Starter: Jerusalem artichoke mousse with sea food sallad

Serves 6

• 2 sheets of gelatin
• 300 g of Jerusalem artichoke
• 3 dl whipping cream
• 1 teaspoon of concentrated lobster stock
• 1/2 pinch cayenne pepper (fresh chili)
• 1 pinch of salt
• 1 pinch of pepper
• 300 g prawns in shell (fresh or frozen)
• 1 boiled lobster (450 g)
• 1 tablespoon sweet chili sauce
• freshly squeezed juice of 1 lime
• 1/2 teaspoon grated fresh ginger
• 50 g wakame seaweed or 1 cup coarsely chopped arugula
• (I added sauteed scallops)

Mousse:
Soak the gelatin leaves in cold water.
Peel and boil Jerusalem artichoke soft in lightly salted water, about 10 minutes. Pour off the water.
Add 1 dl of the cream, lobster stock and cayenne pepper. Season with salt and pepper. Bring to boil. Remove from heat and blend with a hand blender until smooth.
Squeeze excess water from the gelatin leaves. Stir them into the puree. Let stand about 20 minutes.
Whip the remaining cream solid and mix it gently into the puree. Divide into 6 glasses, cover and let stand in refrigerator at least 3 hours.

Sea food salad:
Peel the prawns. Peel the lobster, cut the meat into pieces. Stir together sweet chili sauce, lime juice and ginger. Keep the dressing and seafood separately and covered in the fridge.
Prepare to here.

About 30 minutes before serving: Mix shrimp, lobster meat and seaweed/arugula with the dressing. Top the mousse with sea food salad.

Main: Marinated halibut in white wine and cream sauce

Serves 4

600 gr halibut filé
1 tsp salt
1 pinch of black pepper
150 gr crayfish tails
250 gr crayfish cream cheese
2,5 dl cream
2 tbs lobster stock
Finely chopped dill
Finely sliced leek
White wine
0,5 tsp salt
1 pinch cayennepeppar
1 dl grated “västerbottenost”

Marinate the fish for a few hours in herbs and spice of your choice, e.g thyme and lemon olive oil.
Turn the oven  to 200° C. Place the fish in an oven proof dish. Add olive oil and white wine, season with little salt and pepper. Add leek. Spread the cray fish tails over the fish.
Mix cream cheese, cream, lobster stock, dill, salt and pepper. Note! Be careful with the salt. Spread the mix over the fish. Sprinkle over the cheese. Bake in the oven for about 20-25 min.

Served with cauliflower puree, baby spinach salad with crispy Italian ham and oven baked cocktail tomatoes.

Dessert: Elder flower Panna Cotta with whipped cream and strawberry

Serves 4-6

5 dl whipping cream
1 vanilla bean
3,5 sheets of gelatin
0,5 dl sugar (e.g. sukrin)
2 dl concentrated elder flower juice
Whipped cream and strawberries for garnish

Soak the gelatin leaves in cold water.
Spilt the vanilla bean and scrape of the seeds. Bring cream, sugar, vanilla bean and seeds to boil. Let it rest for 10 min.
Squeeze excess water from the gelatin leaves and mix it with the cream. Pick up the vanilla bean and add the elderberry flower juice.
Pour it into 4-6 glasses and leave it cold a few hours.
Garnish with whipped cream and strawberries and serve.