Deep fried mussels with oyster emulsion, pickled fennel, herb purée and mussel foam

Deep fried mussels with oyster emulsion, pickled fennel, herb purée and mussel foam

    serves 10 p

Mussels and mussel broth

  • 30                   Mussels
  •                         Water
  • 100 ml            Milk
  • 20 g                Butter
  •                        Fermented gooseberry juice

Rinse the mussels in cold water for approximately  30 min.  Boil the mussels in plenty of water until they open up.  Lift out and place onto an oven tray. Reduce the stock until about 500 ml remains. Mix milk and butter into the broth using a vertical mixer. Season with salt and fermented gooseberry juice.

Deep fried mussels

  •                       Cooked mussels
  •                       Fermented gooseberry juice
  •                       Panko
  •                       Plain flour
  •                       Egg white

Open the mussels and remove the flesh. Dip the mussels in fermented gooseberry juice. Allow to marinate for approx. 20 mins. Drain the juice and bread the mussels in the flour and panko.  Deep fry just  prior to serving.

Oyster emulsion

  • 1                    Oyster
  • 300 ml         Rape seed oil
  • 30 g              Miso paste
  • 1                    Egg yolk
  • 30 g              Roasted garlic
  • 10 ml            Lemon juice

Open the oyster and mix with egg yolk, miso paste, roasted garlic purée and lemon juice.  Add the rape seed oil in a thin stream whilst constantly mixing.  Season with salt and vinegar as needed. Place in a piping bag and refrigerate.


  • 1                    Banana shallot
  • 1                    Fennel bulb
  • 50 g              Radishes
  • 100 ml         Fermented gooseberry juice
  • 20 g              Sugar

Bring the gooseberry juice and sugar to a boil in a saucepan. Allow to cool. Chop the shallot, fennel and radishes brunoise. Place in bag with the gooseberry liquid, vacuum seal.

Kohlrabi flowers

  • 2                    Kohlrabi
  • 10 ml             Olive oil
  • 2 g                  Salt

Slice the kohlrabi thinly and punch out rounds with a cutter. Place in a  bag with olive oil and salt, vacuum seal.  Marinate for 20 min, strain off the liquid. Place the kohlrabi slices on an oven tray and pat dry. Pipe the oyster emulsion onto the kohlrabi rounds and fold into flowers as instructed.

Sweet Peas

  • 15                   Peas (in pod)
  • 50 g                Butter

Remove the peas from the pods. Blanch the peas in salted water just prior to serving and sauté in butter. Season with salt.

Herb purée

  • 2                    Banana shallots
  • 250 g             Watercress
  • 250 g             Parsley
  • 250 g             Spinach

Peel the banana shallots and slice them thinly. Pick the leaves off the parsley. Sweat the onions in a large saucepan. Add the parsley, watercress and spinach. Continue to fry on a medium heat until the herbs have softened, place on an oven tray and cool in the blast chiller.  Mix everything into a smooth purée with a little bit of cold water.  Season with salt just prior to serving.


  • 5 sprigs Fennel dill

Lobster croquette with Kohlrabi flowers, puffed broccoli and lobster vinaigrette

Serves 10


  • 1 Lobster

Kill the lobster with a knife. Boil the claws and tail in salted water for about 3 minutes. Cool down quickly.

Remove the meat and chop into smaller pieces. Save the lobster shell for later.


  • 320 g Almond potatoes
  • 1 Garlic clove
  • 35 g Butter
  • 35 g Plain flour
  • 70 g Double Cream
  • 100 g Milk
  • 1 Egg yolk
  • 60 g Almnäs Tegel cheese
  • Lobster meat


  • 120 g Plain flour
  • 2 Eggs
  • 100 g Panko

Boil the potatoes. Melt the butter with grated garlic in a saucepan. Add the flour and whisk together. Pour in the milk and cream a little at a time and whisk to a smooth batter. Pass the potatoes through a sieve, then fold the potatoes into the batter. Stir in the egg yolks and add the grated cheese and herbs. Season with salt and pepper and then cool the batter.

Roll into little balls. Roll them in flour, then in egg, and finally in Panko. Place in the fridge until just prior to serving.


