I Am Summer Season - Dinner
recipe

A vibrant dinner that takes you on a culinary journey through the forest and the essence of summer, inspired by Kozeen Shiwan. This recipe highlights the unique flavors of its ingredients, beautifully presented.
Preparation Time: 2 hours
Serving Size: 4

Ingredients:

- Spruce tips
- Butterfly fish (smoked or grilled)
- Miso-marinated beef
- Buttermilk
- Fresh herbs (such as mustard)
- Pike cheeks
- Garden cress
- Smoked vendace
- Egg yolk
- Sorrel
- Peas
- Blueberries
- Cucumber
- Raw grapes
- Blackcurrant bushes
- Lettuce
- Rhubarb
- Chicken hearts
- Raspberries
- Radishes
- Brussels sprouts
- Scallops
- Chicken wings
- Flower petals
- Roasted yeast
- King potatoes
- Roe
- Black lime
- Lemon
- Lime basil
- Strawberries
- Anise hyssop
- Dill

Instructions:

1. Prepare the butterfly fish by lightly grilling it and seasoning with spruce tips.
2. Make the miso-marinated beef and serve it with a buttermilk sauce enhanced with fresh mustard herbs.
3. Cook the pike cheeks and garnish with garden cress.
4. Smoke the vendace and serve it with egg yolk and sorrel.
5. Create a salad with peas and blueberries, adding cucumbers and raw grapes.
6. Prepare a rhubarb salad with chicken hearts and raspberries.
7. Serve Brussels sprouts alongside scallops and chicken wings.
8. Roast yeast with king potatoes and serve with roe, black lime, and lemon.
9. Finish the dishes with lime basil, strawberries, anise hyssop, and dill.
Nutritional Information (per serving):
Energy: 500 kcal
Protein: 25 g
Carbohydrates: 40 g
Fat: 30 g
Fiber: 5 g
Sugar: 10 g

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