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Here you'll find a collection of recipes from our kitchen. Pop the knife from your drawers, go to the local store and pick up some great produce and we'll bring out your inner chef.

And som words from Andreas, our Executive Chef, "I've travelled the world and cooked in truly great kitchens. I've gathered inspiration, techniques, flavour combinations and great friends during my years. My best tip is to have fun. And don't forget the salt."

New POTATOES & Spanish
Sturgeon caviar

Recipe for 8 people

30 grams of sturgeon caviar per person
2 dl sour cream

New potatoes
24 new potatoes
3 tablespoons of olive oil
1 tablespoon of lemon juice
About 2 dill stalks

How to:
Vacuum pack your potatoes together with olive oil, lemon juice, salt and dill stalks. Bake at 90 degrees for about an hour.

Pickled red onions
100g sliced red onions
Equal parts of lemon juice and sugar, about 50g

How to:
Slice the onions thinly on a mandolin. Boil sugar with the lemon juice and season with salt, pour it over the onion. Let the onions stand for 30 minutes in moderate room temperature.

Rye crisp
2 slices of Danish rye bread
40g of butter
2 tablespoons of cooking oil

How to:
Remove the bread edges and mix the slices of rye bread in a food processor. Fry the mixture in butter and oil.

Serve everything on plates with the caviar, sour cream and dill.

Vietnamese wonton dumplings
& Noodle soup

Wonton Dumplings
1 package of frozen wonton dough (200 g)
200g of chicken mince
1 tablespoon of grated ginger
1 tablespoon of Sriracha sauce
1 teaspoon of sesame oil

Start out by mixing the minced chicken with ginger, Sriracha sauce and sesame oil. Take a dollop of the chicken mix and place it in the middle of a sheet of wonton dough. Dip your finger in cold water and moist the edge of the wonton sheet, then fold the sheet over the filling and press them slightly together to remove all air in the bundle. Cross the edges over each other in order to close it completely. Continue with the rest of the filling and the wonton sheets. Boil your dumplings for 5-7 minutes.

Noodle Soup
1.5 liters chicken stock
3 star anises
2 cinnamon sticks
3 whole cloves
1 lemon grass, beaten
10 cm fresh ginger, sliced ​​into thick slices
3 tablespoons of fish sauce
250g of rice noodles, preferably 3 mm wide
2 limes
200g of bean sprouts
2 spring onions, sliced
1 bush of coriander
1 bush of mint, plucked
1 bush of Thai basil, picked
2 red chillies, thinly sliced
200g of shitake mushroom
100g of enoki mushroom

Boil the chicken stock with star anise, cinnamon stick, peppercorns, lemongrass, ginger and fish sauce. Slice and fry the shiitake mushroom in some oil. Slice the enoki mushroom and put aside. Cook the noodles one minute shorter than instructions. Rinse with water and allow to drain. Strain the broth, season with the juice of 1 lime and possibly some more fish sauce.

Pop the noodles into four bowls, add the wonton dumplings, some shiitake and enoki mushrooms and bean sprouts. Pour over the hot stock and garnish with spring onions, herbs and fresh chili.