  • 2 Broccoli
  • 20 g Parsley
  • ½ Lemon (Juice)
  • 2 tbsp Soy sauce
  • 1/2 Jalapeño
  • 200 ml Bubu Arare

Cut the broccoli into small florets according to instructions, save the broccoli stems. Blanch the broccoli florets for about 1 minute or until soft. Peel the stems and chop into small pieces. Boil the stems with parsley for about 5 minutes. Strain the water and mix broccoli stems and parsley with lemon juice, soy, jalapeño and salt using a hand mixer. Blend to a smooth crème, dilute with cold water to bring the crème together

Lobster vinaigrette

  • Lobster shells
  • 50 ml Cold pressed rapeseed oil
  • 2 tbsp Champagne vinegar

Salt and pepper Roast the lobster shell at 180° C for about 15 mins. Transfer the shell to a saucepan, cover with cold water. Bring to the boil and simmer for about 10 minutes. Strain the lobster shells and reduce the stock until about 100 ml of liquid remains. Mix the lobster reduction with rapeseed oil and vinegar and season.

Black garlic emulsion

  • 2 Egg yolks
  • 2 Black garlic
  • 1 tbsp Miso
  • 100 ml Roasted garlic oil
  • 200 ml Mushroom oil
  • Vinegar/salt
  • Kohlrabi flowers
  • 3 Kohlrabi
  • 100 g Pickling liquid (”1-2-3-lag”)
  • 1 piping bag Black garlic emulsion

Mix all ingredients except the oil with a hand mixer. Then add the oils in a thin stream whilst mixing until the emulsion thickens. Season with salt and vinegar if necessary. Place in a piping bag.

Shave the Kohlrabi thinly on a mandolin. Cut out rounds as shown. Place the slices in a vacuum bag with the pickling liquid. Seal and rest. Strain off the liquid and place the kohlrabi on a dry towel. Pipe garlic emulsion onto the rounds and fold into flowers according to instruction.


  • Mizuna
  • Nasturtium


Seared Scallop with roast sweetheart cabbage, charred cucumber and beurre noisette-snow

Serves 10 as a part of a multi-dish menu, or 4-6 generous portions

Tapioca crisp with Sea Lettuce

  • 100 ml            Tapioca
  • 400 ml            Water
  • 2 g                   Salt
  • 50 g                Dried Sea Lettuce (Dry in oven at 80°C for 1 hour)

Boil the tapioca pearls in the salted water for approximately 4 mins. Pour the tapioca ”porridge” onto a silicone mat and dry in the oven at 90° for 1,5 hour. Break into medium sizes and deep fry at 180°C. Dust the crisps  with powdered sea lettuce.

Herb emulsion

  • 1                    Shallot
  • 1                    Garlic clove
  • 2 tbsp             Mustard cider vinegar
  • 20 g                Chervil/parsley
  • 15 g                Sea Lettuce
  • 1                    Spring onion
  • ½                   Jalapeño
  • 60 g                Water
  • 150 ml            Cooking oil

Gently sweat the shallot and garlic in a pan on medium heat with 1 tbsp cooking oil. Allow to cool. Mix all the ingredients except the oil in a food processor. Add the oil in a thin stream whilst running the food processor / mixer until you have a thick emulsion. Season with salt.

Hay smoked scallop

  • 7                    Fresh Scallops in shell
  • 10 g               Hay

Open the scallops as shown by the chef.  Remove the roe and dry at in the oven at 100°C. Place the scallops on a bed of hay and light up. Place a lid over the scallops and allow to infuse in the smoke for 20 min. Slice the scallop as shown by the chef.

Leek Sous-vide

  • 1                    Leek
  • 200 ml         Cooking oil
  • 1                    Garlic clove
  • 1 sprig          Thyme
  • 1 tsp              Salt

Krossa vitlöken och lägg ner i vakuumpåse med purjolök, timjan och matolja. Förslut påsen och baka i vattenbad på 85°C i cirka 20 min. Skiva purjolöken i centimeter tjocka skivor och bränn snittytorna med gasbrännare.

Baked & Pickled sweet heart cabbage

  • 1 kg                Sweet heart cabbage
  • 30 g                Honey
  • 30 g                Butter Arla®
    100 ml            Salty pickling liquid (2 tbsp salt, 100 ml vinegar, 100 ml sugar)

Split the cabbage in 3 parts. Cut 2 of the 3 parts into 3 pieces each. Melt the butter with honey and brush over the 6 smaller cabbage pieces. Roast the pieces at 180°C for 25 minutes.

Shred the last third of the cabbage on a mandolin and place in the shavings in a vacuum bag with the pickling liquid. Vacuum seal and marinate for an hour at room temperature.


  • 3                     Mini cucumbers
  • 10 g                Nasturtium
  • 1                      Dried Scallop roe
  • 50 g                Butter Arla®
  • 200 ml           Malto

Char the cucumber with a gas burner. Slice thinly lengthwise on a mandolin.  Brown the butter and mix malto in whilst stirring.


