New Year Menu 2015

Starter: Salmon Carpaccio with scampi and pine nuts

  • Sliced smoked salmon
  • Scampi
  • Lemon
  • Pine nuts
  • Rocket sallad
  • Roasted italian ham, e.g. Serrano

Roast the pine nuts golden in a dry frying pan, add little salt.
Place the salmon and scampi on the plate. Sprinkle with lemon peel, horseradish and chives (optional). Season with a little sea salt and black pepper. Top with rocket salad and ham flakes. Drizzle with olive oil and little lemon-/lime juice.

Main: Pepper steak with red wine sauce, roasted rose mary potatoes, selection of “grilled” veggies and cucumber salad.

Pepper steak
Fillet of beef
Coarsely ground black pepper

Cover and press black pepper on the beef. Let it rest for 1 hour. Fry the beef in butter for apprx. 3 min. on each side. Let it rest for 5-10 min.
Tip: At the end, lower the heat, add some more butter if needed, turn the meat every 15 sek. a few times. 

Roasted potatoes
Cut the potatoes in cloves. Put in a oven pan. Add cloves of garlic. Sprinkle with rose mary, lemon peel and olive oil. Season with salt and pepper. Bake in oven 180o until golden.

Red wine sauce
4 pers.
1 carrot
3 dl red wine
3 dl water
2 tbs soy sauce
2 tbs honey
1/2 – 3/4 tsp salt
1 – 1 1/2 tsp pepper
2 tbs butter
1 1/2 tbs cornstarch mix (dark) (alternative, use cream)
Optional: beef stock, tomato puré, balsamic vinegar, garlic… 

Peel and cut the carrots into small pieces. Boil them in the wine and water about 10 minutes. Remove the carrots. Add soy sauce and honey. Season with salt and pepper. Add the butter and whisk in cornstarch mix or cream. Cook for about 1 minute or until thickened.

Cucumber sallad
4 pers.
2 shallots
½ dl lemon juice
2 tbs honey
1 cucumber
½ dl sesame seed
crispy salad
olive oil, salt and pepper

Peel and chop the shallots finely. Mix onion, lemon juice, honey and 1 dl oil. Season to taste with salt and pepper. Peel and half the cucumber. Remove the seed and cut into fine dices. Roast the sesame seeds in a hot and dry frying pan. Mix Cucumber and sesame seed into the dressing and let it stand for approx an hour. Mix in the salad at serving. 


Dessert: Chocolate mousse, whipped cream and raspberry topped with roasted white chocolate

Serves 6-8

  • 3 egg
  • pinch of salt
  • 2½ dl cream
  • 100 gr dark chokolate (70%)
  • pinch of vanilla powder
  • optional: 1 teasp liquorice or coffe powder. I added a dash of Cointreau 

Separate the yolks from the white. Whip the whites hard with salt. Whip the crea, not too hard. Melt the chocolate. Remove from heat. Add the yolks, one by one. Stir the chocolate mix gently into the egg whites. Stir in the whipped cream. Pour into serving dishes and place them in the fridge for min. 2 hours. 
Garnish with whipped cream and raspberries, top with roasted chocolate and serve.

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