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

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.

 

White asparagus tart with Svecia cheese, green peas and bleak roe from Kalix

Serves 10 as a starter

Tart crust

  • 30 g               Butter Arla®
  • 125 g             Wheat flour
  • 3 g                 Salt
  • 3 g                 Sugar
  • 30 g               Water
  • 30 g               Milk Arla®
  • 1 st                Egg yolk

Brown the butter. Use it to grease the tins and place the remaining butter in the fridge. Combine all dry ingredients in a food processor. Add water, milk, egg yolk and the cold butter and knead to a smooth dough. Wrap it in cling film and let the dough rest in the fridge for 20 minutes. Roll the dough out thinly using a pasta roller and cut out circles. Line the tins with the dough and bake for 20 minutes at 175C.

 

Svecia cheese cream

  • 175 g             Sveciaost from Löfsta gård
  • 2                    Eggs
  • 75 g               Milk Arla®
  •  –                    Salt

Grate the cheese into a blender. Add the eggs and mix to obtain a cream. Bring the milk to a boil, pour it into the blender and continue mixing for a few minute until the cream thickens. Pour the cream into a bowl and place it over an ice bath to cool it. Pour the cold cream into a piping bag and leave in room temperature until serving.

 

White asparagus

  • 10                  White asparagus
  • 0,5 l               Water
  • 10 g               Salt
  • 55 g               Sugar
  • 2 tbsp            Quince juice

Peel the asparagus thoroughly. Bring the water to a boil with salt, sugar and quince juice. Add the peels and simmer for a few minutes on low heat. Strain the liquid and allow it to cool. Place the asparagus in a vacuum bag and add the liquid. Seal the bag and cook the asparagus in a steam oven at 80C for 12-15 minutes. Cut the asparagus as instructed by your chef and keep the liquid for the green pea foam.

 

Green peas and green pea foam

  • 20                  Green peas in their pods
  • 200 g             Green beans in season
  • 30 g               Pea shoots
  • 1 pinch          Soy lecithin
  • 20 g               Butter Arla®
  •                        Salt

Remove the peas from their pods. Bring well salted water to a boil and cook the peas for 1 minute, then cool them quickly in cold water. Put a few green beans aside for garnish and place the remaining beans in a juicer along with the pea shoots and the pods from the peas. Mix and strain the juice, then leave the juice cold in a saucepan. Just before serving: Brin the juice quickly to a boil, add the butter and some of the asparagus liquid to taste. Season with salt. Use a hand blender to make a foam with the lecithin.

 

Garnish

  • 50 g               Bleak roe from Kalix
  • 10 g               Pea shoots

Rinse and pluck the pea shoots. Keep them on wet paper until serving.

Kantareller med majskrokett och sotad, picklad lök på flatbröd

Autumn mushrooms with cheese croquettes and pickled onion on grilled flat bread

serves 10 as a starter

Flat bread

  • 150 g              Rye flour
  • 100 g              Wheat flour
  • ½ tsp             Salt
  • 1 tsp               Sugar
  • 1 tbsp             Vegetable oil
  • 175 g              Water

Combine all dry ingredients with the oil. Bring the water to a boil and pour it over the mixture. Knead to form a dough, adding more flour if needed. Let the dough cool and roll it out thinly. Cut out circles with a pastry cutter. Cook the breads with a blowtorch before serving

 

Corn croquettes

  • 250 g              Almond potato
  • 90 g                Hard cheese from Svedjan
  • 75 g                Butter Arla®
  • 50 g                Flour
  • 150 ml            Milk Arla®
  • 100 ml            Cream Arla®
  • 1                    Egg
    Breading
  • 120 g              Wheat flour
  • 75 g                Panko
  • –                     Egg white

Boil the potatoes. Melt the butter and incorporate the flour. Add the milk and cream gradually and whisk to obtain a smooth cream.  Simmer on medium heat until the cream thickens. Press the potatoes through a sieve and add them to the cream. Incorporate the egg and season with salt and pepper. Let the mixture cool. Add the grated cheese.

