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 The Michelin star is blinking from this Swedish restaurant, Sjømagasinet in Gothenburg, where the legendary Leif Mannerstrøm still is in control, even if most of the work is done by young chefs these days.
As the best seafood place in Sweden, it was natural for the head chef, Olle Ahnberg to join the Sterling Academy. He recommends taking pieces of halibut filets, and wrapping them in Serrano ham.
This is how you do it: Spread a thin layer of Philadelphia Cheese on the ham, grind some truffles over and wrap the filets in the Serrano. Bake in the oven at 150 degrees for 12-13 minutes. If you have time, use lower temperature.
Change by using thyme, parmesan or lemon pepper mixed in the cheese. Serve with marinated beetroot or apples and olive oil. Or make "blini". If you prefer not to cook, you can go to Gothenburg to visit Sjømagasinet yourself. |
Olle Ahnberg at the Sterling Academy in Hjelmeland outside Stavanger, Norway. |
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For the first time in Bocuse d’Or history, a branded fish will play a leading role: our own Sterling White Halibut. Our halibut is no newcomer to the competition though; Marine Harvest supplied halibut to the Bocuse d’Or 2007 under the generic brand Norwegian White Halibut in co-operation with the Norwegian Export Council.
The food chain Ultra has a strong focus on their employees' knowledge. By systematically paying attention to their work environment and skills, they have solid proof that it
- We want to be best on seafood, both with good and delicate products for customers to take home, and know-how. These words come from Kenneth Lindland, categorymanager in the Meny-Ultra food chain management.