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
Salt
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.
Broth
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
Salt
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.
Garnish
Flower cress, edible flowers and beach mustard