Roll the mixture into small balls. Bread them in wheat flour, then egg and finally in panko crumbs. Keep them cool and fry in oil just before serving.

 

Mushroom emulsion

  • 2                    Egg yolks
  • 1 tbsp             Dijon mustard
  • 1 tsp               Champagne vinegar
  • –                     Salt
  • 200 ml            Mushroom oil (bake 50/50 mushroom and oil at72°C over night.)

Mix the egg yolk with Dijon mustard, vinegar and salt. Add the mushroom oil while whisking until the emulsion thickens. Season with salt.

Charred, pickled onion

  • 10                    Pickling onions
  • 100 ml            Champagne vinegar
  • 100 ml            Sugar

Peel the onions, divide them lengthwise and place them on a tray. Burn the onions with a blowtorch. Bring the vinegar and sugar to a boil and vacuum pack the onions with the liquid.

 

Autumn mushrooms

  • 400 g              Chantarelles
  • 50 g                Butter Arla®
  • 1                    Shallot
  • 25 g                Chives
  • 1 box             Danish cress
  • 1 bunch          Indian cress

Fry the chantarelles in oil. Add chopped shallots and butter and fry until golden brown. Season with salt and add finely cut chives and Danish cress. Pluck the Indian cress, cover the leaves wit wet paper and keep them for garnish.

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)

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.

 

Garnish

  • 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.

Smoked char with creamy potato foam, rye bread crisp and bleak roe from Kalix

Serves 10 as a starter or 4 as a main

 

Smoked arctic char

  • 800 g                  Fillets of arctic char

Place the char with the skin up on a greased oven tray. Cover with cling film and smoke the fish with a smoking gun (or leave it unsmoked if you don’t have access to a smoker). Bake the fish in an oven at 90°C. The fish is done when the skin can be easily removed.

 

Potato foam

  • 300 g              Almond potatoes
  • 100 g              Butter Arla®
  • 200 ml            Milk Arla®
  • 200 ml            Cream Arla®
  • 100 g              Sour cream Arla®

Peel the potatoes. Roast the peels in an oven at 200°C for 30 min. Boil the peeled potatoes in salted water and press them throygh a sieve. Boil the roasted peels in the milk and cream for 15 minutes. Strain the milk mixture and mix with the potatoes, butter and sour cream to a soup like consistency. Season with salt and fill in a siphon. Load with 3 gas cartridges. Keep warm until serving.

 

Rye bread crisp

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

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 for 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.

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.

 

Lobster

  • 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.

 

Garnish

  • 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.

Agnolotti with potato, baked egg yolk, sage foam and crispy potato

Serves 10 as a starter or 4 as a main course

Potato filling

  • 1,5 (600 g)     Large potatoes
  • 90 g               Goat cheese from Oviken
  • 1                    Egg yolk
  • 5 g                 Salt

Bake the potatoes at 200°C to a core temp of 98°C. Scoop out the potato with a spoon and keep the skins for the broth. Pass the potato mass through a fine sieve. Grate the cheese. Combine all ingredients and season with salt. Transfer the mass to a piping bag.

Agnolotti

  • 250 g             Pasta dough
  • –                     Stalks from the sage
  • 1                     Garlic clove
  • 50 g               Butter

Roll out the dough using a pasta roller (steps 7-1). Cut the dough into squares, and pipe the filling onto the pasta sheets. Roll into agnolotti – cylinders and press the ends to close.

Before serving: Boil the agnolotti for 2 minutes. Fry sage and garlic in the butter and add a few spoonfuls of pasta water. Toss the pasta in the butter.

