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
