Brown trout, “Bekkjarvik”-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.
Scottish monkfish “oceans 2011”. Monkfish tail in aromatic crust. Mousseline of langoustine. Fine tart with avocado and crab meat. Potato ravioli with caviar. Citrus emulsion and langoustine reduction.
Norwegian cod, scallops and prawns,”Sandefjord” style. Baked fillet of cod, with lightly smoked scallops, cod belly, green pea sphere, brandade. Norwegian ”Kabaret” with peas, prawns and onions. Beet cube with Jerusalem artichoke and black truffles. Potatoes and leek served with quail egg. Lemon sabayon with prawns.
Monkfish baked in browned butter and grilled. Creamy lobster stew timbale. Vegetable terrine and confit of quails egg. Quiche with potato cream. Fennel sauce.
Langoustine wrapped in Norwegian fjord trout, infused with lemon and tarragon. Shrimp flan with oyster and sevruga. Potato ganache in a crispy crust. Vegetable bruchetta. Coconut-citrus-curry emulsion.
Grilled turbot fillet stuffed with crayfish and fennel tartare, served with a chanterelle risotto, parmesan bell pepper and lobster mousseline. Anise-flavoured lobster sauce.
Sole stuffed with salmon, apple, tarragon, artichoke. Oysters with cucumber.
Christopher William DAVIDSEN
Born August 28 1983 A native of Stavanger, the Norwegian city famous for its Gastronomisk Institut, Christopher Davidsen has lived in Trondheim since 2015 and had very good reasons for setting up there: his engineer wife, Siri, his two daughters Hedda and Amalia, and the four establishments he is in charge of: Søstrene Karlsen (bar […]