Baked and smoked egg yolk

  • 5                    Eggs

Bake the eggs for 1h in a circulator at 67°C. Take out the yolks (keep the whites for the foam). Whisk the yolks and season with salt. Smoke the cream with a smoking gun, transfer it to a piping bag and keep it cold. If you don’t have access to a circulator, you can boil your eggs for about 6 minutes instead, and if you don’t have access to a smoking gun, the cream does not need to be smoked.

Sage foam

  • 250 g             Butter
  • –                     Whites from the baked eggs
  • 1                    Egg
  • 5                    Sprigs of sage
  • 5                    Sprigs of chervil
  • –                    Champagne vinegar

Brown the butter and pluck the herbs. Let the herbs infuse 5 minutes in the butter. Mix in a blender and strain the mixture. Run the butter in the blender with the whole egg and the eggwhites. Season with salt and Champagne vinegar. Pour the cream into a siphon and load it with 2 gas cartridges. Cook in a water bath at 60°C. If you don’t have access to a siphon, you can leave out the eggs and serve the butter as a sauce.

Potato broth

  • –                    Skins from the baked potatoes
  • 0,5 l               Water
  • 2 g                 Salt

Vacuum seal the potato skins with water and salt. Steam 30 minutes at 100°C. Strain the broth and reduce it. Serve it in a jar with herbs and potato skins as garnish. If you don’t have access to a steam oven you can simmer the broth in a saucepan for the same amount of time.

Crispy potato

  • 1                    Large potato

Peel and wash the potato. Rinse it to remove the starch and leave it a few minutes in water. Dry the potato with paper and deep fry it in batches. Drain on paper.

Garnish

  • 5                    Sprigs of sage
  • 5                    Sprigs of chervil
  • 50 g               Dura goats cheese

Pluck and fry the leaves of the sage. Drain on paper. Pluck the chervil and place in cold water. Before serving, grate the cheese over the plates.

AVEQIA RECIPE

Cured herring with smoked potato purée, tomato emulsion and sour cream curd

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.

AVEQIA RECIPE

Grilled scallop with raw shrimp, tomatillo and spinach crisp

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

Stekt havskräfta med rökt potatispuré och syrad grädde

AVEQIA RECIPE

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

Serves 8

Barigoule

  • 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.

Other

  • 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

AVEQIA RECIPE

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.

Garnish

  • 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.

Inkokt Vit sparris med sotad kammussla, Yuzu majonnäs och forellrom

AVEQIA RECIPE

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.

Leek

  • 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.

Garnish

  • 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.

AVEQIA RECIPE

Johan Backéus deep fried Potato nests

Serves 4 (2-3 pcs per guest)

Potato balls

  • 4 Large baking potatoes
  • 1 l Cooking oil

Peel the potatoes and shred them finely, making long ribbons if you can. If you have a spiralizer we recommend you use this. Wash the potato ribbons, making sure the starch in the potatoes has been rinsed out. Arrange the ribbons in a tea-egg and deep fry in oil at 140°C until golden.

Place the fried potato nests on kitchen paper to drain and season with salt.

These are perfect to serve with bleak roe, sour cream, red onion and dill, or as an accompaniment with any dish where you would have served fries. These potato nests are a bit more festive and playful on the plate.

AVEQIA Höstmeny - Kantarell, Jordärtskocka

AVEQIA RECIPE

Jerusalem artichoke with chanterelles, bleak roe and mushroom consommé

Serves 8 as a starter or  4 as a main course

Jerusalem artichoke purée

  • 300 g             Jerusalem artichoke
  • 20 g               Butter Arla®
  • 150 ml           Cream Arla®

Peel the artichoke and cook it in cream until soft. Strain and mix in a blender with the butter to obtain a smooth purée. Add salt to taste.                                                  

Potato and artichoke crisps

  • 150 g             Almond potato
  • 150 g             Jerusalem artichoke

Slice the potato and artichoke thinly using a mandolin. Rinse the slices under cold water to remove the starch. Tap dry with paper and deep fry at 160°C until golden brown and crispy. Place the crisps on a tray with dry paper and add salt to taste.

