Skip to main content

Great chef

Creative, experimental and demanding in the kitchen — does that sound like you? Then there's no doubt that we're in the presence of great chefs!

Cooks with a special sensitivity when it comes to cooking, for whom kitchens act as laboratories where they can experiment and try new dishes and techniques. You could almost say that you're a professional chef, so we know that you're also looking for excellence and quality from your cooking utensils. We've thought of some pots and pans that are best suited to your needs and requirements. Do you want to know which are best for you? Read on!

✓ High-quality utensils
✓ You can try out new culinary techniques
✓ You'll achieve excellence from your dishes


SENSUELL is the best option for you!

The SENSUELL professional series is one of our top products and is aimed at professional cooks. To get the most out of them, please remember:

  • The surface of the pan is not non-stick so it is very easy to clean and you can put it in the dishwasher without any problems.

  • Limescale, salted water, lemon and vinegar can leave stains on the pan. To avoid this, dry the product immediately after washing.

  • To stop food from sticking, first heat the pan on a high heat and then lower the temperature to medium and enjoy!

These recipes will amaze your guests

Confit salmon with fennel and aioli

Serves 4–6 people
Time: 45 min.

Ingredients

  • 500 g SJÖRAPPORT salmon fillet, cut into cubes of 1.5 cm
  • 2 tbsp. salt + some for seasoning
  • 1 tbsp. sugar
  • 4 bay leaves
  • 4 sprigs of thyme
  • 1 tbsp. fennel seeds
  • 4 garlic cloves
  • 100 ml black olives
  • 1 tsp. coriander seeds
  • 1/2 lemon, grated zest and juice
  • 500 ml olive oil, extra virgin
  • 2 fennel bulbs
  • 12 Brussels sprouts
  • 1 bunch of radishes with leaves, rinsed
  • 4 sprigs of dill, roughly chopped
  • 4 tbsp. capers
  • 1/2 lemon, juice
  • Aioli

Method

1. Lightly crush salt, sugar, thyme, fennel seeds, garlic and lemon zest in a mortar.
2. Add capers, radishes, bay leaves and olives to the mixture. Put the salmon fillet onto an oven-proof tray and pour the mixture onto it. Carefully mix. Let it sit for 20 minutes at room temperature.
3. Preheat the oven to 120°C, with forced air function, and heat the olive oil to 40°C.
4. Pour the oil onto the salmon and turn it gently so that every piece gets covered.
5. Cook in the centre of the oven for about 10 minutes until the salmon almost falls apart when you put a fork into it. Take out the tray and let the fish rest in the oil.
6. Cut the fennel bulb very thinly.
7. Rip the leaves from the Brussels sprouts and slice the core thinly.
8. Mix the greens with capers, lemon juice and zest, salt and pepper. Put it in a beautiful bowl. Drain off the oil from the salmon and serve all together with aioli.


Roasted cauliflower with red pepper cream and sweet peppers

Serves 2–6 people
Time: 30 min.

Ingredients

  • 1 medium cauliflower
  • 3 large roasted red peppers
  • 4 dried dehydrated tomatoes
  • 1 medium cup sunflower or pumpkin seeds
  • Juice of ½ lime
  • ½ tbsp. sweet pepper flakes
  • 1 tbsp. olive oil
  • 2 garlic cloves, finely chopped

Method

For the red pepper cream:

1. Toast the seeds in a pan with a little oil and a pinch of salt.
2. Crush the roasted red peppers (without the pepper seeds), the seeds, rehydrated dried tomatoes, lime juice, peeled garlic, oil and sweet pepper until a consistent mixture is obtained.
3. Add the sweet pepper flakes on top and keep in a glass jar until ready for use.


For the roasted cauliflower:

1. Remove the outer leaves and lower stem so that you can comfortably rest the cauliflower on the chopping board.
2. Use a large knife and cut the cauliflower into slices or fillets 1.5 cm thick. Attention: You will be left with remnants that will crumble but don't throw them away. You can roast them or save them for other recipes.
3. Brush each side of the cauliflower fillets with the red pepper cream.
4. Turn on the grill to medium, add a splash of olive oil and place the brushed cauliflower wrapped in baking paper and let it cook for about six minutes.
5. When the bottom of the paper starts to toast, turn the cauliflower over so that it is done on the other side, close the baking paper again and leave for another five minutes. It should remain tender.
6. Remove and serve hot with a little red pepper cream and salad. Delicious!