three course menus

Three-course menu

Shrimp, Arctic Char and Italian Meringue

This menu is wonderfully simple to prepare and, once your guests arrive, you can actually sit down and enjoy their company instead of spending the evening in the kitchen. The Italian meringue for the fruit salad takes the most time, but even that can be prepared in advance and simply added when it’s time to serve. With the avocado mousse ready and the potatoes already cooked, there’s very little left to do – just assemble the shrimp cocktail, pan-fry the Arctic char and plate everything up when the time comes. A relaxed menu that lets the cook enjoy the evening just as much as the guests.

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

Energy417 kcal
Protein37.7 g
Carbohydrates6.5 g
Fat26.1 g
Fiber4.1 g

Instructions

Blend one avocado in a food processor until completely smooth. If the avocado is a little firm, add 1 tablespoon of unwhipped cream to help achieve a smoother consistency. Add the crushed garlic, salt and honey, then blend briefly again.

Whip the cream together with the sugar until stiff, then gently fold it into the avocado mixture. Finely chop most of the chilli, reserving a few attractive rings for garnish, and fold the chopped chilli into the avocado mousse.

Dice the remaining avocado and toss it together with the peeled shrimp to make a simple salad.

Serve the shrimp and avocado salad with the avocado mousse, garnish with the reserved chilli rings and add a wedge of lemon to squeeze over just before eating.

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Tips & Inspiration

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.

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.

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

Nutrition per serving

Energy616 kcal
Protein38.8 g
Carbohydrates33.5 g
Fat35.4 g
Fiber4.2 g

Instructions

Peel and boil the potatoes until tender. Mash them with half of the butter, the cream, egg yolks and grated cheese, then whisk with an electric mixer until smooth and creamy. Roughly chop a few basil leaves and gently fold them into the purée.

Make sure the Arctic char is completely free of bones, then cut it into suitable portions and season with salt and freshly ground black pepper.

Heat a little oil in a frying pan over high heat and cook the fish skin-side down. Once the skin is crisp and golden, reduce the heat and add a knob of butter. Turn the fish and gently finish cooking on the other side, spooning the foaming butter over the fish as it cooks.

Serve the Arctic char with the creamy potato purée and a little clarified butter drizzled over the top.

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Tips & Inspiration

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.

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.

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

Energy421 kcal
Protein4.5 g
Carbohydrates95.2 g
Fat0.7 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°C (250°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°C (245°F), which makes it so stable that it keeps for a long time without baking.