Chanterelles and sourdough croutons

  • 150 g             Chanterelles
  • 100 g             Sourdough bread
  • 100 g             Butter Arla®
  • 3 sprigs          Thyme
  • 1                    Garlic clove

Clean the chanterelles and tear the bread into small pieces. Before serving, fry the mushrooms in butter, thyme and garlic. Add salt and pepper to taste. Keep the butter and use it for frying the bread.

Mushroom consommé

  •  1 kg               Button mushrooms
  • 1 l                  Water
  • 13 g               Salt
  • 3                    Dried shiitake
  • 3 sprigs          Thyme

Chop and crush the mushrooms and put hem in a mixing bowl with salt. Leave for 1 h and add the water. Seal in a vacuum bag and cook for 14 h in a steam oven at 72°C. Strain the broth into a saucepan and heat it. Before serving: Strain the again through a coffe filter with the thyme. If you are cooking without steam oven or vacuum bag, you can cook your consommé in a sauce pan. Double the amount of water in the recipe and let it reduce by half.

 

Garnish

  •  50 g               Bleak roe
  • 30 leaves       Indian cress
  •                       Spruce and vinegar spray

Put the roe in a piping bag. Pluck the cress and place the leaves on wet paper. Before serving, spray the leaves with the spruce/vinegar mixture.

Kantareller med majskrokett och sotad, picklad lök på flatbröd

AVEQIA RECIPE

Chanterelles with corn croquettes and pickled onion on a grilled flat bread

Serves 10 as a starter

Flat bread

  • 300 g              Rye flour
  • 200 g              Wheat flour
  • 1 tsp               Salt
  • 1 tbsp             Sugar
  • 1 tbsp             Vegetable oil
  • 350 g              Water

Combine all dry ingredients with the oil. Bring the water to a boil and pour it over the mixture. Knead to form a dough, adding more flour if needed. Cool the dough and roll it out thinly (until no 5 if using a pasta roller). Cut out circles with a pastry cutter.

Corn croquettes

  • 350 g              Almond potato (300 g peeled)
  • 3                    Corn cobs
  • 2                    Shallots (large)
  • 1                    Garlic cloves
  • 100 g              Butter Arla®
  • 50 g                Flour
  • 200 ml            Milk Arla®
  • 200 ml            Cream Arla®
  • 1                    Egg
    Breading
  • 120 g              Wheat flour
  • 2                    Egg
  • 75 g                Panko

Boil the potatoes. Grill the corn and cut them off of the cobs. Chop the onion and garlic and fry gently in butter. Incorporate the flour. Add the milk and cream gradually and whisk to obtain a smooth cream. Add the corn and simmer on medium heat until the cream thickens. Press the potatoes through a sieve and add them to the cream. Incorporate the egg and season with salt and pepper. Let the mixture cool. Roll the mixture into small balls. Bread them in wheat flour, then egg and finally in panko crumbs. Keep them cool and fry in oil just before serving. 

Emulsion

  • 2                    Egg yolks
  • 1 tbsp             Dijon mustard
  • 1 tsp               Champagne vinegar
  • –                     Salt
  • 200 ml            Mushroom oil (bake 50/50 mushroom and oil at72°C over night.)

Mix the egg yolk with Dijon mustard, vinegar and salt. Add the mushroom oil while whisking until the emulsion thickens. Season with salt.

Charred, pickled onion

  • 7                    Pickling onions
  • 100 ml            Champagne vinegar
  • 100 ml            Sugar

Peel the onions, divide them lengthwise and place them on a tray. Burn the onions with a blowtorch. Bring the vinegar and sugar to a boil and vacuum pack the onions with the liquid.

Chanterelles

  • 400 g              Chanterelles
  • 50 g                Butter Arla®
  • 3                    Shallots
  • 50 g                Chives
  • 1 box             Danish cress
  • 1 bunch          Indian cress

Fry the chanterelles in oil. Add chopped shallots and butter and fry until golden brown. Season with salt and add finely cut chives and Danish cress. Pluck the Indian cress, cover the leaves wit wet paper and keep them for garnish.

