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-Pan-fried white asparagus served with rasp oil vinaigrette with, shallots, ramsløg, salturt, lemon julienne, and smoked cheeses chiffon.

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Cut the end off at 4 cm then pill them and slice them in half, and reserve in the fridge under the pilling until needed, for service pan-fried in clarified butter s+p (depend the size 2 to 3 stk whole / portion).-Pan-fried white asparagus:

-Cure scallops: Peel the mussel of the scallop and keep it for the crumble. Cure the scallops with 2 part salt, 1 part sugar, ½ part xshezuan pepper, for service cut in half, 2 scallops / portion, and heat up in oven (NOT baked, JUST heated).

-Scallops caramelized crumble: Fry of the chopped mussels on high heat, then on low in clarified butter until even golden brown and totally crisp, dry the fat of really well. Blend out fine and mix with roasted panko (half / half) and a bit of salt.

-Rasp oil vinaigrette: Take 1 part of shallots brunoise, 1 part of lemon julienne (prep blanche 4 time in cline water), ½ part of chop ramsløg, and 1 part of pluck salturt, then mix every thing as you go, with some rasp oil, s+p. (serve at room temperature).

-Smoked cheeses chiffon: Sweat 1kg of slice onion and 1kg of potato, then add 2 l of cream 38% and boiled until the potato riche cooking point then blend with 1,5 kg of smoke cheeses. Add salt + white pepper to taste and sift, diverse the mass in to the chiffon bottle and gaze, served warm.

-Radish crudity: Rinse the radish (with the top on) and thin slice on the mandolin, keep in ice cold water until needed.

-Smoked fried pork fat: Cut into ½ cm cubes and fry off on the pan until crispy, reserve in to plastic contender in the fridge, for service leave at room temperature

-Ruff rye bread tuile: Take the bake off ryebread from S&S bread from the freezer and let it out side for 30 minute before slicing it white the slicer machine number 1,5 in the longest way then trim top and bottom part off, dispose on to the wave tray with baking paper and bake at 180 degrees for 8 minute more less, cold dawn and reserve in plastic contender, for service, brake some ruff stk and dispose on the plat 3 stk/portion.

-Pluck brøndkarse: As say.


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