Bouillabaisse with duck foie gras
For 4 people 4 slices of duck foie gras 4 potatoes 1 T candied shallots 1 g saffron pistils 1 dash olive oil 1 knob of butter 12 Bouchot mussels Onions, small amount White wine, small amount 12 cockles 12 clams 12 razor shells Candied ginger Candied lemon zest Desalted dulse (seaweed) 1 l fish […]
Pan-Fried confit of chicken thigh with barley salad, cranberries and apricot purée
Ingredients for 2 servings 2 chicken thighs Vegetables 2 pak-chois Chicken reduction 20 ml chicken jus 5 g thinly sliced garlic 30 g thinly sliced shallot 20 ml sherry vinegar 20 ml red wine vinegar Mixture for chicken confit 1 clove of garlic 3 cloves 2 star anise 1 small stick of cinnamon 5 g […]
Tournedos of rabbit stuffed with prunes, aged beer jus, “Soubise” potato and onion purée
Ingredients for 4 servings Rabbit 1 large saddle of rabbit, untrimmed 1 large onion (200 g) 1 large carrot Thyme Bay leaves 4 cloves of garlic, crushed 150 g of ham fat and rind 200 ml of aged beer Fine salt Coarse salt Freshly ground black pepper 16 prunes 1 litre clear chicken broth […]
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 […]
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 […]
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 […]
Venison “a la Plancha”, with celery, passion fruit and Noilly Prat
Ingredients for 4 servings 2 topsides of venison trimmed and cut into four steaks Salt Pepper Celeriac mousse ½ celeriac, peeled and cut into cubes 500 ml milk 100 ml crème fraîche Champagne vinegar Celery 4 sticks of celery 1 litre mineral water Marinade 1 teaspoon chopped parsley 1 teaspoon crushed thyme leaves 1 […]
Crispy chicken thighs, chanterelles with Onion Cream and Västerbotten Cheese
Ingredients for 4 servings 4 chicken thighs 200 g chanterelles 200 g mixed wild mushrooms 1 shallot 2 cloves of garlic 5 thin slices of Rågbröd (black bread) 60 g of Västerbotten (or other hard cheese) 100 ml extra virgin olive oil 4 yellow onions 4 tablespoons cream 50 g of curly parsley Vinegar Olive […]
Roast pork marinated with citrus flavours, mirabelle plums with rosemary
Ingredients for 6 servings 1.5 kg top quality pork loin Seasoning 5 g coarsely ground black pepper Zest of one orange Zest of one lemon Vegetables for the marinade 80 g thinly sliced onion 80 g thinly sliced carrot 80 g thinly sliced celery 80 g peeled garlic, cut in half, green part removed 100 […]
