Summer Menu for 4

The former resident chef at the Royal Norwegian Embassy in London, Sebastian Myhre, presents three of his favourite summer dishes...


Asparagus with Grilled Scallops and Basil Aïoli

16 whole asparagus
4 scallops
2 egg yolks
1-2 cloves garlic
1 tsp dijon mustard
2 dl light olive oil
1 dl neutral oil (e.g. rape or sunflower)
Fistful of basil leaves
1 lemon
Salt and pepper
Butter or oil

Peel the asparagus half-way up the stalks and break off the bottom 2-3 cm. Boil in salted water for about 1 minute, which will leave the asparagus crunchy. Drain and put into a little melted butter and a pinch of salt, then wrap in a tea towel or kitchen paper.

Mix the egg yolks, garlic, basil and mustard in a food processor while adding the oil little by little. Or whisk by hand and add finely chopped garlic and basil leaves. Add lemon juice, salt and pepper to taste. Add a little water if the consistency is too thick.

Clean the scallops, you may choose to use just the white muscle, but remove the little ‘lump’ which is sometimes attached to the muscle. Sauter in oil until golden, about 1½ minute, then turn over and add a lump of butter. The pan must be hot but not too hot or the butter will burn! Fry the other side for 1½ minute. Add salt, preferably sea-salt, and baste with the nutty brown butter. Split the scallops horizontally.

To serve: Place 4 asparagus on each plate, place the scallop on top. Place a scoop of the aïoli (at room temperature) over the asparagus and scallops and sprinkle some around for effect.

Norwegian Fjord Trout with Summer Vegetables and Beurre Blanc with Chives

4 fillets of trout (about 150 g per person)
4 large fistfuls spinach
12 spring carrots
4 cherry tomatoes
Butter/oil for frying
Salt and pepper

1 shallot
2 dl white wine
1 dl single cream
300 g unsalted butter

Fry the trout in oil and butter over medium heat, skin-side down, until slightly brown, turn over and continue cooking for a few more minutes. Salt both sides during frying.

Clean and trim the spinach. Melt two large spoonsful butter in a pan, add some water, the spinach and a little salt and steam for a few minutes. Drain on a kitchen towel.

Scrub the carrots, boil in lightly salted water for 1-2 minutes only, put into a little melted butter and salt (as for the asparagus).

Bake the cherry tomatoes with oil, salt and pepper in a small tin in a medium hot oven until soft but with their skins intact.

For the beurre blanc with chives, fry the chopped shallot, add the wine and simmer until most of the wine has evaporated. Then add the cream, simmer until it begins to thicken. Gradually whisk in cubes of cold butter, making sure it does not boil or the sauce will separate. Add salt to taste and plenty of chopped chives.

To serve, place carrots in the middle of each plate, put a serving of spinach on top, lifting it up with your fingers into an airy peak. Carefully top with a baked cherry tomato and drizzle with beurre blanc. You may finish it off with some roe and a sprig of chervil.

Rhubarb and Strawberry Soup with Vanilla Ice Cream

1 litre water
450 g rhubarb + 100 g to garnish
120 g strawberries + 10 berries to garnish
270 g sugar
1 vanilla pod
2-3 sticks cinnamon

Put the rhubarb and strawberries into a large saucepan with the water, bring gently to a boil and simmer until the rhubarb and strawberries have yielded their flavour and colour. Add more sugar, if needed, and skim off any froth from the surface to keep the soup as clear as possible. Drain the soup through a sieve and keep warm.
Peel and cut up the rhubarb for garnish, add to the soup and leave to steep for a few minutes. Chill well before serving.

To dish up: Place the rhubarb garnish and some quartered strawberries in a semi-deep soup plate. Pour the soup carefully into the plate, add a scoop of vanilla ice cream and a sprig of fresh mint on top.

Any good quality dairy icecream will do, but why not make your own?

Home-made Vanilla Ice Cream

2 dl single cream
8 dl full-cream milk
200 sugar
1 large vanilla pod (or 2 small)
8 egg yolks
15% glucose ( – optional, to keep smooth during freezing)

Bring the cream, milk and vanilla to the boil. Put the egg yolks in a whisking bowl and add the warm milk-cream mixture slowly while whipping vigorously. After adding about half the amount, return the mixture to the saucepan and reheat while stirring thoroughly until steam becomes visible. The hotter the mixture, the smoother the ice cream – but be careful, the mixture must not boil or it will curdle!!  Cool and freeze in an ice cream maker or in the freezer.

Vel bekomme!

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Asparagus with Grilled Scallops and Basil Aïoli

Norwegian Fjord Trout with Summer Vegetables and Beurre Blanc with Chives

Rhubarb and Strawberry Soup with Vanilla Ice Cream

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