Crisp fish skin with winegar powder, bananna curry chips and a cream on goat cheese and lime.
Cucumber rolls with filling sprinkled with crispy dark rye bread crumbs.
Later we moved to the dinning are for the next three amüse.: califlower cream filled eggs. Cellery steamed shrimps. Salt baked mussles with sake
First Dish was Raw mackerel fish with mushrooms, pickled mushrooms and mushroom powder. This Dish won entrê of year prize at ´årets Gerricke 2009´
Second dish was an experimental dish still undergoing an refinement process. Quite fun to 'beta test' :-P
Later we had:
The deserts followed. The first desert was an xtra dish somewhat traditional and very richly flavoured with thick creamy texture:
Cod braissed in rapeseed oil, with rapesoup, leek and cheese foam
* Experimental dish.
Later we had:
- Babycorn with fresh hasselnut and hasselnut butter.
- Scallops, pancetta, duck tungue , Horseradish cream and lightly fried radishes.
- Lemon sole (rødtunge), spinach, verbena (jernurt) and fennikle
- Chestnut icecream on chocolate cream sprinkled with chestnut.
- Desert called Red: Beetroot, rubus (brombær) and cake.
Pickled pears, fresh pear, honey ice cream with molasses.
More pictures over at the flavouristas blog.
