Starter: Asian sea food cocktail with Ponzu dressing

Serves 6

• 200 g scallop
• 1 mango
• 4 radish
• 2 spring onions
• 300 g fillet of fresh salmon
• 1/2 red chili 
• 1/2 – 1 tbs fresh grated ginger
• 1 avocado
• 2 1/2 tbs Japanese soy
• (Add e.g. shrimps)

Prep: 4-5 hours before serving:
Defrost scallops. Peel mango, cut into 1 cm pieces. Slice radish and spring onion thin. Cut salmon and scallop in 1 cm pieces. Cut the chili, remove the seed , chop. Mix gently mango, salmon, scallop, radish, spring onions, chili and ginger. Put in fridge.

Ponzu dressing:

• 2 tbs fresh orange juice
• 2 tbs fresh lime juice
• 1 tbs fresh lemon juice
• 1 tbs olive oil

Mix all ingredients. Put in fridge

Garnish:

• 80 g salmon roe
• 1 tbs roasted sesame seed
• dill or cilantro 

15 min. before serving:
Cut avocado in 1 cm pieces. Mix with the sea food. Put in glass and drizzle the dressing over. Garnish with roe, roasted sesame seed and dill/cilantro

Main: Roast beef with red wine sauce, roasted roots & beets and garlic/Tabasco mushrooms

Serves 6-8

• 1 1/2 kg sirloin or tenderloin
• 2 tsp salt
• 1 tsp pepper
• 2 tbsp butter

Trim the meat. Preheat oven to 175 ° C. Wipe meat dry and rub it with salt and pepper. Place the meat in a baking dish. Insert a meat thermometer in the thickest part. Roast in the oven until the internal temperature is 54 ° C , it takes about 30 minutes. Turn the meat once. Take out and place the meat on a platter.
Just before serving, fry the meat quickly on all sides in the butter. Cut into slices . Serve with the sauce and other accessories

Red wine sauce

• 1 small leek
• 1 red onion
• 2 carrots
• 1 parsnip
• 3 tbsp butter
• (4 tbsp raw cane sugar)
• 6 dl red wine
• 4 tbsp Japanese soy sauce
• 2 tbsp of concentrated veal stock
• salt and pepper
• (2 tbsp Maizena cornstarch)

Peel and cut the onions and root vegetables in cm – sized pieces. Fry hard in 2 tablespoons of butter in a wide saucepan or sauté pan. Add the sugar and continue to fry for a minute. Pour in the wine, soy sauce and stock. Bring to boil and simmer until about half the liquid remains, about 30 minutes. Taste in-between. Strain. Season with salt and pepper. Stir in the remaining butter. Thicken, if needed with corn starch mixed with little bit of cold water (I used Creme Fraiche instead). 

Accessories:
Roasted beet root, carrot, fennel, parsnip, red onion, garlic.
Grilled red pepper and leeks
Mushroom “filled” with garlic and Tabasco

Dessert: Mocca parfait with chocolate fudge

Serves 4-6

• 4 egg yolk
• 1 dl. icing sugar
• 1 tsp. vanilla sugar/powder
• 1 tbsp. instant coffee powder
• 3 dl. whipping cream

Whisk egg yolks – icing sugar – vanilla – coffee powder until fluffy. Whip the cream until thick – fold into the egg mixture. Pour into serving bowls
Freeze for 4-5 hours. Put the parfait in the fridge approx. 30 min. before serving.

Sauce:

• 1 ½ dl. whipping cream
• 1 tbsp. sugar (coconut palm sugar)
• 100 gr. dark chocolate

Boil cream – sugar – break the chocolate – add the cream and melt over low heat

Serving:

• 1 tbsp. crushed coffee beans
• 1 tsp. flakes of sea ​​salt

Serve the parfait with warm chokladfudgesås – garnish with coffee beans / salt flakes