|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.