Clean and rinse the flower sprouts in cold water, set aside to drain. Bring salt and water to a boil. Cook the lobsters for 7 minutes, cool down in iced water. Peel the lobster. A hot tip is to save the shells if you which to make a soup later… Place lobster meat in a […]
Peel off the first layer of the leek and rinse in cold water Place straight in to the glow and let bake for 10-15 minutes Place a cooking pan over high heat Add butter and sear cod on skin side to golden brown. Turn the fish and lower the heat to medium and let cook […]
This is a dish I made on the train, in the cafeteria, so I used the microwave. It is a great way to make really fluffy baked potatoes. A more traditional way would be to bake the potatoes in the oven at 400ºF/200ºC for 45 minutes.
Artichoke is wonderful as a snack or a starter for a big meal. Many people stress the importance of removing the prickly leaves. I say that adds a nice and dangerous aspect too the meal. Here I serve them with a nice, wild garlic mayonnaise, but artichokes are wonderful with other sauces as well: melted butter with herbs, vinaigrette and hollandaise are among the classics. I use a small pinch of baking soda in the water to retain the color of the artichoke. The wild garlic mayonnaise can also be made with a combination of garlic and chives.
This is a reversed version of the scallop tartar, with a few adjustments. When I served this on the beautiful island of Frøya, I made both, thus creating lovely contrasts in both taste and color. The scallops and the raw salmon must be sushi quality. If not, use smoked salmon.
Here I add a little bit of a rather pungent spice mixture to the sweet scallops. The result is absolutely fantastic! Make sure that your salmon and scallops are as fresh as can be. The scallops and the raw salmon must be of sushi quality. If not, use smoked salmon.