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Jaakko Impiö - Four

Chef Jaakko Impiö four course menu at home

Chef Jaakko Impiö four course menu at home

White Guide Global Masters Level
Michelin Star

Chef Jaakko Impiö has designed this special bistro style four course dining experience at home, making your dinner a true success. The menu starts with nut biscuits and pumpkin pistou. The next course is delicious mushroom ravioli with mushroom consommé. Third, the menu serves whitefish, Jerusalem artichoke-spelt risotto and sauce Normande. The dinner is finalized with mouth watering lemon tartalet and meringue. The entire menu is prepared for you to finalise and plate at the convenience of your own home kitchen. Available from Tuesday to Saturday with a very limited amount per day.

1. Nut biscuits and pumpkin pistou.

2. Mushroom ravioli with mushroom consommé.

3. Whitefish, Jerusalem artichoke-spelt risotto and sauce Normande.

4. Lemon tartalet and meringue.

Snapshots

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Instructions

Nut biscuits and pumpkin pistou

  1. Spoon the pumpkin pistou on a plate and garnish with sage strips.
  2. Arrange the nut biscuits around the pistou.
  3. Enjoy!

Tip: Try the pumpkin pistou in pasta sauce and risotto or even with fish as a side dish!

Mushroom ravioli with mushroom consommé

  1. Bring the mushroom consommé to a boil in a saucepan.
  2. Cook the ravioli in the consommé for about 1 min.
  3. Add the olive oil to the bottom of a deep bowl. Pour the broth and ravioli into the bowl.
  4. Garnish the portion with thyme leaves.
  5. Enjoy!

Whitefish, Jerusalem artichoke-spelt risotto and sauce Normande

  1. Add the spelt risotto and artichoke puree to a saucepan and heat it slowly, stirring occasionally.
  2. Add the sauce to a saucepan and heat it slowly, stirring occasionally.
  3. Heat the whitefish in a 160 degree oven for about 3 minutes.
  4. Spoon the spelt-artichoke risotto onto a plate and place the whitefish next to it.
  5. Garnish the portion with herbs and finish it with the sauce.
  6. Enjoy!

Lemon meringue tartlet

  1. Pipe the lemon paste into the tartlet and spread it evenly with a knife or a spatula.
  2. Pipe the meringue onto the surface of the tartlet to the desired shape.
  3. If desired, you can “burn” the surface of the meringue with a blow torch.
  4. Enjoy!

Wine recommendations

A.Christmann Riesling 2019
A.Christmann Riesling 2019
Buy now
Château Carsin Cadillac 2011
Château Carsin Cadillac 2011
Buy now

Jaakko Impiö

New
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Total price
45 €

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Free delivery included!

Each experience includes free delivery on your chosen date between 15:00-19:00.

The courier will contact you the same day for more information on the specific delivery time.

We deliver to Helsinki-Espoo-Vantaa-Kauniainen

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Have fun finalizing the dishes and enjoy!

Have fun finalizing the dishes following the detailed instructions. Remember, creativity is always allowed when in the kitchen. Enjoy!

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