AVEQIA RECIPE

Lamb Sausage with Crispy onion, Malt mayo, Cress & Mustard seeds

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

Spicy lamb sausages

  • 400 g Minced lamb
  • 100 g Lardo, finely chopped
  • 2 Cloves of Garlic
  • 1 tsp Fennel seeds (crushed/ground)
  • 1 tsp Cinnamon
  • 2 tsp Salt
  • 1 tsp Chiliflakes
  • 2 tbsp Smoked paprika powder
  • 1 tsp Caraway seeds
  • 1 tsp Cumin
  • 1 tsp Black pepper
  • 5 tbsp White wine

Mix the lamb mince with salt and lardo. Chop the garlic and pan fry for about 4 minutes in a little bit of cooking oil and all the spices. Add the wine and simmer for 1 minute. Allow to cool. MIx the wine and minced meat into an even batter. Place the batter in a piping bag and pipe into sausage casings. Tie them to make a sufficient number of sausages for your party. Prick the skins with a toothpick (to avoid the sausage bursting) and cook in a steam oven at 100°C for 5 minutes, or in a regular oven for 15 minutes. Allow to cool. Pan fry sausages just prior to serving to get the heat back up and to get a nice golden hue to the skins.

Malt mayonnaise

  • 1 Egg yolk
  • 1 tsp Dijon
  • 1 tbsp Malt vinegar
  • 300 ml Cooking oil

Place egg yolks, vinegar and mustard in a bowl. Add oil very carefully, just a few drops at the time, then in a thin stream whilst whisking vigourously. Continue whisking until the mayonnaise has achieved a thick consistency. Season with salt and pepper.

Cucumber relish

  • 1 Red Pepper
  • 200 g Cucumber
  • 2 tbsp Mustard seeds
  • ½ Danish cress
  • 200 ml Pickling liquid

Blacken the pepper with a blowtorch and place in a well sealed bag for 5 minues. Remove the pepper from the bag and pull the skin off, dice into  5×5 mm pieces. Now dice the cucumber into 5×5 mm cubes. Place the mustard seeds in the pickling liquid and cook for 7 min, place cucumber and peppers in the liquid (with the mustard seeds). Just before serving, strain the liquid and add the danish cress. Season with salt and pepper.

Deep fried onions and pickled onion

  • 100 g Banana shallots
  • 50 ml Plain flour
  • ½ White onion
  • 50 ml Champagne vinegar

Peel and slice shallots thinly into rings (on a mandolin if you have one). Separate the onion layers and turn over in the flour. Shake off superfluous flour and deep fry in oil (130°C) until golden and crispy. Season with salt and drain on kitchen roll. Chop the white onion finely and mix with the champagne vinegar – set aside until it’s time to serve.

Caramelised spiced sugar & smoked buns

  • 100 ml Sugar
  • 20 g Water
  • 10 Cloves
  • 3 stems Long pepper
  • 10 twigs Watercress
  • 5 Sausage buns

Mix the spices in a spice mixer to a fine powder. Boil sugar and water to a golden caramel, remove from the heat and mix the spices in gently. Pour onto a silicone mat (or baking tray with baking paper) and spread out thinly, allow to cool. Chop finely and set aside until time to serve. Pick the water cress and place in ice cold water.

Put the sausage buns in a container with a tight lid. Add some oil and smoke with smoker, allow the bread to absorb the smoke. Heat the buns in the oven at 180°C for 2 mins before serving.

 Just before service

Place sausages in buns, garnish with the pickled cucumber/pepper, malt mayo and onions. Sprinkle with a little bit of spiced sugar and tuck in!

AVEQIA RECIPE

Char with grilled butter, miso mayonnaise, cauliflower and cucumber

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.

