Jon's Festive Menu

The days between Christmas and New years eve are for gathering your loved ones and enjoy good food and drinks. Perhaps one of your gatherings will feature these three dishes this year?

LOBSTER MOUSSE

• 500 g lobster shells
• 300 g sea trout
• 1 egg
• 2 egg whites
• 20 g salt
• 80 g ice cubes
• ½ tsp cayenne pepper
• 8 dl heavy cream

Blend everything in a food processor until it forms a thick batter. Pour into greased molds and bake in the oven at 173 degrees Celsius.

LOBSTER SAUCE

• 1 kg lobster shells
• 50 g butter
• 1 chopped onion
• 2 cloves of Chinese garlic
• 1 tbsp green curry
• ½ can chopped tomatoes
• 1 liter water
• 1 can coconut milk
• 1 tbsp brown sugar
• 2 liters heavy cream

Sear the lobster shells in butter and oil, add onion and garlic, continue frying. Add green curry, chopped tomatoes, water, coconut milk, brown sugar, and cream. Simmer for 45 minutes, strain, and reduce to the desired flavor.

OVEN-BAKED HALIBUT WITH DELICIOUS TRUFFLE BUTTER AND JUICY CARROTS

OVEN-BAKED HALIBUT:

• 800 g halibut
• 5 tbsp olive oil
• Salt
• 3 tbsp lemon juice

Mix olive oil and lemon juice.

Cut the halibut into 4 large pieces and sprinkle with salt.

Grease an ovenproof dish with oil and lemon mixture, place the fish pieces on it, and bake in the oven at 180 degrees Celsius for 8 minutes.

TRUFFLE BUTTER:

• 1/2 Chinese garlic
• 150 g butter
• 150 g room temperature butter
• 1 tbsp truffle oil
• Salt and ground pepper

Slice the garlic thinly and place 150 g butter in a saucepan with the garlic.

Sauté it over medium heat until it turns golden brown, not burnt. Set it aside and let it cool.

Take out the garlic and place it on kitchen paper.

Whip the room temperature butter with an electric mixer until it becomes a white foam.

Chop the garlic and add it to the butter, add the truffle oil.

When the butter in the pan has cooled, mix it with the truffle butter.

Season with salt and ground pepper, put it in a mold, and refrigerate until it becomes cold.

CARROTS:

• 4 large carrots
• 1 tbsp tarragon
• 2 tbsp olive oil

Place the roasted carrot at the bottom of the plate, the fish on top, and put a large cube of truffle butter on the hot fish.

Savor this flavorful combination of oven-baked halibut, luxurious truffle butter, and juicy carrots – a gastronomic delight for the palate.

BAKED APPLE MERINGUE: A SWEET FINALIE TO YOUR CULINARY DELIGHT

To culminate the incredible flavor journey, indulge in a delightful apple dessert made with local apples.

BAKED APPLE MERINGUE:

• 600 g Apple Puree
• 60 g Cornstarch
• Seeds from 2 Vanilla Pods
• 3 cl Calvados
• 360 g Egg Whites
• 200 g Sugar

Bake apples in the oven and blend the fruit pulp into a puree.

Cook the puree with cornstarch, and season it with Calvados and vanilla.

Whip the egg whites stiff with sugar.

Gently fold the puree into the whipped egg whites.

Fill buttered and sugar-dusted glasses/cups.

Bake in the oven at 200 degrees Celsius for 5-7 minutes.

Serve with a delightful blend of sweet and tangy accompaniments.

Need culinary assistance? Dial Jon directly for guidance at +47 900 34 636.