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Our recipes

Here we publish recipes from our historical menus

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Welcome to the AVEQIA recipe bank!

We continuously update this recipe bank from our vast treasure trove of recipes. After more than 20 years, we have a lot to share, so come back often!

Here you’ll find dishes that work as starters, main courses or desserts – but it’s up to you whether you want to create a whole menu from a number of dishes, or just break out a recipe and serve it on its own.

Please note that the recipes are created as part of our classic 4-course tasting menus and the quantities are calculated to serve 8-10 people. If you serve the dishes on their own, the quantities in the recipes are usually just right for 4-6 people. Of course, the number of servings you get depends somewhat on the amount of main ingredients and how generous you want to be.

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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 […]

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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 […]

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

Serves 8 as a starter or 4 as a main course Dashi 1 l    Water 2 tbsp    Bonito flakes 10×3 cm    Kombu seaweed 20 g     Pea shoots –     Fennel (leftovers) –      Fish bones from the Pike-Perch Roast the fish bones in the oven at 275° C until golden (about 15 minutes). Pour […]

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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 […]

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Cloudberry swiss roll with almond, roasted chocolate and sour cream sorbet

Serves 10  Sour cream sorbet 300 ml            Milk 120 g              Sugar 30 g                Glucose ¼                   Vanilla pod 4,4 g               Agar agar 300 ml            Gräddfil Bring all the ingredients except for the sour cream to a boil and let the mixture cool to room temperature before adding the sour cream. Freeze the mixture and churn […]

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We’re glad you like our recipes! But we hope you haven’t missed our interactive cooking experiences?

At AVEQIA we are passionate about food, friends and relationships, and all that usually happens here at AVEQIA.

We offer an interactive experience where we bring people together in an activity where they cook a 3-or 4-course menu together. The whole exercise takes place under the guidance of our experienced chefs and once the cooking is done, you will of course enjoy the delicious meal together with a number of matched wines (or exciting non-alcoholic alternatives). You can read more about this below.

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