Rosemary fried quail, sea buckthorn braised and grilled fennel, deepfried black cabbage served with a sherry and sea buckthorn vierge

Savoury recipe
Andreas BRETTMARK

Andreas BRETTMARK

Chef
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. Quail

    Ingredients

    • rosemary - 10g
    • Butter - 30g
    • Quail - 1/2

    Fry the quail with a lot of butter and rosemary, based it for a nice color and flavor.

  2. Braised and grilled fennel

    Ingredients

    • Frozen fruit purée 100% : Seabuckthorn - 3 tablespoons
    • Fennel - 1
    • Salt - 2g
    • Sugar - 2 tablespoons
    • Sherry vinegar - 2g

    Cut the fennel in half, put it in a vaccum bag and put all the ingredients in the bag as well, seal it in

    In this step

  3. Sherry and Sea buckthorn vierge

    Ingredients

    • Frozen fruit purée 100% : Seabuckthorn - 3 tablespoons
    • Salt - 2g
    • Sugar - 2 tablespoons
    • Sherry vinegar - 2g
    • Oil
    • Coldpressed oil - 1 tablespoons
    • Deepfried black cabbage: Leaf of cabbage - 3

    Take the jus from the fennel braised and reduce to a nice sauce texture and split it with oil.

    In this step

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