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Deer, onion and beetroots

Serves 4

700 g fallow deer fillet

1 tsp. butter

Salt and pepper

2 apples

Trim all tendons off the meat. Cook in butter in a hot pan until medium rare. Salt and pepper to taste. Let the meat rest for ten to fifteen minutes before serving.

Cut the apples in large pieces and sear on one side in the pan together with meat.

Onion purée

4 banana shallots

2 tbsp. butter

Pinch of salt

2 tbsp. water

Peel the onions and chop down. Place all ingredients in a pot and cook on low heat under lid until the onions are soft. Use a hand blender and mix into a smooth puree.

Salt to taste.

400 g cooked and peeled beetroots

2 big twigs fresh thyme

2 cloves garlic

1 tbsp. butter

1 tbsp. virgin rapeseed oil

Salt and pepper

Cut the beetroots in big chunky pieces. Peel the garlic. Combine all ingredients in a hot pan and fry while stirring for two to three minutes. Salt and pepper to taste.

Serve the meat with onion puree, apples and beetroots. Garnish with rosehips, beach mustard and sea buckthorn.

Pork with parsley sauce and fresh potatoes

Serves 4

700 g fresh pork belly

600 g fresh potatoes

2 tbsp. butter

2 tbsp. wheat flour

500 ml milk

1 pinch ground nutmeg

1 handful chopped fresh parsley

Salt and pepper

Garnish with fresh parsley and beach mustard

Slice the pork in 5 mm thick slices. Fry golden in a hot pan and add salt to taste.

Cook the potatoes in lightly salted water for 17-20 minutes or until done. Check the potatoes using a small knife.

In a pot melt the butter and add the flour. Add the milk a little at a time while stirring constantly with a whisk. Let the sauce simmer for fifteen minutes and then add nutmeg, parsley and add salt and pepper to taste. The sauce burns easily so stir as often as possible.

Mullet and fresh potatoes

Serves 4

700 g mullet fillets (keep the skin on)

2 tbsp. butter


Cook the fish on it´s skin in a hot pan in plenty of butter. Baste the fish with the butter using a spoon while cooking it. Salt to taste.

Serve the fish together with fresh potatoes, parsley root, carrots, foamy broth and garnish with flower cress, edible flowers and beach mustard.


2 sticks celeries

2-3 leaves lovage

400 ml dry white wine

3 tomatoes

1 tsp. fennel seeds

2 head of crown dill

1 lit water

1 tbsp. butter


Put all ingredients in a pot and cook for 30 minutes.

Strain off the broth and reduce to half. Salt to taste.

Add the butter and mix until the broth is nice and frothy.

400 g fresh potatoes

400 g parsley root

400 g carrots

Peel the parsley root and the carrots. Wash the potatoes. Cut the parsley root and the carrots into big pieces and cook in lightly salted water together with the potatoes.


Flower cress, edible flowers and beach mustard