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Bengt
Bengt Sjöström from restaurant Linnéa in Gothenburg gives away Swedish Gravad Salmon the New Way
Paul
Paul Cunningham from The Paul/Tivoli in Copenhagen shares his Local rabbit grilled with langoustines from Læsø
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Pekka Terävä from restaurant Olo in Helsinki teaches how to cook Langoustine and Jerusalem Artichoke salad with Jerusalem Artichoke Foam.

Karin

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Karin Fransson at Hotel Borgholm on Öland gives a starter we promise you your guest's hasn't tasted before

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Cooking with Falksalt.

Local rabbit grilled with langoustines from Læsø.

paul_rabbitFor four people:
4 gigantic fresh langoustines from the Danish island of Læsø
2 saddles of medium sized local rabbit
1tsp roasted, crushed fennel seed

Chutney:
4 green tomatoes - diced
2 green apples - diced
2 Gotland challottes – finely diced
100g sugar
1dl Lilleø apple vinegar
1tsp roasted, crushed fennel seed

Aioli:
4 new potatoes
1 fennel
2clove garlic
1tbsp Pastis
1dl olive oil mayonnaise

Salad:
1 fennel
1 bunch wild rocket leaf from Gotland
Rapseed oil from Bornholm
lemon
Falksalt – Crystal flakes

For the chutney, boil the tomatoes, apples, challottes together with the sugar, vinegar and the fennel seed. About 10 minutes until thick and well reduced.
The aioli now - braise the potato with the fennel in a touch of water and olive oil – blend smooth together with the mayonnaise. Finish the aioli with a little lemon juice, Pastis & fresh garlic. Finish the aioli with Crystal flakes.
Dress the rabbit and the langoustine with the crushed fennel seed & sea salt. Grill rare over hot coals.
Dress the finished dish with a little roasted fennel seed to enhance the aromas, finish with Crystal flakes.
product image of Falksalt smokeproduct image of Falksalt smoke

Try this with with Crystal Black or Crystal Natural
Paul

Paul started his career at a wholesale potato company at the old Spitalfields market in the east end of London. Bitten by the culinary bug and with a solid knowledge in raw materials he continued to learn and study his way up to Chef des Cuisines of Søllerød Kro 1996. After just nine months, he was awarded with his first star from Guide Michelin. On 11 April 2003 The Paul opened and only seven month later the restaurant was awarded with a star from Guide Michelin. Paul has written many cook books and by Christmas 2009 his latest will arrive "Around the World in 80 Dishes".
You may visit Paul at the Paul by clicking here.