Walley

The back of walleye confit in brown butter 50 °, crispy cheek, warm green peasmetana, frothy prawnmilk, hazelnut, mushroom and seasonal vegetables.

Pan roasted lamb with cabage.

This pan roasted succulent lamb is served in a mini frying pan on a bead of cabbage topped with fresh herbs. It´s
beautifully seared, baked in the oven until pink in the middle then served on top of an oak plank.

Bacon wrapped meatloaf with sweet potato mash.

For this dish I have been working with a combination of natural light and a daylight photo lamp. The meatloaf was wrapped with bacon and pan fried. After resting wrapped in cling film it was finished in the oven. The sweet potatoes for the mash were cooked in salted water then mashed with some olive oil and mixed with chopped leeks. It was then filled into an cake ring which was then lifted for the presentation. A simple gravy was made from the broth in the oven pan and the lingonberries were stirred cold with raw sugar to make the jam.

Lambchops with mint youghurt.

Mixed sushi with accessories.

Glassnoodles with red chili, coriander and limezest.

This dish is one of the most exciting ones, very easy to create and refreshingly delicious to eat. Cook your glass noodles slightly under fully cooked. Drop some sesame oil over and mix with freshly chopped coriander. Garnish with red chili and some zested lime. Enjoy!

Wok with beef and glass noodles.

Chili con carne with green pepper, lime and creme fraiche.

This is a truly hot chili, yet so refreshing with the lime and creme fraiche. Enjoy it with an ice cold Corona and some good friends.

Fishsoup.

Baby mozzarella and plum tomatoes with basil and virgin olive oil.

This is one of my all time favorites and probably what I would bring to a desert island then eating it for years and years. It´s really easy to make, just sprinkle your baby mozzarella and plum tomatoes onto a plate and decorate it with a couple of basil leave. I then mix virgin olive oil and basil in a blender to make that green dressing. Coarsely crushed black pepper and sea salt on the top finishes the dish. Serve it with a rustic bread and you and your guest will enjoy this as a starter time after time.