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.


  • 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.


  • 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


  • Chervil
  • Dill
  • 50 g  Sivans hard cheese

Marinated pike-perch and raw shrimp with leek, meadowsweet and prawn crackers

10 portions as a starter or 4 as a main course

Marinated fish and shrimp

  • 500 g              Pike-perch
  • 40                  Raw shrimp
  • 50 ml              Dill oil


Shell the shrimp and keep the shells for the prawn crackers. Slice the fish thinly. Place the fish and shrimp on parchment paper brushed with oil. Cover with cling film and flatten the fish. Keep cold until serving.


Sour plum sauce

  • 2                    Plums
  • 1 tbsp            Plum rice vinegar

Remove the stones from the plums and crush them with salt using your hands. Vacuum pack the plums with vinegar. Bake for 20 mins in a steam oven at 85°C or simmer gently in a pot. Strain the sauce and season with salt. Before serving: Place the fish and shrimp on the plates and brush with dill oil. Blast with a blowtorch and add the plum sauce.


Prawn crackers

  • 10                    Raw shrimp
  • 400 ml            Water
  • 100 ml            Tapioca pearls

Scorch the shrimp with a blowtorch. Let the shrimp simmer in the water for 5 minutes. Remove the shrimp and cook the tapioca 12 minutes in the water while stirring. Spread the tapioca mass onto a silicone sheet and place in the oven to dry for 45 minutes at 100°C. Break the cake into smaller pieces and deep fry at 220°C. Drain on paper and season with salt.


Baked leek

  • 1                       Leek
  • 1 clove            Garlic
  • 2 sprigs          Meadowsweet
  • 1 sprig            Crown dill
  • 200 ml           Vegetable oil

Split the leek lengthwise. Crush the garlic. Place all ingredients in a vacuum bag. Seal the bag and cook 45 mins at 85°C or simmer gently in a pot. Keep the oil for the mayonnaise, blast the leek with a blowtorch and slice it before serving.


Meadowsweet mayonnaise

  • 1                     Egg yolk
  • 1 tbsp            Miso paste
  • ½                  Lemon
  • –                     Meadowsweet oil from the leek


Cool the oil from the leek in an ice bath. Mix the egg yolk with the miso and lemon juice. Add the oil slowly while mixing. Season with salt and lemon juice.


Kohlrabi flowers

  • 1                    Kohlrabi
  • 100 ml         Pickling liquid with dill flowers (1 part spirit vinegar, 2 parts sugar and 3 parts water)

Slice the kohlrabi thinly using a mandolin. Cover the slices with warm pickling liquid and leave until the slices soften slightly. Strain the kohlrabi and cut the slices into circles. Fill the slices with mayonnaise and fold into flowers.



  • 50 g               Trout roe
  • –                     Freeze-dried soy sauce
  • 25 g               Marcona almonds
  • 2 sprigs        Dill
  • 1 box             Borage


Garnish the plates with trout roe, chopped almonds and fresh herbs.

Lobster with potato flatbread, grapefruit, shiso leaves and celery

Serves 10 as a starter or 4 as a main course

Potato flatbread

  • 400 g             Large potatoes
  • 200 g             Wheat flour
  • 20 g               Butter Arla®
  • 1 tbsp            Rapeseed oil
  • 1 tsp              Coriander seeds

Grind the coriander seeds coarsely. Heat them in a saucepan with the oil and allow the aromas to infuse. Peel the potatoes and boil them in salted water. Press them through a sieve and combine with the other ingredients and knead to form a smooth dough. Let the dough rest for 30 mins, then roll it out to 2mm on a floured surface and cut out circles. Panfry quickly in a dry, smoking hot frying pan. Brush the bread with the butter from the lobster and heat them briefly in the oven before serving.



  • 1                    Lobster
  • 50 g               Butter Arla®

Boil the lobster for 3 minutes in salted water. Remove the claws and boil them for 2 more minutes. Cool the lobster in an ice bath. Shell the lobster; but keep the discarded shell for the mayonnaise. Cut the meat into small pieces. Melt the butter in a saucepan and add the lobster pieces. Heat the butter gently before serving.


Lobster mayonnaise

  •                       Lobster shells
  • 200 ml         Rapeseed oil
  • 1                    Egg
  • 1 tsp              Dijon mustard
  • 1 tbsp            Champagne vinegar
  • ½                   Lemon
  •  –                    Tabasco

Break the lobster shell into smaller pieces and roast for 20 minutes in an oven at 160°C. Crush the shells and heat them in a saucepan with the oil, then strain the oil.

