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Year 2012

-Fry Lemon sole served salad of spring cabbage, radish, scoops fresh cucumbers, lobster emulsion, pluck red cress.-Pan-fry plaice served with salt back celeriac, celeriac pure, pickle celeriac ruban, vinaigrette of havton and black trumpet, shallots rasp oil, pluck Brussels sprout, red cress and pluck estrogen.-Baked cod served with a jerusalem artichoke, sautéed green cabbage, white pickle pearl onion, and red pickle shallots rings, pan-fry Bøgehatte, brown mushrooms & morel consommé, pluck borage cress.-Pan-fry red snappers served with, carrots pure, pickle carrots heart, week peas, falafel rectangle, coriander yogurt spheres, mango chutney, deep-fry popedom, curry salt, pluck red cress.-Pan fry sea bass served with ratatouille, ravioli of spinach, pins, Parmesan cheeses, and slice marinated black sprout, ink mayonnaise, pluck red cress & saltwort.-Bake halibut served with fry white and purple carrots pickle red onion, heart salad, pluck mussels & creamed foamed sauce, crudity (different color) pluck French watercress.Fry mackerel, served with potato pure, Ramsløg emulsion, pickle red new onion, crudity of spring cabbage, blanch san marzano tomato, and pluck red cress, rye bread crumble.Fry lemon sole, served with Pickle rhubarb, green asparagus, pluck strand portulak & dill, whisked brown butter dots, New potato tossed with chop shallots & dill.Fresh Oyster, shrimps, mussels, crabs cloths, lobster, saffron rouille, cocktail dressing, Ramsløg emulsion, roasted garlic bread, pluck strand portulak, saltwort, red sea wet, borage cress.-Fry plaice serve with a classic brown butter capers, lemon zest, shallots dressing, confit red baby beetroots, pluck parsley, asparagus potato tossed in brown butter chop shallots and parsley.-Fry red fish served with celeriac pure, and slices oblates of salt baked celeriac, celery crudity and a chiffon of crown dill hollandaise, dill oil and pluck dill & oyster leave.-Bake pave of cod coated with a Parmesan & parsley crust, served with a white beans cassoulet, comfit baby octopus, mussels and cream foam, pluck red cress and parsley.



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