AVEQIA’s summer menu 2019
It is finally time to launch this year’s summer menu! As the summer vegetables in season vary a great deal between June and August, we have decided to adjust the menu slightly over time so that we are able to make use of the vegetables that are at their absolute best throughout the season. The beginning of summer offers wonderful new potatoes, asparagus, nettles and rhubarb, but as we reach the end of summer they will be replaced by other seasonal vegetables such as beans, cabbage and onions. The chefs are eager to present the first version of this year’s summer menu and they invite you to experience four wonderfully fresh and green dishes.
Cured salmon with horseradish, radishes, aromatic crisp bread and brown butter
Cured salmon does not necessarily require days to prepare. The chefs will show you how to make a quickly cured salmon with fresh tones of dill and green juniper berries. The fish is served with a horseradish cream seasoned with grilled salmon and smoky dill oil. We cook Swedish new potatoes to perfection and make a crisp bread with caraway and fennel seed. A smooth brown butter foam is cutting through the spices, and different textures of radishes are adding a crispy freshness to the dish.
White asparagus with crispy egg, buttered asparagus broth and pistachios
The middle course is all about the white asparagus. We cook it sous-vide with miso and lemon grass that add an aromatic fullness with hints of Asia. The broth from the asparagus is blended into a fresh sauce with white wine and butter. A crispy deep-fried egg adds a rich creaminess and is complemented by crunchy roasted pistachios.
Stuffed spring chicken with Swedish dumplings, wild garlic and turnip
A spring chicken is a young bird, small enough to make an excellent main course for two people. We stuff them with minced chicken, wild garlic and cream and cook them gently in the oven before glazing them over a charcoal barbecue. To accompany the spring chicken we make Swedish dumplings stuffed with a local sheep cheese, butter-cooked fresh green cabbage and nettles. The plate is decorated with spruce-pickled turnips that add a fresh acidity.
Baked rhubarb with puff pastry, vanilla custard, chamomile and chocolate crunch
Rhubarb is a classic Swedish summer dessert. Its fresh tangy flavours are a great match with creamy flavours and smooth textures. We cook the rhubarb gently with maple syrup and shiso juice until it is just perfectly soft. It is served with a flowery chamomile siphon foam, a creamy vanilla custard and a cool sour cream ice cream. These soft textures are combined For garnish we add thinly sliced raw rhubarb that add a more pronounced acidity.
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