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For 20
Difficulty: Difficult
Time required: Several hours
For 20
Difficulty: Difficult
Time required: Several hours
For 6
Difficulty: Difficult
Time required: Several hours
Kaskis, which was in third place of the Turku Menu 2019 competition, prepared a starter of juniper salted whitefish. Ville Kinnunen and Joonas Kallio served the whitefish with braised fennel and butter sauce.
For 8–12
Difficulty: Difficult
Time required: Several hours
For 16
Difficulty: Difficult
Time required: Several hours
For 30
Difficulty: Difficult
Time required: Several hours
For 10–15
Difficulty: Difficult
Time required: Several hours
For 4
Difficulty: Difficult
Time required: Several days
For 6
Difficulty: Difficult
Time required: Several hours
For 4–6
Difficulty: Difficult
Time required: 2 h + 30 h for raising
For 4
Difficulty: Medium
Time required: 1 h 20 min
Chef Matias Nurminen from Restaurant Ludu gave a delicious risotto recipe for the Kolatun Juustola Waldemar goat’s cheddar.
For 2
Difficulty: Easy
Time required: 45 min
For 4
Difficulty: Medium
Time required: 1 h 30 min.
Serves 6-8
Difficulty level: Easy
Preparation time: 1h
(not including: soy, nuts)
Serves 4
Difficulty level: Difficult
Preparation time: 1h
(gluten-free, not including: soy, citrus fruit, nuts, egg)
Serves 2
Difficulty level: Difficult
Preparation time: 2h
(gluten-free, not including: soy, nuts)
Serves 2
Difficulty level: Difficult
Preparation time: 2h + 24h marination
The pike perch portion of restaurant NOOA is based on crab stock and pike perch fillet of Kalaliike S. Wallin. Pickled tomatoes according to the recipe exceed two portions but you can later use them as a trimming for some other dish.
Serves 2-4
Difficulty level: Difficult
Preparation time: 3h
Kalaliike S. Wallin’s pike perch fillet is excellent when sugar-salted. Simo Hallikainen and Sebastian Koski from restaurant NOOA crown the portion with watercress sour cream and cucumber spinach granita.
Serves 4
Preparation time: 3h + cooling
Difficulty level: Difficult
(not including: soy, citrus fruit, nuts)
Serves 4
Difficulty level: average
Preparation time: 2h + 4-6h cooling
(gluten-free, not including: soy, citrus fruit, nuts, egg)
Serves 2-4
Difficulty level: difficult
Preparation time: 2h
Chef Petri Tauriainen from restaurant Teini with long traditions prepared an easy herring tartar of the lightly salted herring fillet of Suomen Sillikonttori. It was served with a yolk gel which demands a little more time and with deep-fried pickled cucumber and steamed egg white.
Serves 4
Difficulty level: Easy
Preparation time: 30 min
(gluten-free, soy-free)
The tasty heart of DeliVerde’s lettuce also endures grilling very well. Kaskis’ Chef Erik Mansikka tells you how to make a delicious version of Caesar salad with lettuce.
Serves 6
Difficulty level: Average
Preparation time: 45min + night-long marination
(not including: soy, citrus fruit, nuts)
DeliVerde started in 1996 and it has grown from the familiar salad seller at the market square of Turku to a reliable supplier of Finnish top restaurants and a standard brand in home kitchens.
Serves 4-6
Preparation time: 30 min
Difficulty level: Easy
(lactose-free, milk-free, gluten-free, not including: soy, citrus fruit, nuts)