Lära Sig Laga Mat Sojabakad Gös med svampconsommé Recept-Aveqia

AVEQIA RECIPE

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.

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.

AVEQIA RECIPE

Artichoke mania

Grilled artichoke

Is it possible to grill artichokes? Of course you can, and they work beautifully as either a main course or as a side dish.

  • 4 Artichokes
  • 1 bunch Parsley
  • 1 tbsp Salt
  • 2 tbsp Olive oil
  • 1 Lemon
  • Pepper

Place the artichokes in cold water and start your grill/light up your barbecue.
Rinse the artichokes and season with salt, pepper, olive oil and the juice from half the lemon.

Grill your artichokes whole on a medium heat for 25 minutes or until the petals come loose if you pull them gently. Halve the artichokes and scoop the beards out. Serve with chopped parsley, lemon juice and a nice olive oil. These artichokes are great as a main course or as a side dish with cured ham or barbecued meat.

Artichoke crudité

An unexpected but really nice salad of raw shaved artichoke seasoned with lemon, salt and olive oil.

  • 1 Artichoke
  • 1 tbsp Olive oil
  • Juice from 1/2 lemon
  • Salt

Peel the artichoke stem and remove all hard outer parts (trim the crown). Cut the top off and split the artichoke lenghtwise. Place in iced water for at least one hour. Shave the artichoke finely on a mandolin and season with lemon juice, olive oil and salt. Serve immediately.

Carciofi alla Giudia

This time of year in the jewish quarter around Portico di Ottavia in Roma they serve a real delicacy; Carciofi alla Giudia (jewish artichokes). These artichokes are wonderful as antipasti or appetisers with a nice drink.

  • 1 Lemon
  • 8 Baby artichokes babykronärtskockor (Carciofini)
  • Neutral oil for deep frying (Sunflower oil, Corn oil or Rapeseed oil)
  • Salt

Peel and trim all the rough outer parts and the beards from the artichokes. Place the cleaned artichokes in iced water with a little lemon juice, ideally covered with a kitchen towel so no artichokes pop up over the water surface (this makes them lose their green colour).

Heat the oil to about 120 degrees, cook the artichokes slowly in the oil until they are soft all the way through (this takes about 10 – 15 minutes). Lift the artichokes out with a slotted spoon and drain on paper.

Heat the oil to 180 degrees and deep fry the artichokes a second time until they are crispy and golden.

Serve immediately with lemon juice and salt.

AVEQIA RECIPE

Celeriac with winter truffle, brown butter and hazelnuts

Serves 10 as a starter

Baked celeriac

  • 1                    Large celeriac
  • –                     Salt

Remove the root part of the celeriac. Rub the celeriac with oil and salt. Stick a thermometer into the center of the celeriac and bake at 180°C until a core temperature of 90°C (about 1 ½-depending on the size). Remove the peel with a knife and cut the celeriac into small irregular pieces (3-5 per person) Keep the remaining pieces and the peel for the purée and the broth.

 

Celeriac purée

  • 300 g             Butter
  • –                     Remaining pieces of the celeriac
  • –                     Salt
  • –                     Water

Brown the butter. Add the pieces of celeriac and simmer for 5 minutes. Drain the celeriac and mix in a blender with some of the brown butter and a small amount of water. Keep the rest of the butter for the sauce. Season the purée with salt and pour it into a piping bag.

 

Celeriac broth

  • –                     Peels from the celeriac
  • 2 g                 Salt
  • 0,4 l               Water

Vacuum seal the celeriac with the water and the salt . Cook in a steam oven at 100°C for 20 minutes. Strain the broth and reduce it. (If you don’t have access to a steam oven you can let the broth simmer in a sauce pan instead.

 

Butter sauce with truffle

  • 0,5 l               Whey
  • –                     Brown butter
  • 1 tbsp            Truffle juice
  • 30 g               Apple purée Granny Smith

Reduce the whey until 10% remains. Add the remaining butter from the celeriac and the truffle juice. Add apple purée, celeriac broth and salt to taste.

