-Pan-fried plaice: Panned with rye flour and fry in soya oil and cold dices butter until golden color, fry the side with no skin first. To serve drizzle some melted brown butter on it.
-Pluck Brussels sprouts leaves: Take the Brussels sprouts then with the small Paris spoon scoop out the heart, then dispose in to a plastic contender with ice cold water, over night. Next day pluck off the nicest leaves of the Brussels sprout and reserve in the fridge until needed. A la minute mariner them with the brow butter capers and vadouvan dressing.
-Red baby beetroots olive oil garlic: Wash under cold water and drain, now dispose the beetroot on to a gastro tray lay down with foil, with thyme, rosemary, garlic, cover with olive oil, then close the foil over as a papillotte, and bake in the oven at 165 degrees for a good hours until the skin pill off easily. Then ruffle portion them at 15 to 20g /stk and vacuum them with the cooking oil, and reserve in the fridge until needed. For service warm them up gently with olive oil s+p. (3 stk / portion).
-Deep-fried onion rings: Cut some thin slices of onion rings on the slicer machine at slice 1,5. Keep them in milk over night. Next day sift them and dry them before panned in flour, egg white, and rasp, and frizz, when need deep-fry them ready. The onions need to be fry off a la minute 3 stk/ portions.
-Brown butter & vadouvan, capers: A la minute mix 2 part brown butter with 1-part chop shallots, 1 part salted capers, s+p, and then dress as show.
-Asparagus potato toasted in brow butter and chop shallots & løvstike: Wash under cold water then cook in salted boiling water until done then pill off the skin and reserve in plastic contender in the fridge until needed a al minute warm up for few minute in boiling water then drain and tossed with chop shallots & løvstick.