18 August 2014

Recipes of Worldchefs Congress BG Young Chefs Forum - Nestlé Professional Demo (Stavanger, July 2014)

“The use of traditional preservation methods fermentation, smoking and drying in modern Nordic Cuisine”

A. Field and Forrest dish: Porridge – Egg yolk – Asparagus – Broth ( 10 covers)

 Oatmeal porridge
150 g      Oatmeal (fine)
50 g        shallots, finely chopped
50 g        butter
200 ml    CHEF Chicken stock, 100% naturel
100 ml    apple juice
50 g        smoked leg of lamb
Sauté the shallots in butter. Add the oatmeal and cook it like risotto with chicken stock and apple juice. In service, season with brunoised smoked leg of lamb, salt and pepper.

Egg yolk
10 pce    egg´s M/L
70 g        brown butter (slowly melt standard butter until golden brown and a nutty taste)
                Sea salt to season
Grease small porcelain bowls with brown butter and season with salt. Separate eggs into yolks and white´s and place a yolk in each of the greased porcelain bowls.  Cover with clear cling film and bake in the oven at 58 C for 2 hours

Wild garlic oil
100 g      wild garlic or garlic chives
150 ml    taste neutral oil
Blend the wild garlic with 85°¢ oil at high speed for 4 minutes in a food blender.  Refrigerate overnight and strain through a cloth, to get clear garlic infused green oil.
(You can use all kinds of green herbs. To adjust the colour use spinach)

Chicken broth (fermented asparagus juice)
250 ml    CHEF Chicken fond, 100% naturel
40 ml      fermented asparagus juice
                Salt and pepper
Heat and season the chicken stock with fermented asparagus’ juice

35 g        Fermented asparagus
75           fresh green asparagus
Slice the green asparagus’ lengthwise on a mandolin and keep in ice-water to crisp up.
Cut the fermented asparagus’s in 1 cm chunks

B. Sea and Coast dish: Langoustine – Bacalau – Sea buckhorn – Dill (10 covers)

Langoustine Tatar
10 pce    raw fresh langoustine tails
10 g        sea salt
8 g           sugar
2 g           sea buckhorn powder
Deshell the langoustine meat from the shells and freeze for 6 hours.
Chop the tails with a knife and cure with the seasoning of salt, sugar, sea buckhorn 30 min before serving. 

Bacalau chips
80 g        Bacalau, soaked and drained
Boil the Bacalau in water for 25 min and strain.
Flake the Bacalau, by beating with a whisk until a “powder” and dry in the oven for about 6 hours at 80c and 0% humidity.

Dry mussel and seaweed powder
300 g      blue mussels
50 ml      apple juice
2 sheets wakame seaweed
Clean and poach the mussels in apple juice. Save the mussel fumet and set aside.
Remove the mussel meat and dry in the oven at 60c for 48 hours.
Blend the dried mussels with seaweed to a fine powder.

“Seaweed salad”  
30 g        sold seaweed from Iceland
                Mussel fumet
                Olive oil
Soak the seaweed for 30 min in cold water, rinse in cold water and dry it on paper-towel.
Reduce the mussel fumet to a glace and set a side. In service marinade the seaweed with olive oil and mussel fumet

Langoustine Foam
2 dl         CHEF Langoustine fumet
20 g        SoSa Pro espuma cold
Season the langoustine fumet with salt and pepper.
Mix the fumet with Sosa pro-espuma and pour in to a Siphon and add 2 gas chargers.

Dill oil
75 g        Dill
150 ml    taste neutral oil
Blend the dill with 85°¢ oil in a blender at high speed for 4 minutes.
Refrigerate overnight and strain through a cloth to get clear green oil.

20 g        fresh Dill

C. Mountain and Lake dish:  Artic chare – Watercress – horseradish – camomile   (10 covers)

Salted artic chare
500 g      Arctic char, fileted, skin on
8 g           dried camomile
15 g        sea salt
10 g        sugar
Remove the nerve bones from the artic char and freeze it for 4 hours.
 Grind the salt, sugar and camomile to a powder with a pestle &mortar.
 Rub the flesh side of the fish with the seasoning and wrap in clear cling film, refrigerate for 24 hours.
At service cut in in to thin slices, without skin

Watercress puree.
250 g      wild watercress
100 g      spinach
50 g        butter
400 ml    CHEF Fish bouillon, 100% naturel
0,2%       Xanthan gum
                Salt and Sugar to season
Clean the wild watercress and spinach and sauté in butter. Add fish bouillon and boil for 4 min. Strain into a bowl. Reduce the liquid to 100 ml and blend liquid with the water cress/spinach to a smooth puree. Season with salt and sugar. Thicken the puree by blending with Xanthan gum into the puree for 1 min and pass the puree through a sieve. Refrigerate until serving.

Sour crème
100 ml    organic fresh sour crème 18%
15 ml      MAGGI Fish Fond, Liquid Fond Concentrate
Season the sour crème with fish fond concentrate

Rye bread crumble
10 g        Scandinavian Rye bread
40 g        Beurre Brun (butter, slowly melted until discoloured to brown colour)
10 g        Maggi Fish bouillon powder
Crumble the rye bread in a Robocoupé blender with the brown butter. Dry the bread crumbles in the oven at 140c for about 45 min.   Spread crumbles on a paper towel, to soak the excess fat and season with fish bouillon powder. Keep in an airtight container 

Pickled onions
75 g        small pearl onions
50 ml      water
4 g           salt
50 ml      apple vinegar
2 stems lovage
Peel onions and bring to the boil with the all the remaining ingredients’. Refrigerate overnight.

50     G             fresh Horseradish  or wasabi
100   G            Löjrom  ( Salmon Roe)
Wild water Cress leaves
Regular cress
Forrest sorrel
Farmed water cress
Clean and pick the herbs.
Grate the horseradish over the dish
And fill spoon the Löjrom over the dish. 

Recipes courtesy of Nestlé Professional. 

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