Butter fried scallops (4 port.)
For this luxurious and delicious appetizer you will need:
8 pieces of fresh scallops (it works with frozen ones too).
2 tablespoons butter, room temperature
Sea salt and black pepper
Fresh, chopped parsley
A finely chopped and normal sized shallot and a couple cloves of garlic
Squeeze and mix the garlic in the soft butter, add the chopped onion and parsley, salt and pepper.
Heat up a frying pan and add the butter mixture when the pan has become hot, let the butter melt completely and become warm.
fry the mussels rapidly, 1 minute per side is more than enough.
Add the scallops on a plate and scoop the butter over them, serve and enjoy immediately.
Beer marinated salmon with roasted potatoes (4 port.)
I personally think that Norwegian salmon has a distinct flavor that makes it best fit for marinating, so to this favorite you will need:
1 kg preferably fresh, Norwegian salmon
A tablespoon dried coriander
A bunch of dill
A bottle of your favorite beer, favorably it should be of the bright kind.
A couple of tablespoons of oil
1.5 cups of coarse salt
0.5 cups coarsely ground white pepper
Champagne or lime sorbet (4 port.)
3 cups of water
1 cup granulated sugar
1 egg white
4 dl of champagne or table water with lime / lemon flavour
In the ice cream machine: Note: Check how big batches the machine can handle and make several batches after each other. Boil water and sugar for about 5 minutes to a syrup. Let it cool. Squeeze the lemon. Whisk the egg whites into a firm foam. Mix the syrup with lemon juice, champagne or table water and foam from the egg whites. Start the machine and pour the mixture through the opening in the lid. The sorbet is ready when it is fixed. It takes 30-40 min.
By hand: Boil the syrup as above. Pour syrup, lemon juice and champagne or table water into 2 shallow pans. Let them stand in the freezer until the liquid has frozen into a semi-solid mass, about 1 hour. Beat egg whites until stiff. Mix it with the half-frozen mass. Freezer complete, about 2 hours. Stir a few times during the time so that the sorbet gets an even and smooth texture.