Crayfish soup with clove-spiced cheese sticks and mousse of whitefish and avruga caviar

Cut all the vegetables into small cubes, fry in oil. Add the lobster shells, stir in the tomato paste and sugar, let sizzle a little. Turn on the water so it covers, put in crown dill and simmer for 30-40 minutes. Strain and reduce to 1/3 of remaining. Pour in the cream, brandy and madeira, boil 5 minutes. Season with cayenne, salt and pepper. Mix up the butter. Cut the lobster tails smaller pieces, save a few for garnish.

Mousse of whitefish
Add the gelatine to soak. Mix whitefish with cream and sour cream, salt and pepper. Melt the gelatin and mix in. Pour into small molds and let it set in the fridge.

Clove-spiced cheese sticks
Grate the cheese finely and mix with mie de pain. Place on bakmattor on a baking sheet and bake in the oven at 180 degrees until they are golden yellow. Remove and place on paper.

Mix up the soup. Add crawfish tails in the bottom of the plate. Turn the soup over. Add the cheese stick on the edge. Serve the mousse of the whitefish on the side of the avruga caviar and lobster tail. Garnish with herbs and flower petals. One can advantageously replace avruga caviarn against smoked gäddrom or roe.
The soup
1 kg crayfish shells, crushed, savings tails
2 yellow onions
½ fennel
1/3 celeriac
2 small carrots
1 tbsp tomato purée
2 tsp sugar
2 stalks dill
3cl Brandy
3cl madeira
2dl cream
50g butter
Cayenne pepper
Salt and pepper

Clove-spiced cheese sticks
100g spiced cheese
30g mie de pain

Mousse of whitefish
200g smoked whitefish, bone and skin free
1dl creme fraiche
1dl cream
1st leaves of gelatine
Salt and pepper

The recipe is from:
Gryts Varv Hotell & Konferens
610 42 Gryt
[email protected]

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