Capella Johannea // 29.03.14 // Menu and recipes


Kale Chips

Halibut Ceviche

Fine de Claire Oyster

Dinner Salad with Hot Smoked Salmon

Coffee and Homemade Raw Chocolate



All recipes are adjusted for 4-5 persons.

Foto: Torunn Stebergløkken Brånå

Foto: Torunn Stebergløkken Brånå


1 packet of kale

2 tsp canola oil
1-2 tbsp nutritional yeast (Umami)
1 tsp smoked salt
1/2 tsp Himalaya salt
1 tsp chili powder
(Feel free to experiment with your own seasoning)

Tear the kale into pieces. Remove the thick stems. Put the pieces of kale in a bowl and sprinkle with canola oil and the dry ingredients. Mix well.

Distribute the pieces of kale on a baking tray covered with a baking sheet. Put in preheated oven at 80-90 C. Leave a gap in the oven door. Let stand for about an hour until the pieces of kale have become crispy chips.

Foto: Torunn Stebergløkken Brånå

Foto: Torunn Stebergløkken Brånå


500 gr of halibut fillets
4 to 5 limes
1 bundle of spring onion
5-6 radishes
5 tbs of salmon roe
1 frissé salad
A little olive oil
Salt and pepper

Start by cleaning and cutting the halibut (or other firm and oily fish) to 1 cm cubes. Add the cubes of Halibut in a bowl and squeeze lime juice over so it fully covers all the cubes. Stir occasionally. The time it takes to marinate depends on how thick the cubes are, so check by slicing a cube in half - it should be completely white when it is finished. Our halibut took about half an hour to be finished, but then our batch was quite large. When the halibut-cubes are done, rinse them quickly under cold water to cool them down and to get rid of excess lime.

While the fish marinates, wash and dry the frissé salad and arrange on a plate. Follow up with wafer thin slices of radish. Use a mandoline if you have one.  Place the fish on top and sprinkle with thin slices of spring onion and salmon roe. Top it off with olive oil, salt and pepper.

Foto: Torunn Stebergløkken Brånå

Foto: Torunn Stebergløkken Brånå


We chose to serve Fine de Claire-Oysters from Bordeaux after consulting an expert at Fiskeriet.

Reputedly it is a sleek and elegant oyster, well suited for those who think they do not like oysters. We served the oyster with a slice of organic lemon. If you have never opened oysters before, I recommend asking someone at the fish monger to show you how. Or do a search on Youtube.

Foto: Torunn Stebergløkken Brånå

Foto: Torunn Stebergløkken Brånå


A bit of frissé salad
1 red Ekeberg salad
600 gr hot smoked salmon
1 box skjørost-cheese
2 dl Puy lentils
3 shallots
1 pack of harricot verts
1 pack of kale
1 pomegranate

For the dressing :
1 cup olive oil
1 tbsp dijon mustard
1 tsp honey
1/2 lemon
A little salt and pepper

This dinner salad is incredibly easy to make as much of the components can be prepared in advance. The hot smoked salmon from Fiskeriet is the best fish I have tasted, so it needed to be in there. In this dinner salad you prepare it as a "pulled fish" along with loads of other good stuff. The salad is best served cold or barely warm. 

Start by soaking the Puy lentils in lukewarm water with a little salt - preferably overnight. Rinse the lenses well and have ice cold water over. Bring to a boil and turn down the heat when it starts to boil. Let it rest for about 15-20 minutes in the water. Meanwhile, clean the kale and divide it into smaller pieces. Mix well with a little olive oil, lemon juice, salt and pepper before steaming it for 2 minutes. Cut the beans in half and steam them for two minutes. Let the ingredients cool down. Finely chop the shallots and mix it into the lentils with beans, kale and the skjørost-cheese. Use a fork to make flakes of the fish. Prepare a layer of salad on the bottom, a layer of lentil/bean mix, a layer of the hot smoked salmon flakes and pomegranate kernels on top.

Preferably served with a simple mustard vinaigrette made y whisking together olive oil, dijon mustard, honey, lemon, salt and pepper until it thickens. Use a stick blender if you want to. 

Foto: Julie Chiku

Foto: Julie Chiku


We served a fantastic organic coffee from Supreme Roastworks, and the guests were served my own homemade raw chocolate. Chocolate is something most people appreciate, and it can be made several days in advance. 

Chocolate recipe: 
50 g cocoa mass 
25 g cocoa butter 
10 g agave syrup 
10 g yacon syrup 
1/2 tsp vanilla powder 

Start by weighing up and melt the cocoa mass and cocoa butter in a bowl over steaming water. The rule is twice as much cocoa mass as cocoa butter for a 66% chocolate. Use less cocoa and more butter for a lighter version. When the mass is melted, stir in the sugar and vanilla powder. You can use several different types of sugar. I have good experience with coconut sugar and honey too, but you get the best results with two different types. Pour the chocolate into silicone molds and leave it cold for 30 minutes or until it has set. You can now put them in a can or a jar. The chocolate melts slightly faster than "regular" chocolate, so it must be kept cold until it’s served.

Foto: Torunn Stebergløkken Brånå

Foto: Torunn Stebergløkken Brånå

TJUKKMJØLKSPANNACOTTA (sour milk pannacotta)

4 dl cream
2 dl milk
3 dl tjukkmjølk
80 g of cane sugar
2 ts vanilla
5 gelatin sheets

Start by soaking the gelatin sheets in cold water. Heat the cream and milk (but not the Tjukkmjølk-milk ) to just below boiling point. Add the sugar and vanilla and stir well. Squeeze the water out of the gelatine and stir them into the hot mixture. Let the mixture cool slightly before you whisk in the Tjukkmjølk-milk. Let the mixture cool completely before pouring it into suitable small bowls and refrigerate overnight.

It was my contact at Rørosmeieriet who suggested this recipe. I never thought it would taste so good and so fresh. It is made of three types of dairy products, but still tastes fresh and slightly lemon like - because of the Tjukkmjølk-milk. This dessert needs at least one night in the fridge to set properly (I was overjoyed when I saw that it had the absolutely perfect consistency on Saturday morning before dinner). You can prepare the dessert a day or two in advance.


The menu and recipes are provided by chef and ETE member Julie Chiku - except the pre-starter by ETE-member Mia Frogner.