Combine the egg yolk with vinegar and mustard. Add the lobster oil slowly while mixing with a hand blender. Season the mayonnaise with salt, lemon and tabasco. Pour the mayonnaise into a piping bag and keep it in the fridge until serving.



  • 1,5                 Grapefruit
  • 1 stalk           Celery
  • 3                    Spring onion
  • 10                  Shiso leaves
  • 1 tbsp            Kimchi-flavoured sesame seed

Peel the grapefruit using a knife and cut out the fillets. Slice the celery thinly and chop the spring onion finely.

Stekt havskräfta med rökt potatispuré och syrad grädde


Langoustine with Smoked Potato puree, Soured Cream, Sorrel and Pine

Serves 8


  • 50 ml    Olive oil
  • 1 Carrot
  • 1 Brown Onion
  • 3 Garlic cloves
  • 2 Bay leaves
  • 2 sprigs Thyme
  • 1 tbsp Fennel seeds
  • 100 ml White wine
  • 100 ml White wine vinegar
  • 200 ml Water
  • 1 Lemon (in halves)
  • 5 Small parsley roots
  • 300 g Fennel

Peel the carrot, onion and garlic and chop into smaller pieces. Fry the vegetables in the olive oil together with the bay leaves, fennel seeds and thyme for about 3 minutes. Add all the fluids and the halved lemon to your pot. Season with salt and pepper. Split the parsley root and fennel lenghtwise. Simmer in the broth for 20-30 minutes, until soft. Allow to cool in the broth.

Smoked Potato puree

  • 300 g Almond potatoes
  • 50 g Butter Arla®
  • 100 g Crème Fraiche Arla®

Peel the potatoes and boil them gently in salted water until they are soft. Remove the water and pass the potatoes through a sieve. Add the butter with a spatula and add crème fraiche until you have achieved a smooth and creamy texture. Add salt to taste. Smoke with a smoking gun (optional).

Langoustine broth

  • Shells from the Langoustine tails
  • 300 ml Barigoule liquid
  • 2 Cocktail tomatoes

Roast the languostine shells in the oven for approximately 5 min at 150°C. Place in a saucepan with the barigoule liquid and diced tomatoes. Bring to the boil and steep for 5 min, strain shells and keep the liquid. Add salt and pepper to taste.

Champagne Cream

  • 200 ml Double cream Arla®
  • 2 tbsp Champagne vinegar

Mix vinegar and double cream, add salt and freshly ground black pepper to taste. Let steep for 5 minutes, then whisk lightly. Cool until serving.


  • 10 Langustines
  • 100 ml Panko
  • 100 g Butter Arla®
  • 10 cm Leek (the white part)
  • 2 tbsp Leek ashes
  • 20 Raw Shrimp
  • 2 tbsp Pine Syrup
  • 40 leaves Red Sorrel

Shell the langoustines according to instruction and place in the fridge to keep them cool. Slice the leek (as many slices as you have guests), steam for 5 mins. Warm the leek with the parsley root and fennel in the oven with some barigoule liquid. Bread the backs of the langoustines with Panko and fry gently in browned butter back down (on the back only). Mix the raw shrimp with the leek ashes. Garnish with sorrel and ripple pine syrup over the top.

Laga Mat I Grupp,hummer, buljong på äpple ,Recept - Aveqia


Fresh Lobster, Cucumber & Apple juice and Languostine crème

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

We served this delicious, delicate dish as a cold starter – but you could easily serve this as a wonderful summer meal – and if you love your seafood, double the amount of lobster to make a larger serving. You could also add a nice chunk of bread to soak up the lovely juice.

Lovage Sorbet

  • 125 g Sugar
  • 375 g Water
  • 1 Lemon
  • 25 g Lovage

Bring sugar and water to a boil in a saucepan. Add the juice from the lemon, stir. Strain the liquid and cool. Add the lovage before running the liquid in an ice cream machine.

Fresh lobster

  • 1 large Lobster

Fill a large saucepan with well salted water, bring to a boil. Place the lobster in the water and cook for 1 minute per 100 g. Remove lobster, loosen the claws and let them boil for another 2 minutes. Cook the lobster  + claws in iced water. Remove the lobster meat from the shells and cut into smaller chunks. Mix gently with olive oil, salt and pepper just prior to plating.

Langoustine Crème

  • 5 Langoustine
  • 100 g Double cream
  • 4 g Salt

Shell the langoustines, put the heads and claws to the side. Using a food processor; blitz the tails with the salt for about 15 seconds. Add the cream and run the food processor until you get a smooth crème (approximately 45 seconds). Fill in a piping bag and put aside until plating.

