Cured beef with sea buckthorn and champagne jelly, pumkin cream flavored with sea buckthorn and raw carrots

Savoury recipe


At 28 years old, this young chef born in Gothenburg (Sweden) is the owner of the consult company Brettmark Gastronomi. He has been working at some of the best restaurants in Sweden, latest at one star...
  1. Beef


    • Beef tenderloin - 300g
    • Sugar - 50g
    • Salt - 50g
    • Bay leaves - 3

    Rub the beef in salt and sugar mix, and let the bayleafs get in the mix. Turn the beef 2 times a day for two days, after two days you take away the rest of the sugar and salt mix, and ready to serve..

  2. Gelée de champagne et argousier


    • Frozen fruit purée 100% : Seabuckthorn - 2 tablespoons
    • Champagne - 2 tablespoons
    • Sugar - 1 teaspoon
    • Gelatine (sheet) - 2

    Réhydrater la gélatine dans l’eau pendant 5 min. mettre tous les ingrédients dans une petite casserole et faire bouillir, ajouter la gélatine, la laisser s’agglutiner dans une boîte en plastique pendant 30 min. après quoi elle pourra être coupée.

    In this step

  3. Potiron et crème d’argousier


    • Frozen fruit purée 100% : Seabuckthorn - 1,5 dl
    • Salt - 3g
    • Sugar - 4g
    • Butter - 40g
    • Water - 1 dl
    • Pumkin - 1

    Cut the pumkin in small cubes and put in a pot with the sea buckthorn puree, water, salt and sugar, boil it until its soft. Then you mix it in a blender and ad the butter.

    In this step

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