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-Fried sweat bread, and cure Norwegian lobster tail, parsley consomme, lobster bisque glee, fried potato puree, pickle baby potato, pluck Sea-wet.

new a la carte 23.02.2010 (7 of 33)

-Fried sweat bread: Poached the sweat bread in a court-bouillon for few minute then take out, now peel the skin (don't poach to many at the time. need to be warm for easy peeling), portion at 40 g /stk and reserve in the fridge , a la minute for service fry in a hot pan with oil and cold-diced butter. (1 stk/portion).

-Cure Norwegian lobster tail: Take the lobster out off the shelf and clean, sprinkle sugar and s+p over it and let it be, then after few hours, vacuum pack ready to service. 1 stk / portion slice in half a la minute and dispose on the plate. 

-Parsley consomme: Start by clarifying some chicken stock with pasteurized white eggs around 3l of eggs for 5 l of chicken stock, this will be the base, Now take 6 bunch of parsley then blanche them in boiling water with sorbitol, drain, and blind them with 3 dl of 50% sugar lay, sift ready, for service mix 3 part of chicken consomme with 1 to 2 part of parsley paste, s+p to test, and a spoon of lacitine warm up to 60 degrees and foam. (serve on the plate).

-Lobster bisque glee: Make a classic dark lobster bisque, them add 10g of agar agar / liter, and bring to simmering point for 5 minute until the powder dissolve completely, then set up at 1cm tick, in to the plastic condi boxes, and let it set, when set chop dawn in small rough brunoise, ready.

-Pickle baby potato: Ready slice on the mandolin and pickle in a classic lay (made of apple vinegar + 1 spoon of E 300).

-Lemon fried potato galette: Bake potato, till ready for mash. Mash the potato, add s+p and lemon zest to test and still warm vacuum them hard (for the smallest of the cooking vacuum bag “red label” add 300 g of potato / bag around 0,7 cm tick), them put the vacuum bag on press flat, next day with the cuter no 5 portion the potato. Before service deep fried the potato in a 220 degrees oil for 2 minute until a crispy skin form. For service warm up the potato in the oven or deep-fried it again in 180 degrees oil until warm.

-Swedish Sea-wet: order home red and green sea-wet then rinse them under water to take out the extra salt and reserve in the mise en place contender under wet cloths.

-Pluck Parsley: As say.

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