Hay Smoked Arctic Char and Celery Root Purée with Wood Sorrel Ash and Pickled Pearl Onions

October 3rd, 2011 § 0 comments § permalink

Serves 12

Ingredients

For the Pickled Pearl Onions

1¼ pounds pearl onions
3 tablespoons sugar
8 cloves
1 teaspoon yellow mustard seeds
Eight ½-wide strips of lemon zest
1¼ cups white vinegar
1¼ cups water
2 teaspoons kosher salt

For the Wood Sorrel Ash

2 ounces wood sorrel

For the Celery Root Purée

1 medium celery root, peeled and cut into bite-size pieces
1 large onion, peeled and quartered
2 garlic cloves, peeled
½ cup heavy cream, plus additional as needed
¼ teaspoon freshly ground nutmeg
Salt and freshly ground black pepper to taste

For the Arctic Char

1 pound hay
2 24-ounce Arctic Char fillets
1 lemon, thinly sliced
2 dill sprigs
Hay, as needed, rinsed and thoroughly dried
Salt and freshly ground black pepper to taste

Directions

For the Pickled Pearl Onions

In a pot of boiling water, add the pearl onions and cook until tender, about 20 minutes. Drain. Once the onions are cool enough to handle, slip off the skins, slice in half then trim the roots. Transfer to a medium sized bowl. In a saucepan, bring the sugar, cloves, mustard seeds, lemon zest, vinegar, water and salt to a boil. Pour over the onions and set aside at room temperature one hour. Cover and refrigerate until chilled. Drain onions when ready to serve. Discard remaining ingredients.

For the Wood Sorrel Ash

Preheat the oven to 500°F. Arrange sorrel in a single layer on a sheet tray and bake until dried and blackened, about one hour. Cool to room temperature. In a spice grinder, purée until the texture of fine dust.

For the Celery Root Purée

Add celery root, onions and garlic to a large pot of salted, boiling water. Reduce to a simmer and cook until the celery root is tender, about 25 minutes. Drain and transfer to a blender. Add the cream and nutmeg and purée until smooth, adding additional cream as needed in a slow, steady stream to achieve a smooth consistency. Season with salt and pepper and keep warm.

For the Arctic Char

Season the char with pepper. In a large bowl, combine sugar and salt until incorporated. Pour half into a hotel pan, top with the char, skin-wide down and pour the remaining salt mixture on top. Refrigerate overnight. Remove the char from the salt mixture and rinse thoroughly under cold, running water. Arrange fish on a roasting rack or perforated hotel pan and top with lemon slices and dill. Arrange hay in a roasting pan the same size as the rack and using a torch, ignite it until smoldering. Blow out, arrange the rack above it and immediately cover with a tight fitting place. Set aside 20 minutes.

To serve

Transfer the celery root purée, pickled pearl onions and wood sorrel ash to serving bowls. Transfer the hay to a serving platter for dramatic effect when serving and top with the char, lemon slices and dill.

Icelandic Herb & Moss Salad with Buttermilk Dressing

October 3rd, 2011 § 0 comments § permalink

Serves 12

Ingredients

For the dressing

2 cups buttermilk
1 teaspoon freshly squeezed lemon juice
1 garlic clove, peeled
1 sprig dill, finely chopped
¼ cup grapeseed oil
Salt and freshly ground black pepper to taste

For serving

A variety of Icelandic flowers, herbs and moss that could include purslane, wood sorrel, dill, Icelandic moss, violets, clover, chives, lovage, parsley, angelica, and chickweed.

Directions

For the dressing

In a blender, puree the buttermilk, lemon juice, garlic and dill while adding oil in a slow, steady stream until smooth. Season with salt and pepper and refrigerate until chilled.

For the salad

Pick the leaves and blossoms from their stems and gently chop the herbs into bite-size pieces.

To serve

Toss together the herbs, flowers and moss until incorporated. Season with salt and pepper and serve with the dressing on the side.

Pine Bough Sautéed Langoustines and Crispy Shallots with Nori Salt and Shallot Mayonnaise

October 3rd, 2011 § 0 comments § permalink

Serves 12

Ingredients

For the Crispy Shallots

23 cup canola oil
10 shallots, peeled and thinly sliced into rings
2 sprigs finely chopped dill
Salt and freshly ground black pepper to taste

For the Shallot Mayonnaise

6 large eggs
2 tablespoons canola oil, plus ½ cup
1 small red onion, finely chopped
1 small leek, white portion only, finely chopped
4 shallots, finely chopped
2 tablespoons white vinegar
Salt to taste

For the Nori Salt

4 sheets nori seaweed, torn into pieces
2 tablespoons salt

For the Langoustines

Fresh pine boughs, rinsed thoroughly under cold running water
24 large shell-on langoustines
½ cup unsalted butter
Salt to taste

Directions

For the Crispy Shallots

In a heavy-bottomed pan, heat the oil until nearly smoking. Add the shallots and fry until golden brown and crispy. Carefully remove the shallots with a slotted spoon and drain on paper towels. Season with salt and pepper, toss with dill, and set aside. Shallots can be made several days ahead of time and will keep in a covered container in the refrigerator.

