Our recipes
Pink salad with sweet corn, beets, potatoes and haddock, horseradish vinaigrette
2 servings:
150g of beets
150g of potatoes
150g of sweet corn kernels
200g of haddock
1 lemon
3 soup spoon of 35% cream
1 soup spoon of cider vinegar
1 teaspoon of grated horseradish
Salt
Olive oil
Cut the haddock in cubes, mix it with beets, potatoes and sweet corn kernels and add single cream, cider vinegar and horseradish. Grate a zest of lemon and add salt.
Let the salad macerate for one hour and add the final touch with salad leafs and olive oil.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Potatoes and beetroots salad with smoked herring and red onion
4 servings:
150g of potatoes
150g of beets
200g of smoked herring
Olive oil
1 lemon
1 red onion
Salt
Red chili powder
Cut the red onion in sliced, blanch them a few seconds in salted boiling water and cool them
Season the vegetable in another plate with olive oil, salt, red chili powder and the juice of a half lemon.
Cut the herring in pieces and gather all the ingredients in a plate.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Tortillas with potatoes, sweet corn and chorizo
4 servings:
150g of potatoes
150g sweet corn kernels
4 eggs
Salt
Red chili powder
Brown the potatoes in a pan, add the corn kernels and season. With a fork, beat the eggs and add them on the other ingredients.
Let cook 30 seconds with the burner at max level and then 4 to 6 minutes in the oven at 140°C.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Beetroot cream soup with Campari, whipped cream and Avruga caviar
4 servings:
400g of beets
300g of milk
15g of Campari
100g of whipped cream
60g of Avruga caviar (from herring)
Salt, red chili powder
Let the Beets cook in Milk for 10 minutes, then blend and season.
Add whipped cream to Avruga caviar to make a nice quenelle in the Beets cream.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Roasted potatoes with parsley and smoked duck filet in cubes
4 servings:
300g of potatoes
100g of smoked duck filet
Parsley, salt, red chili powder
Roast the potatoes with oil and as soon as they become brown add a knob of butter. Turn the burner off and add the crushed parsley and the cubes of smoked duck filet.
