New Year Menu 2013

Starter: Asian sea food cocktail with Ponzu dressing

New Year 2013 starter

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


  • 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

New Year 2013 main course

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). 

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

New Year 2013 dessert

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.


  • 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


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

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

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