Winter menu 2019
A new year starts with a new menu!
After a Christmas full of traditional food for the past month, we are enjoying some new fresh flavours in this year’s first menu. Dispite the cold weather we have some great produce that are the very best right now, and the chefs at AVEQIA have put together four courses with exciting combinations of winter vegetables, fresh fish and and seasonings like bottarga, grilled butter and fermented garlic. Bon appétit!
Arctic char with grilled butter, miso mayonnaise, cauliflower and marinated cucumber
This year’s winter menu starts off with lightly baked char athat is basted with charcoal grilled butter. The fish is served with a creamy mio mayonnaise that brings a sweet nuttyness to the dish and with cauliflower as a smooth cream and as tangy pickles. The dish is topped with crispy marinated cucumber, freeze-dried soy sauce and fresh trout roe.
Variation of celeriac with beurre noisette, winter truffle and hazelnuts
The second course is putting the celeriac in the spotlight. We are baking it whole in a salt crust and serving it three ways: as soft pieces, as a smooth cream and as a hearty broth. The celeriac is paried with a buttery truffle sauce and garnished with grilled shiitake mushrooms as well as crispy apple. The dish is topped with crunchy roasted hazelnuts and freshly grated winter truffle.
Skrei baked with seaweed, deep-fried mussels, smoked kale and mussel foam
Skrei is the name of the cod from January to April during the breeding season in the ice cold waters outside the northern Norwegian coast. That is when the cod is considered to be the most delicious. After being gently cooked in generous amounts of butter, we serve the skrei with a foamy mussel sauce, crispy fried mussels, smoked kale and glazed parsley roots. A roasted potato cream is served à part, and we finish with Italian bottarga – salted and dried caviar that brings a rich umami tone to the dish.
Swiss roll with cloudberries, almond, roasted white chocolate and sourcream sorbet
This year’s first menu is rounded off with a dessert honoring the Swedish gold – cloudberries. We are serving them as a buttercream filling in a Swiss roll, marinated with the Swedish liquor Punch, and as a smooth curd together with seabuckthorn. Th cloudberries are accompanied with a buttery almond crunch and a cream of roasted white chocolate that gives the dessert a rich tone of caramel. For a fresh finish we add a sorbet of sourcream and vanilla. Beautiful colours and deep flavours…