them with the spice mixture. Bake in the oven at 95°C to a core temperature of 52°C.

Umeshu glaze

  • 85 g                Sugar
  • 25 g                Water
  • 80 g                Umeshu
  • 30 g                Vinegar
  • 20 g                Ginger
  • 1                    Orange zest (keep the juice for the sauce)

Make a caramel of the sugar and water. Add the umeshu and vinegar and reduce until the glaze thickens. Grate the ginger and press the juice into the glaze. Zest the orange (keep the juice for the sauce) and add it to the glaze.

Orange sauce

  • 2                    Banana shallots
  • 1 clove            Garlic
  • 3 sprigs          Thyme
  • 150 ml            White wine
  • 300 ml            Chicken stock
  • 75 g                Butter Arla®
  • 0,5 tbsp          Allspice
  • 1                    Orange (the zest goes into the glaze)

Peel and chop the shallot. Crush the garlic. Fry in a pan with thyme. Add the wine and reduce. Add the chicken stock and reduce by half. Brown the butter and strain the sauce into the butter. Add the orange juice. Grind the allspice and season the sauce with allspice and salt.

Swede purée

  • 600 g              Swede
  • 200 ml            Cream Arla®
  • 50 g                Butter Arla®
  • 50 g                Crème Fraîche Arla®

Peel the swede and cut it into small pieces. Boil the swede in the cream until the cream is absorbed. Drain and mix in a blender with butter and Crème fraîche. Add salt to taste.

Garnish

  • 30                  Flower sprouts
  • 2                    Large potatoes
  • 60 g                Hazelnuts from Piedmont
  • 50 g                Butter Arla®
  • 25 g                Kale sprouts
  • –                     Malt vinegar

Make little balls of potato using a parisienne scoop and cook them 3 minutes in salted water. Fry the potato balls at 200°C. Pluck the leaves from the flower sprouts and place them in cold water. Crush the hazelnuts. Before serving: Heat the butter gently in a pan. Add potato, flower sprouts and hazelnuts and add salt, pepper and malt vinegar.

Lära Sig Laga Mat  Krispig vildand med grädde, kantareller samt bakad kålrot och tryffelchips Recept - Aveqia

AVEQIA RECIPE

Crispy Mallard with Chanterelles, Baked swede and Truffle crisps

For our main course we have beautiful mallard, panfried with crispy skin and seasoned with dried chanterelles, rosé pepper and fennel. Crispy black truffle crisps, baked swede and chanterelles accompanies the succulent meat. For the final touch we add a mushroom consommé and pickled coriander seeds.

Serves 8 as part of a menu, 4 as a stand alone main course.

Crispy Mallard

  • 2,5 Mallards (on the bone, legs removed)
  • 1 tbsp Spice rub
  • 2 Cloves of Garlic
  • 2 sprigs Thyme
  • 50 g Butter

Season the mallards with salt, olive oil and spice rub. Pan fry the birds in hot oil, breast down. When they are nicely browned, turn and add the butter, crushed garlic and thyme and baste the birds for 1 minute. Bake in the oven at 110°C to a core temperature of 58°C, allow to rest. Slice the meat off the bones carefully prior to serving.

Baked swede & onions

  • 600 g Swede
  • 5 Baby onions

Cut off the root of the swede , then season the swede with salt and oil. Bake in the oven at 160°C for about 2 hours until soft. Allow to cool, and cut into evenly sized cubes (ensure all guests gets one cube each). Split onions lengthwise and fry in a dry pan over low heat for about 20 minutes. Leave to cool, peel and divide onion into pieces. Just before you serve; season with salt, pepper and olive oil.

Truffle crisps

  • 200 g Almond potatoes (peeled)
  • 1 cl Truffle oil
  • 1 cl Black food colouring
  • 3 cl Truffle juice

Boil the potatoes until soft. Mix them into a smooth, soft cream together with the other ingredients. Spread the mixture as evenly as you can on a silicone mat and dry in the oven at 130° C until dry. Deep-fry the baked crisp in a fryer at 150°C for about 1 minute, add salt and leave to drain on kitchen paper.

Roast Onion purée

  • 600 g Onions
  • 1 Clove of Garlic (peeled)
  • 1 sprig Thyme
  • 50 g Butter

Peel the onion and chop it coarsely. Stir-fry the onion with the remaining ingredients until golden brown and soft. Remove from heat and place in a blender and mix to a smooth cream. Season with salt, pepper and a little sugar.

Mushroom consommé

  • 200 g Mushrooms
  • 1 l Water
  • 1 Garlic clove
  • 2 Bay leaves
  • 5 sprigs Thyme

Cut the mushrooms in half, peel the garlic and sauté together in a dry pan over medium heat for about 10 minutes. Add the water and simmer for about 20 minutes. Strain the broth. Just before serving, reheat and pour over the herbs, allow to steep for about 2 minutes. *We used a nice clean teapot to serve the consommé.

Garnish

  • 1 tbsp Coriander seeds (pre-soaked for 24h)
  • 150 ml Pickling liquid *
  • 100 g Swede
  • 300 g Chanterelles
  • 50 g Butter
  • 1 Clove of Garlic (lightly crushed)
  • 1 sprig Thyme
  • 100 g Double cream

Cut the swede thinly on a mandolin and place in a dish with coriander seeds and pickling liquid. Steam at 100°C for 20 minutes, and allow to cool in the liquid. Steam again for 6 minutes at 100°C. Fry the chanterelles with butter, garlic and thyme for about 5 minutes. Add the cream and reduce, season with salt and pepper.

When serving:

Start by placing the cubed swede on the plate and arrange the mallard and remaining ingredients nicely around this. Serve the consommé at the table.

Pickling liquid – Make this yourself using 1 part spirit vinegar, 2 parts sugar and 3 parts water. Bring to the boil in a saucepan; remove from heat when the sugar has dissolved.  Cool before use.

*Spice Rub – Make this by mixing 50 ml dried chanterelles, 5 strands of long pepper, 2 tbsp fennel seeds, 1 tbsp rosé pepper, 1 tsp dried juniper berries, 1 tsp garlic powder in a spice mixer.

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