Norwegian cod, Dora Maar style.
Far North Jerusalem artichoke and leek heart. Crispy leek heart. Winter garden with smoked Jerusalem artichokes and apples. Vegan whipped butter. Rye chips. Emulsion of leek with Jerusalem artichoke gravy.
Turbot in puff pastry and calf’s foot braised in Geuze beer.
Brioche-crusted brown trout with American caviar, a tartlet of crisp trout skin, celery root purée, a brown butter emulsion and smoked mushroom consommé.
Salted and lightly smoked turbot with lobster, browned butter. Browned lobster claw meat with vegetables and herbs, cooked in chicken stock and flambéed in brandy. Garnishes: Danish potatoes, onions and leeks.
Crab-wrapped monkfish. Croquette of monkfish cheek, onion and crab. Yellow beet with lemon. Pickled cucumber “ocean style” and caviar. Variation of Jerusalem artichoke. Sautéed and baked langoustine. Sabayon with Swedish vinegar and browned butter, horseradish and crab roe.
2009 Sweden Silver
“The Little Mermaid” white Halibut & King Crab. Lightly salted white halibut & king crab with herbs & crisp rye bread from South Jutland. Garnishes: king crab, peas & dill oil. Skagen ham tart. Green asparagus & potato puree with truffle. Carrot with apple & browned Jerusalem artichoke. Sauce: mussel juice whisked with butter, lumpfish roe & herbs.
Sole stuffed with salmon, apple, tarragon, artichoke. Oysters with cucumber.
