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.

At the traditional department Christmas lunch Wednesday 10 dec. I made a fish dish called “Sandkullens lax” from a recipe that I got from my sister. Don’t know the original source but Google took me to “Gourmetmorsan” (in Swedish). The dish was a great success among my colleagues and I promised to post it here in English. Good luck 😀

Serve 4

600 gr salmon with out skin and bone. Cod works really well too
1 tsp salt
1 pinch of black peppar
1 jar of crayfish tails (340 gr)’
275 gr. crayfish cream cheese. Other seafood cream cheese works fine
2,5 dl cream
2 tbs lobster stock
1 dl finely chopped dill
0,5 tsp salt
1 pinch cayennepeppar
1 dl grated “västerbottenost” ( a special Swedish cheese with a characteristic taste that goes very well with seafood)
Some white wine if you like

How to:
Turn the oven  to 200°C. Place the fish in an oven proof dish. I add a little olive oil in the dish first. Add little salt and pepper. Pour off the cray fish tails and spread them over the fish.
Mix cream cheese, cream, lobster stock, dill, salt and pepper. Note! Be careful with the salt. Taste. Spread the mix over the fish. Sprinkle the cheese over. Gratin in the oven for about 20-25 min. Serve with a salad, potatoes and lemon wedge.

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