Tasty toast with ocean perch patés and egg salad
For 4 people 500 g ocean perch fillets, trimmed 2 eggs 1 tsp salt 1 dl thick full cream (38% fat) 0.25 g grated lemon zest 1 T finely chopped chives Freshly ground black pepper 4 T neutral oil 1 T butter 4 hard-boiled eggs 4 T lemon mayonnaise Lettuce Cress 4 slices […]
Bacon, fresh herb and elderflower infusion
For 4 people 200 g smoked bacon 100 g shallots (with the skin) 1 l water 1 T colza oil 5 black peppercorns 300 g sorrel 100 g parsley 2 dl colza oil 50 g fresh elderflowers Dice the bacon and shallots into small cubes, and heat in a saucepan with the […]
Chard, goat’s cheese and parsley ravioli
Serves 4 White dough – 250 g flour – 150 g egg – 10 cl olive oil Green dough – 250 g flour – 150 g egg – 20 g parsley Cooking the chard – 350 g chard (white part) – 40 g butter – 35 g marrow – 100 g chopped […]
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. […]
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 […]
Duck foie gras cooked au naturel, quince jelly and iced ficoïde
For 4 people Foie gras 250 g uncooked foie gras 4 g salt 1 g pepper 1 g sugar Ficoide 100 g ficoide glaciale (ice lettuce) Quince jelly 2 quinces 50 g + 10 g sugar 250 g water 1 petal star anise Juice of 1 lemon 1 g pectin NH […]
Cave Baragnaude Roquefort tartlet, apple-cucumber jelly
Ingredients for 1 serving Shortcrust pastry 150 g flour 75 g butter 1 egg yolk 1 pinch of salt 0.5 g Espelette pepper 1 g chopped lemon thyme 48 g water Roquefort cream 150 g cream 80 g Roquefort Cave Baragnaude Pepper Fine sea salt Apple-cucumber jelly 50 g cucumber 150 g Granny Smith […]
Thin slices of raw goose liver served with poached pears, herb salad with walnut oil, and duck consommé
Ingredients for 4 servings 100 g Rougié raw goose liver Poached pears 2 Doyenné pears 120 g sugar 100 g ginger 250 ml water Duck Consommé 1 duck carcass 50 g carrot 50 g celery 50 g onion 15 g parsley stalks 1 bouquet garni Salt Pepper 200 g clarification mixture (duck meat, […]
Tartar of beef and oyster
Ingredients for 8-10 servings Tallow emulsion 2 dl melted ox suet 2 dl corn oil 2 egg yolks 1 tablespoon mustard Salt Beef 1 kg coarsely ground Swedish beef 20 Swedish Belon oysters, opened Salt Freshly ground black pepper 1 small finely chopped white onion 200 g watercress, rinsed Olive oil Blend […]
