Cucumber marinated in seaweed and caviar
For 4 people 100 g fresh rinsed seaweed 300 g water 1 peeled cucumber Skin of a cucumber 1 dl ättika (Swedish white vinegar) 2 dl sugar 2 dl water 3 c. T dried seaweed flakes 4 oysters 50 g caviar 6 g plant-based gelling agent in powder form 4 small salicornia shoots […]
Jerusalem artichoke chips with aniseed
4 Jerusalem artichokes, washed and peeled 1 l neutral oil for frying 1 T maltodextrin 1 tsp toasted fennel seeds 1 tsp toasted ground aniseed Salt Pepper Grate the Jerusalem artichokes into thin strips using a mandolin. Heat the oil to 145°C, and fry the artichoke strips in it until golden. […]
Partridge breast, ragout of ceps, pears cooked with lingonberries, partridge sauce
Ingredients for 8 servings 8 prepared partridges 1 tablespoon chopped thyme 1 tablespoon salt Freshly ground pepper 2 tablespoons butter Ragout of ceps 700 g ceps or other wild mushrooms 2 onions 3 tablespoons sunflower oil 2 cloves of garlic 2 tablespoons butter Salt Pepper 2 tablespoons chopped parsley Pears cooked with lingonberries 100 g […]
Poached crab and grilled cod with chilled root parsley juice
Ingredients for 4 servings 2 crabs 1 carrot 1 small fennel bulb 2 sprigs of dill 1 teaspoon fennel seeds 1 kg root parsley 100 g cod 1 teaspoon salt 1 teaspoon sugar 1 small root parsley 1 small yellow beetroot 1 small carrot Remove the crab legs (and the claws). Cook them thoroughly […]
A simple but delicious way to serve free-range Icelandic lamb tenderloin
Ingredients for 4 servings 4 lamb tenderloins with the fat (150 g each) 2-3 thinly sliced cloves of garlic 2-3 tablespoons finely chopped parsley Dash of olive oil Salt Pepper Stock/sauce 2 tablespoons colza oil 1 kg lamb bones ½ onion ½ clove of garlic 1 carrot ½ stick of celery 1 tablespoon tomato concentrate […]
Pan fried langoustines with orange, cauliflower purée and Aquitaine caviar
Ingredients for 4 servings 12 langoustines (3 or 4 to the kilo) Sauce Aromatic garnish (carrot, onion, celery) Olive oil 250 ml white wine 30 g butter Cauliflower purée 1 cauliflower 1/2 onion 250 ml full fat milk 250 ml cream Salt Freshly ground pepper Decoration 2 florets of broccoli 2 florets of […]
Alaskan Red King Crab, riviera of mango and red Onion
Ingredients for 4 servings 4 Alaskan red king crab claws (weighing 180 g each) cooked in court bouillon Extra virgin olive oil Mango coulis ¼ of a ripe mango Dash of olive oil 2 oranges Riviera 1 mango cut into strips ¾ of a ripe mango 1 red onion 1 tablespoon chopped chives 1 passion […]
Sandefjord scallops
Ingredients for 4 servings Prawn foam 200 ml prawn stock 1 kg fresh prawns 100 ml neutral oil 1 carrot ½ stick of celery 2 onions 1 clove of garlic 1 fennel bulb 100 g canned tomatoes 1 teaspoon fennel seeds 1 teaspoon coriander seeds 200 ml cream 1 lemon Pea purée 200 g frozen […]
Duck breast with Vestfold Squash Purée
Ingredients for 4 servings 2 trimmed duck breasts weighing 500 g each 1 teaspoon crushed black pepper Fine sea salt Pepper Squash 200 g Hokkaido squash 500 ml water The zest of a quarter of an orange 50 ml orange juice 50 g butter Salt Sauce 1 thinly sliced shallot 200 ml Valpolicella red wine […]