 

Garnish

  • 150 g             White Shimeji mushroom
  • 1                    Granny Smith apple
  • 50 g               Hazelnuts from Piedmont
  • 1 box             Danish cress
  • –                     Winter truffle

Marinate the mushrooms in some olive oil and flash them quickly with a blowtorch. Season with salt an split the mushrooms lengthwise. Just before serving, slice the apple thinly on a mandoline and cut out small circles (ø 2,5cm). Roast the hazelnuts and crush them with a knife. Cut the cress and grate the truffle over the plates.

AVEQIA RECIPE

Spring velouté with chicken crisp, sour cream and seared white onion

Serves 8 as a starter or 4 as a main course

Spring velouté with chicken crisp, sour cream and seared white onion

Velouté Base

  • 3            Fresh onions
  • ¼           Fennel
  • 100 ml   White wine
  • 1 l           Water
  • 300 ml  Chicken stock
  • Spring Herbs
  • 200 g     Nettles
  • 20 g       Lovage
  • 50 g       Spinach
  • 20 g       Chives
  • 100g      Cucumber
  • 100 g     Butter Arla®
  • 50 ml     Champagne

Cut the fennel and the onions into smaller pieces and sauté everything in a pan with a little oil on medium heat – the vegetables should not brown. Pour in the wine, stock and water and simmer for about 20 minutes, reducing somewhat. Pick the nettles off the stems and rinse under cold water. Chop the spinach and herbs roughly. Dice the cucumber. Mix the velouté base with the spring herbs and butter just before serving and finally add champagne, lemon and salt.

Chicken crisp and mushrooms

  • 120 g       Chicken skin
  • 200 g      Oyster Mushrooms
  • 50 g        Nettles

Spread the chicken skins out on a baking tray lined with a silipat mat or baking paper and roast in the oven at 200°C for 20 minutes or until crisp and golden. Save the chicken fat from the tray. Chop the crispy skin into smaller pieces. Shred the mushrooms by hand into strips (reasonably small). Pick the nettle leaves. Fry the mushrooms in oil and chicken fat until golden brown, add the chopped chicken skin and the nettles.

Garnish

  • 1               White onion
  • 50 ml       1-2-3 lemon pickling liquid
  • 100 ml     Cream Arla®
  • 2 tbsp      Ättika (Spirit vinegar)
  • 10 sprigs  Lovage
  • 25 g          Celery

Bake the white onion whole at 200°C for about 30 minutes. Quarter the onions and sear the cut edges on the onion with a gas burner. Pick the layers apart and place the onions in a vacuum bag with the pickling liquid and seal. Pick the lovage in cold water and set aside until serving. Slice the celery thinly on a mandolin and rinse in cold water. Mix the cream and vinegar and put in the fridge.

If you do not have a vaccuum machine, place the onions in a plastic bag with the pickling liquid and seal to infuse.

When serving; arrange all the”dry” ingredients at the centre of the plates and pour the soup at the table. Drizzle a little of the vinegar/cream into the soup (do not use too much)!

AVEQIA RECIPE

White asparagus with crispy egg, buttered asparagus broth and pistachios

Serves 10 as a starter

Asparagus cooked sous-vide

  • 11                  White asparagus
  • 1                    Lemongrass stalk
  • 4                    Sprigs lemon thyme
  • 10 g               White miso
  • 50 g               Butter Arla®
  • 20 g               Olive oil

Peel the asparagus thoroughly and keep the skin for the broth. Place the asparagus in a vacuum bag. Crush the lemongrass and add it along with the other ingredients to the vacuum bag. Bake for 30 minutes in a water bath (sous-vide) or steam oven at 70°C. Cut the bag open and cut the asparagus as instructed by the chef. Keep the liquid for the broth. If you do not have access to a sous-vide machine you can simmer the asparagus in a pan instead.

