three course menus

Three-course menu

Shrimp, Arctic Char and Italian Meringue

A summery menu with shrimp cocktail and avocado mousse, butter-fried Arctic char and fruit salad with Italian meringue. Almost everything can be prepared in advance, so you can sit down with your guests. The Italian meringue for the fruit salad takes the most time, but it too can be made ahead and simply added when it's time to serve. With the avocado mousse ready and the potatoes cooked, all that's left is to assemble the shrimp cocktail, fry the char and plate up.

Shrimp Cocktail with Avocado Mousse, Chilli and a Lemon Wedge

Starter

Shrimp Cocktail with Avocado Mousse

30 min 4 servings

A true classic in all its simplicity. Shrimp and avocado are a perfect match, with a gentle kick of chilli and a fresh touch of acidity from the lemon bringing everything together. Just as delicious served as a starter as it is enjoyed as a light bite in the evening sun.

Servings
4

Ingredients

  • Fresh shrimps (unpeeled)1.8 lb
  • Avocado2 pcs
  • Chili (Mild red)1 pcs
  • Cream3.4 fl oz
  • Sugar0.5 tsp
  • Garlic clove1 pcs
  • Lemon1 pcs
  • Honey1 tsp
  • Salt
  • Pepper

Nutrition per serving

Energy418 kcal
Protein37.5 g
Carbohydrates6.3 g
Fat26.1 g
Fiber5.1 g

Instructions

Avocado mousse Blend one of the avocados in a food processor until smooth. If it is a little firm, add 1 tbsp of the cream, unwhipped. Add the crushed garlic, the honey and a pinch of salt and blend briefly again.

Whip the rest of the cream with the sugar until stiff and fold it into the avocado mixture. Finely chop the chilli, saving a few thin rings for garnish, and fold the chopped chilli into the mousse.

Shrimp salad Peel the shrimp. Dice the other avocado and mix it with the shrimp.

Serving Serve the shrimp salad with the avocado mousse and garnish with the chilli rings. Add a wedge of lemon to squeeze over.

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Tips & Inspiration

Avocado

Avocados only ripen after they have been picked. A hard avocado ripens in a few days at room temperature, and faster in a paper bag with an apple or a banana, since they give off ethylene gas. A ripe avocado gives a little when you press near the stem. The flesh darkens quickly in the air, so squeeze over lemon or lime if it is going to stand for a while.

Chilli

Chilli gives a sensation of heat when you eat it. In fact, it acts on the body's heat receptors and makes them send a false signal to the brain that it is hot. After chopping a hot chilli, be careful about touching your eyes or other sensitive parts of your body (or anyone else's), as the active substance can stay on your skin for a long time.

Butter-Fried Arctic Char with Potato Purée and Clarified Butter

Main Course

Butter-Fried Arctic Char with Potato Purée

25 min 4 servings

Arctic char is without a doubt one of our favourites among the salmon family, and it is at its best when kept simple – as here, gently fried in butter. Serve it with a creamy potato purée and a drizzle of clarified butter, and you have an elegant meal on the table in no time.

Servings
4

Ingredients

  • Arctic char fillet1.3 lb
  • Potatoes1.8 lb
  • Egg yolks4 pcs
  • Butter1.8 oz
  • Cream2 fl oz
  • Grated cheese, mature3.4 fl oz
  • Fresh basil
  • Salt
  • Pepper

Instructions

Potato purée Peel the potatoes and boil them in salted water until tender. Drain and mash them with half of the butter, the cream, the egg yolks and the grated cheese. Whisk with an electric mixer to a smooth purée. Roughly chop a few basil leaves and fold them in. Season with salt and pepper.

Arctic char Check that the char is free of bones and cut it into portions. Season with salt and pepper. Fry the fish skin-side down over a high heat in a little oil. When the skin is crisp, lower the heat, turn the fish and add a knob of the butter. Finish cooking, spooning the butter over the fish as it cooks.

Serving Melt the rest of the butter. Serve the purée and the char with the melted butter drizzled over.

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Tips & Inspiration

Taste as you go

Taste the food throughout the cooking, not just at the end. A dish that tastes flat often needs acidity, a splash of lemon or vinegar for example, rather than more salt. Salt lifts flavours, acidity freshens, sweetness rounds off and heat adds depth. Cold food also needs more salt than hot food, since flavours seem weaker when food is cold.

Potatoes

The potato comes from South America and became popular in Sweden in the 19th century, largely because it became widely known that it could be distilled into schnapps. There are more than 4,000 varieties of potato, differing in colour, shape and flavour.

Fruit Salad with Italian Meringue and Mojito Sauce

Dessert

Fruit Salad with Italian Meringue and Mojito Sauce

45 min 4 servings

The mojito needs little introduction, and here its fresh, vibrant flavours are reimagined as the perfect accompaniment to a classic fruit salad. To top it all off, a wonderfully smooth and creamy Italian meringue adds the finishing touch.

Servings
4

Ingredients

  • Kiwi2 pcs
  • Raspberries7.1 oz
  • Mango7.1 oz
  • Egg white2.1 oz
  • Sugar4.6 oz
  • Water1.7 cups

Mojito Sauce

  • Lime2 pcs
  • Fresh mint1 pot
  • Raw sugar2 fl oz
  • Water3.4 fl oz
  • Light rum1 tsp

Meringue

  • Egg white2.1 oz
  • Sugar4.6 oz
  • Water1.7 cups

Nutrition per serving

Energy414 kcal
Protein4.9 g
Carbohydrates93.1 g
Fat0.6 g
Fiber4.3 g

Instructions

Italian Meringue Whisk the egg whites with 1 teaspoon of the sugar until stiff peaks form. Combine the remaining sugar and water in a saucepan and heat until the sugar has completely dissolved. Continue boiling until the syrup reaches about 120 °C250 °F.

With the mixer running, slowly pour the hot sugar syrup into the egg whites in a thin, steady stream. Continue whisking for about 5 minutes, then leave the meringue to cool. To speed up the cooling process, you can place the bowl in an ice-water bath, stirring or whisking occasionally as it cools.

Mojito Sauce Combine the lime juice and zest, mint, raw sugar and water in a saucepan. Bring to the boil and cook for about 2 minutes. Strain the sauce, then return the liquid to the pan and continue to simmer until reduced to a thick, syrupy consistency.

Dice the kiwi and mango and mix them together. Add the raspberries afterwards to prevent them from colouring the other fruit.

Pipe the Italian meringue over the fruit salad and lightly caramelise the surface with a kitchen blowtorch until beautifully golden.

Stir the rum into the mojito sauce, then drizzle the sauce over the fruit salad and Italian meringue.

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Tips & Inspiration

Reducing

Reducing something, a sauce for example, means simmering it gently so that water boils off, the flavours become stronger and more concentrated, and the consistency thickens. It can also be a stock made from, for example, crayfish shells or vegetables that is reduced into a wonderful broth.

Meringue

Egg whites whip highest in a clean bowl without any trace of fat or yolk, and whites at room temperature reach volume more easily. Add the sugar gradually once the foam has started to firm up, and the meringue turns glossy and stable. An Italian meringue is instead whipped with a hot sugar syrup at around 118 °C245 °F, which makes it so stable that it keeps for a long time without baking.