Fry some fil’e to perfection.
Fry some shredded potatoes.
Make choron sauce.
Nothing could ever go wrong the day you serve this in perfection with tomatoes…
Ta ur gulan i en bunke och blanda i 1 del creme fraishe, 2 delar majonnäs, 1 msk sardellkräm eller 2 sardeller eller 2 msk kaviar (romkräm). Svartpeppar och cayennepeppar. Mixa ihop ordentligt med en gaffel.
Fyll äggvitorna, garnera med rökta räkor och caviart och glasört.
Rök 15 minuter med spån och socker vid ca 0 grader ute.
Börja med en saltlag 1-2 fiskar som väger ca 1 kilo. Om det är en kilo fil’e så halvera mängden salt.
2 liter Vatten
4 dl Grovsalt
0,5 dl Socker
Blanda saltlagen så den löser sig.
Ställ in i kylskåp c:a 3 timmar.
Ta upp fisken ur lagen och torka av den.
Rök lax filé ca 25 minuter om kring 0 grader ute.
Älskar dessa biskvier, speciellt de som är i liten storlek.
Länk till receptet här.
Hors d’oeuvres was potato chips with caviart and smetana, smoked perch roe with smetana and sweet potato chips and finally pumpkin pizza with cheddar and serrano. Someone was drooling…
First course was Caesar salad with chicken liver and black dressing of 50 % sardelles and 50 % squid ink. Meal worms included.
Pumpkin soup with chanterelles and other mushrooms.
Pork ribs with pumpkin puré, tea marinated plums and pickled pumpkin.
Snail garden with eggs of chablis.
Sweet Blinis with buckthorn berry ”roe” and mascarpone ”smetana” with grounded vanilla.
A weekend in Riga and what would be better to spend time on than eating? Not even spas.
We went to Muusu to check the culinary scene out.
A very nice, cozy but yet modern restaurant. It was very reasonable priced at a first look and when the food arrived it was for sure! The dishes were well thought through and beautifully plated. Tasty but delicate. When comparing to restaurants with * or ** in Michelin this one definitely deserves one star both with food and service. It is a restaurant I truly recommend and would return to.
What’s up with all these burnt crusts and other burnt things to eat?! Nope, I will not jump on this one. If my stuff is burnt, I’ve messed up!
First dish was a goat cheese salad with
Main was chicken with
For dessert I went for the
Another dessert was the
Could not eat all the time so we took a tour via some of the touristy spots.
Honey cake. It was a special creation with a nice, rich flavor and not too sweet at all, but a bit crumbly.
Due to a horrible and extreme flu I was happy to be able to tourist from the hotel window. 🙂
Located at the Dorchester the iconic, art-deco interior is designed to evoke the romanticism of the Thirties. China Tang is said to offer some of the best and most authentic Cantonese food outside of China.
Me and the trench coat took a walk and was seated for lunch.
First there was a basket of assorted Dim Sum, some Har Kau (scrimp dumpling), Siu Mai (pork dumpling), Chiu Chow dumpling, vegetable dumpling and vegetable spring roll.
The tastes were clean and fresh and vegetables crispy. Cooked perfect, but as in most cases this sauce lady would have liked something else that hot-hot chili sauce to dip in. Clear that result is down to the ingredients.
Next was an tomato and egg drop soup. I love tomato soup and I love eggs. But have not tried them combined before and must say I was a bit skeptical, but it was very fresh, light and something I could do at home sometime.
Next dish was Hong Kong classic mixed meat and seafood noodle with greens and oyster sauce. Chicken and pork was amazingly tender and the taste was crisp and healthy. Noodles I would have liked less burnt.
Start with the king oyster mushroom. Slice as slim slices as possible.
Mix smoked salt, ground chipotle chili, cayenne pepper, thyme and smoked paprika powder. Rub the mushroom with the mixture and store in the fridge in an airtight container over night.
Put together the dish with blue cheese cream and some green leafs.