MINNEAPOLIS — A popular restaurant in Minneapolis is introducing new dishes for the new season.
Tulibee, a Scandinavian-influenced restaurant located inside the Hewing Hotel in the North Loop neighborhood, has meals made from ingredients that are seasonal to spring.
Chef Marque Collins joined KARE 11 Saturday with a Norwegian salmon dish with fiddlehead ferns, morels, ramps, smoked trout roe and aquavit beurre blanc.
He also shared an approachable recipe for the at-home chef.
RECIPE: Aquavit beurre blanc
- Shallots sliced - 125g
- Garlic smashed - 30g
- Butter - 75g
- Bay leaf - 1ea
- Thyme - 10g
- Dill stems - 10g
- Dill seed - 5g
- Black pepper - 5g
- White wine - 250g
- Salt - 15g
- Heavy cream - 2lb
Saute shallot and garlic in butter until translucent.
Add herbs and spices, then add white wine and reduce to au sec.
Add heavy cream and bring up to a simmer.
Pour all components into a cambro and chill overnight.
Strain the next day and season with salt.
Warm up and add a splash of aquavit.
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