You will need…

• 170 g Englesviken mussels
• 100 g kale torn in pieces
• 2 tbsp chives, diced bread croutons

Toast the kale in a pan add croutons, mussels, and finally chives. Add seasoning to taste. Place in the centre of the onion and cover with foam.

Deep-fried onion flower

• 4 common onions, same size
• 4 eggs, whipped
• 5 dl all-purpose flour
• 2 tsp salt
• 1 tsp cayenne pepper
• 1 l bread crumbs, finely ground
• 2 l sunflower oil
• 150 g parmesan, grated

Directions: Preheat the oil in a large, deep pot. Peel all 4 onions to equal size with the bottom stem intact (to hold the onion together, can be trimmed).
With a knife, cut the onion from the top and nearly to the bottom until you have 6 boats, all fastened in the middle.
Blend salt, cayenne and flour, and turn the onion in the batter. Turn it in the egg mixture and finally in the bread crumbs.

Deep-fry the onion until golden and thoroughly cooked. Place on paper. Sprinkle with parmesan.

Kale foam

• 3 shallot onions, thinly sliced
• 2 cabbage leaves in thin strips
• 2 dl white wine
• 2 dl fish broth
• 100 g Engleviken mussels, finely chopped
• 1 sprig tarragon
• 1 sprig thyme
• 1 dl milk
• 1 dl whipping cream
• 2 tbsp butter

Direction: Place the butter in a pot and add shallot onions and cabbage. Sauté gently over medium heat.
Add wine and reduce the heat. Add broth, herbs, parmesan and mussels. Allow to simmer for 15 minutes. Add the remaining ingredients. After 5 minutes drain all liquid and season to taste with black pepper, salt or acidic/fatty taste enhancers. Serve foamed.