500 g Jerusalem artichoke
1 clove garlic
2 tbsp EVOO
3 sprigs thyme
1 L chicken bouillon or water
1/2 dl cream
2-3 tbsp cider vinegar
50 g chorizo
1/2 bundle chive
Peel the Jerusalem artichoke, reserve two for garnish and dice the rest. Peel the onion and garlic and dice them. Sauté the Jerusalem artichoke in a pot with olive oil, onion, garlic, and thyme for a couple minutes. Don’t let the vegetables take colour.
Add bouillon or water and let boil 10-15 minutes, or until the Jerusalem artichokes are tender. Add cream and cook a couple minutes more. Remove from heat and blend until smooth. Season to taste with salt, pepper, and vinegar.
Cut the chorizo in small dice and fry in a pan until crisp. Cut the last 2 raw Jerusalem artichokes in small dice and marinate them with EVOO, salt, pepper, vinegar, and minced chive.
Serve in soup plates in which you’ve added some of the raw Jerusalem artichoke, chorizo, and minced chive in the bottom of each soup plate.
165 ml coconut milk from the can
1 tsp red curry
1-2 tsp fish sauce
1-2 tsp sugar
75 g diced fresh pineapple
75 g diced pumpkin
350 g pre-cooked tiger shrimp, peeled (and thawed if frozen)
A bit of sauce thickener or corn starch
10 mini tart crusts
Bring the coconut milk, curry, fish sauce, and sugar to a boil. Add pineapple and pumpkin, reduce heat to low, and let the sauce thicken for ca 30 minutes.
Squeeze the shrimp hard to drain out as much surface water, remove the tails from all but 10 shrimp (these 10 will be used for garnish).
Thicken the sauce with thickener if needed, season to taste, and add shrimp.
Distribute between warm mini tart crusts; garnish with cilantro and shrimp. Serve immediately.
1 kg thin leeks
8-10 slices smoked ham
100 g butter
100 g shredded cheese
Cut the greens and roots from the leeks. Wash them thoroughly. If the leeks are very long, cut them in half.
Bring an ample amount of water to a boil in a pot, add salt and pepper, carefully lay the leeks in and cook them for 15 minutes on low heat. Remove from the pot with a slotted spoon and let them drip off. Roll them in the slices of ham.
Grease an oven-safe baking dish, place the rolls together with half of the butter (cut half of the butter into tiny pieces). Sprinkle cheese atop. Melt the rest of the butter and drizzle it over the cheese.
Bake at 220 C for 20 minutes.
Serve in the dish, straight from the oven, preferably with a glass of white wine and some bread.
400 g Jerusalem artichoke
1 clove garlic
2 sprigs thyme
1/2 L vegetable bouillon
2 dl milk
Salt and pepper
8 large scallops
Butter for frying
1 handful mixed herbs
Flake salt as needed
4 slices sourdough bread
1 bundle chervil or broad-leaf parsley
Peel the onion and finely chop it. Peel the Jerusalem artichokes and cut them into bite-sized pieces. Core the apple and cut into small pieces. Warm 1 tbsp oil in a pot and sauté the onion, pressed garlic, Jerusalem artichoke, apple, and thyme for a couple minutes. Add the bouillon, and let simmer on low heat, covered, for 30 minutes or until the Jerusalem artichokes are tender. Blend to a uniform consistency and season to taste with salt and pepper.
Melt butter in a pan and fry the scallops for a couple minutes on each side. Place on skewers.
Wash the herbs and spin them dry. Place herbs and 1 dl EVOO in a blender and blend. Toast the bread. Add the milk to the soup and blend until the soup foams. Pour the soup into glasses and serve with the scallops, drizzles of the herb oil, sticks of toasted bread and chervil, as shown in the photo.
2 dl white wine
250 g unsalted butter
Rinse the dill and chives, spin them dry, and mince them both. Peel the shallot and mince it. Bring the white wine to a boil; let the alcohol cook off. Add softened butter a bit at a time while whisking briskly. Remove from heat; continue whisking and add the dill, chives, and shallots. Season with salt and pepper.
50 g washed crab meat
1 tbsp mayonnaise
Check the crab one more time to ensure there are no shells or anything else in it. Mix up with the mayonnaise and season to taste with lemon juice, salt, and pepper.
15 g lumpsucker roe
15 g herring roe
Remove any sinew from the lumpsucker roe or have your fishmonger do it. Place the herring roe in a strainer and wash it 2-3 times. Mix the two types of roe together and season to taste with salt, pepper, and lemon juice.
100 g arugula
200 g baby spinach
250 g almonds
50 g dried apricots
1/2 bundle basil
1 dl EVOO
1/2 dl white balsamic
2 tbsp acacia honey
Salt and pepper
Rinse and trim the greens well. Gently combine the raspberries with the greens in a bowl. Toast the almonds in a bit of oil in a warm pan, remove from heat, and season with salt. Cut the apricots into long slices, cut the basil into long strips, and carefully fold all of that into the salad. Mix the dressing ingredients together and toss with the salad before serving.
Mince the garlic and fry golden in a bit of oil. Break off the bottom parts of the asparagus and add the rest to the pan with a bit of butter. Fry the asparagus for 5 minutes. Season with salt and pepper.
Chop walnuts, garlic and rosemary. Whisk with oil, vinegar, and honey. Warm just before serving.
Serve the brie with asparagus, vinaigrette, and bread.
Bruschetta: 10 slices day-old spelt bread 2 tbsp EVOO 1 cucumber 100 g peas 200 g shrimp
Sumac Dressing: 4 tbsp creme fraiche 2 tsp sumac Salt and pepper
To serve: Celery greens or broad-leaf parsley
Bruschetta: Brush the bread slices with EVOO and toast at 200 C for 5-7 minutes or until crisp. Make long strips of cucumber with a potato peeler. Blend the cucumber strips, peas, and shrimp in a bowl, and refrigerate.
Dressing: Mix the ingredients together and season to taste with salt and pepper.
To serve: Distribute the shrimp mixture between the slices of toasted bread, top with dressing, and garnish with a bit of celery green or broad-leaf parsley.
4 scallops 20 g butter 20 g oil 1 handful buckwheat 8 small carrots with top Sea sandwort for garnish
Salt the scallops for at least 10 hours. Heat up a pan, melt the butter and oil in it, and toast the buckwheat until nicely golden; it’ll pop a bit. Wash the carrots, but don’t peel them, and set aside a bit of the tops. Blanch the carrots in lightly salted water for 10 seconds, and cool them in ice water. Grill the scallops with a torch just before serving and arrange them with carrots in three versions, the small blached ones, in a “separated sauce”, and as a creme, and top with the sea sandwort.
Separated Carrot Sauce: 5 carrots Cider vinegar Salt Truffle oil
Cut the tops and bottoms off the carrots, peel them, and juice them. Season to taste with vinegar and salt, and “separate” it with a bit of truffle oil.
Carrot Creme: 5 carrots 5 eggs pinch of salt 2 tsp cider vinegar 1/2 L neutral oil 1/2 dl caper water
Cut the tops and bottoms off the carrots, and peel them. Boil them until completely tender, strain the water, and cool the carrots. Boil the eggs for 5-6 minutes. Peel the eggs, and remove the yolks. Blend the yolks with salt and vinegar, then add the oil a little bit at a time until you’ve reached a creamy consistency. Add the cold carrots and mix further until the creme is nicely orange. Flavour with caper water and a bit more vinegar and salt if needed.