 

Buttered asparagus broth

  • –                     Skin from the aspargus
  • 1                    Asparagus
  • 2                    Lemongrass stalks
  • 500 g             Water
  • 50 g               White wine
  • 20 g               Rice vinegar
  • 25 g               Sugar
  • 10 g               Salt
  • ½                   Lemon
  • 20 g               White miso
  • 100 g             Butter Arla®

Roast the asparagus skin in an oven at 170°C until golden brown. Cut the asparagus into smaller pieces. Crush and chop the lemongrass. Fry the lemongrass and the asparagus in oil without any coloration. Add the remaining ingredients and the roasted asparagus skins. Simmer for 15 min and strain the broth. Incorporate the butter with a hand blender before serving. Season with salt.

 

Crispy egg

  • 10                  Small size eggs
  • 2                    Eggs
  • 100 ml           Flour
  • 100 ml           Panko

Boil the eggs for 6 minutes. Chill in cold water. Peel the eggs and bread them first in flour, then in egg and finally in panko. Keep in the fridge until just before serving. Deep fry the egg, plate up and serve.

                                                          

Garnish

  • 2                    White asparagus
  • 20 g               Pistachio nuts
  • ½ box            Red water cress
  • ¼ box            Pea shoots
  • 5 sprigs          Chervil

Slice the asparagus thinly using a mandoline. Roast the pistachios in the oven at 170°C and chop them roughly. Pluck the herbs and place them on wet paper.

AVEQIA RECIPE

White asparagus with two sauces

Serves 2

White asparagus

White asparagus is one of the real signs of spring and definitely one of the most welcome! Here are our best tips for cooking them to perfection.

Basic recipe – white asparagus

  • 6 asparagus spears, extra thick – AAA
  • 10 g salt
  • 30 g sugar
  • 15 g butter
  • 1/4 lemon
  • 250 ml water

Peel the asparagus carefully with a potato peeler – it’s important that you remove all the skin. The asparagus is delicate, so lay it down on your chopping board, holding it gently by the tip whilst you peel it (the tip does not require peeling). Trim approximately 3 cm off the ends (these are often dry and wooden). Mix sugar, salt, butter, water and the lemon juice in a vaccuum bag.  Add the asparagus and seal the bag. Cook sous-vide or in a steam oven until the asparagus is cooked, but still crunchy; approximately 30 minutes at 85°C. If you do not have a steam oven or sous-vide, mix the ingredients in a wide, shallow saucepan. Add the asparagus and heat gently (do not boil!) allowing the asparagus to cook for approximately 30 minutes.

Serve your asparagus warm or cold – here we’ve shared two classical sauce recipes that work really well with your perfectly cooked asparagus.

Lemon mayonnaise – perfect with cold asparagus

  • 1 Egg yolk
  • 1 tsp Dijon
  • 1 tsp Lemon juice
  • 200 ml Cooking oil
Whisk the egg yolk with the mustard and lemon juice in a bowl. Add the oil in a think stream whilst whisking continually. Season with salt, and adjust with more mustard and lemon juice if needed. Transferring the mayo to a piping bag it makes it easy to create a beautiful plate with little dabs of mayo in between asparagus pieces. Decorate with vendace roe and cress!

Hollandaise – a classic with asparagus

  • 200 g Butter
  • 3 Egg yolks
  • 3 tbsp Water
  • 1/2 Lemon
Melt the butter slowly and keep it warm at approximately 50°C. Bring a small saucepan of water to the boil, then reduce the heat until the water is simmering. Whisk egg yolks and water frothy in a stainless steel bowl. Place the bowl over the simmering water and whisk for a few minutes until the mixture has thickened somewhat. Add the butter slowly whilst whisking; but avoid adding the water that forms under the melted butter. Season with lemon and salt. Serve immediately!
Enjoy!!

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