For the Shallot Mayonnaise

Prepare an ice bath. Bring a small pot of water to a boil and add the whole eggs, timing their cooking for exactly 4½ minutes. Quickly remove and immediately plunge into the ice bath. Once the eggs are chilled, gently peel them under running water (try not to puncture the egg white since the yolk is still soft and runny.) In a sauté pan, heat on tablespoon oil and sauté the onion, leek and shallots over high heat until the onion is translucent, about 3 minutes. Cool to room temperature then combine with the eggs in a blender. Blend on high until smooth, about a minute, then begin adding the oil in a slow, steady stream until fully incorporated, about 3 minutes. The resulting mayonnaise will be thicker than most store bought varieties. Add the vinegar and salt and blend until incorporated, adjusting as necessary. Refrigerate until ready to serve. Extra mayonnaise will keep for two days.

For the Nori Salt

In a spice blender combine the nori and salt and pulse until pulverized to a fine powder. Will keep in a covered container at room temperature for several weeks.

For the Langoustines

Using a sharp knife, score a slit on the back of each langoustine shell from head to tail being careful not to puncture the flesh below. Season the langoustines with salt. Using butcher’s twine, tie a langoustine (legs facing out) tightly to the pine bough then trim any excess twine. Repeat process with remaining langoustines. In a cast iron skillet, melt the butter until it begins to froth then sauté the bundles until the langoustines are cooked through and the pine is aromatic, about 90 seconds per side. Use tongs during this process and work carefully since any excess pine sap has a tendency to sputter. Immediately serve the langoustines on their bough, offering guests scissors to cut the twine and remove the shell.

To serve

Arrange the bundles into individual cups. Serve with crispy shallots, onion mayonnaise, and nori salt for dipping. To add an extra flourish just before serving, burn the langoustine tails just before serving so that they arrive flaming when they arrive to the table.

Note: To source the pine boughs for this recipe you will most likely need to do some foraging of your own, even if it is just from your neighbor’s yard (with permission, of course). Once harvested, trim the boughs into twelve 6-inch pieces. Each cut piece should have both a sturdy central stem as well as fragrant, fresh, needles. Thoroughly rinse the cut pine boughs under hot running water for several minutes to remove any dirt, bugs, or excess sap. This step will help prevent the sap from sputtering during the cooking process.

Note: Langoustines are small, sweet tasting, lobsters about 10-inches long native to North Atlantic waters. Also known as Dublin Bay prawns or Norway lobster (and sometimes referred to generically as scampi), they look like an orange-colored jumbo shrimp sporting crab claws. They are also hard to source. For something of similar size and taste, jumbo prawns or jumbo shrimp can both be substituted.

Skyr Mousse with Crowberry Sauce and Sweet Rye Bread Dust

October 3rd, 2011 § 0 comments § permalink

Serves 12

Ingredients

For the Skyr Mousse

1 vanilla bean pod
18 ounces plain skyr
3 ounces granulated sugar
2 ounces heavy cream
7 ounces heavy cream, whipped to soft peaks
3 sheets gelatin, soaked in warm water until pliable, excess water squeezed out

For the Crowberry Sauce

5 ounces fresh crowberries
2 ounces granulated sugar
¼ teaspoon freshly grated cinnamon
1 teaspoon freshly squeezed lemon juice

For the Sweet rye bread dust

12 thinly sliced pieces rye bread (rugbraud)

Directions

For the Skyr Mousse

Split the vanilla pod lengthwise and scrape out the seeds. Reserve the seeds for the mousse and reserve the pod for making something else such as infused vodka or sugar. In a large bowl, whisk together the skyr, sugar and vanilla seeds until incorporated. Set aside. In a small saucepan, gently heat the heavy cream over low heat. Set aside for three minutes. Add the gelatin and stir until dissolved. Combine the gelatin mixture with the skyr mixture and stir until incorporated. Gently fold in the whipped cream with a rubber spatula and distribute into 12 small bowls. Transfer to the freezer until set.

For the Crowberry Sauce

In a blender, purée the crowberries until smooth. Transfer to a saucepan and add the sugar. Over medium low heat, bring to a simmer while stirring frequently. Cook until the sugar is dissolved. Stir in the cinnamon and lemon juice then refrigerate until chilled.

For the Sweet Rye Bread Dust

Preheat the oven to 350°F. Arrange the rye bread on a sheet tray and bake until dry, about 20 minutes. In a blender, puree until the texture of fine sand.

To serve

Spoon crowberry sauce over the skyr mousse and sprinkle with rye bread dust.

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