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Watch chef Jimmi Eriksson prepare appetizers for the Nobel dinner.
Photo: Andreas Zernell/SVT
Appetizer:
Algae-baked pikeperch and tomato filled with dug pikeperch, parsley emulsion, kohlrabi, bread spices and dill pearls and flower crisps.
- Here we take care of everything on the zander to really maximize the raw material, says chef Jimmi Eriksson.
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Watch the chef prepare the main course for this year's Nobel party.
Photo: Andreas Zernell/SVT
The hot dish:
Swedish venison minced with morel and sage, beetroot with cold-pressed rapeseed oil and mustard seed, artichoke and thyme emulsion and potato terrine and venison cloud with star anise.
- Deer is a fairly lean meat that requires a little fattening.
That's why we've made a creamy potato and artichoke terrine.
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Watch pastry chef Annie Hesselstad prepare dessert for the Nobel dinner.
Photo: Andreas Zernell/SVT
Dessert:
Baked cheesecake and plum compote flavored with star anise, plum cream, mirabelle meringue, oat crisps and mirabelle sorbet flavored with ginger.