Smoked Dill oil

  • 50 g Dill
  • 200 ml Cooking oil

Dip the dill in salted boiling water for 2 seconds. Mix with oil in blender until the liquid is smooth and green.

Put oil in a container with a tight fitting lid. Smoke 3 times using a domestic smoke gun. If you don’t have a smoke gun, just omit this step.

Peppery Cucumber juice

  • 300 g Cucumber
  • 150 g Apple juice
  • 60 g Celery
  • 25 g Horseradish
  • ½ Lemon

Make small balls from the cucumber using a melon baller, place in a bowl until it’s time to plate up. Dice the rest of the cucumber along with the remaining vegetables and run in a blender to a smooth juice. Season with salt, pepper and lemon. Strain and refrigerate.


  • 2 stalks Celery
  • ½ Granny Smith Apple
  • 50 ml Smoked dill oil*
  • ½ punnet Danish cress
  • ¼ Lemon
  • 10 sprigs Lovage

Shave one of the celery stalks thinly with a potato peeler and place the shavings in cold water. Slice the other celery stalk very, very thinly. Cut the cress and place in ice cold water. Shave the apple thinly on a mandolin, cut out circles with a scone/pastry cutter and place in cold water. If you don’t have a pastry cutter, simply cut by hand with a knife. When it’s time to serve; mix the cucumber balls and sliced celery with the dill oil. Season with salt pepper and lemon.

Plating up

Arrange all components beautifully on a plate (see picture, we recommend a semi-deep dish), adding the Lovage Sorbet at the very end to keep it from melting before service. We recommend you serve the dish with a fork and a spoon so guests are able to enjoy the lovely juice. You could even serve the juice in a small pitcher on the side, allowing guests to pour it over the dish at the table.

AVEQIAs Höstmeny 2018 Hummer, kålrabbi, äpple


Lobster tortellini with kohlrabi, apple and kale sprouts

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.


  •  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.


  • 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.

Inkokt Vit sparris med sotad kammussla, Yuzu majonnäs och forellrom


Infused white asparagus with scallop, yuzu mayonnaise and trout roe

Serves 8 as a starter or  4 portioner if served as a maincourse

Infused white asparagus with seared scallop, yuzu mayonnaise and trout roe

Infused white asparagus

  • 10            White Asparagus
  • 1 tbsp      Sugar
  • 1 tsp         Salt
  • 200 ml     Water
  • 1               Lemon
  • 100 ml     Sour beer

Peel the asparagus and put in a vacuum bag. Combine water, salt, sugar and lemon juice and the sour beer in a pan and heat; dissolving the salt and sugar. Cool the liquid in an ice-bath and pour into the vacuum bag and seal. Steam the asparagus at 80°C for about 15 minutes (depending on size) then divide the asparagus according to instruction. Save the liquid for the scallops!

This recipe uses vaccuum machine to seal the asparagus into the infusion, however, if you do not own a vaccuum device you can place the asparagus and liquid in a heatproof plastic bag, seal well and steam.


  • 1               Leek
  • 2 twigs    Thyme
  • 50 g         Butter Arla®
  • Espelette pepper

Wash and split the leeks lengthwise. Bake  at 130°C for about 30 minutes. Grill the leeks, charring them well. Melt the butter with Espelette pepper and thyme in a saucepan. Pour the butter over the leek and zest the lemon over the top.

Yuzu mayonnaise

  • 1                 Egg
  • 1 tsp           Dijon mustard
  • 2 tbsp        Yuzu (if you can’t find Yuzu, mix equal parts of mandarin
  • and lime juice)
  • ½                Lemon (juice)
  • 200 ml        Rapeseed oil

Mix eggs, lemon juice, Dijon and yuzu with a hand mixer. Gently pour in the oil whilst mixing until you achieve a thick textured mayonnaise. Season with salt.


  • 50 g             Trout roe
  • 5                   Scallops
  • 50 ml            Leek oil
  • 5 sprigs        Dill
  • 5 sprigs        Chervil

Put the trout roe into a piping bag. Slice the scallops thinly and season with salt. Pick the dill and chervil into cold water. Smoke the leek oil.

When serving: Place the asparagus on plates, pipe out dots of the mayonnaise and trout roe around the plate. Place the scallop slices on top and decorate with dill, chervil and drizzle the leek oil around the dish.

Lära Sig Laga Mat Sojabakad Gös med svampconsommé Recept-Aveqia


Sea Bass, Mushroom Consommé, Broccoli, Rye Crisp & Onion

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.


  • 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.

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