SMOKED SALMON RECIPES OF THE ARTIC.pdf

8/11/2019 SMOKED SALMON RECIPES OF THE ARTIC.pdf

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Icelandic Arctic Char

Slow cooked Arctic Char served with pickled cucumber tarragon flavored aioli

Arctic char4 fillets Arctic char (fairly large fillets)2 Lemon zest90gr/0,2pound Sugar110gr/0,25pound SaltProgress: The char fillets are cleaned and deboned. Put the char in a tray on top ofhalf of the sugar and salt mix and spread the rest of the mix over the fillets.Refrigerate for 30min. Rinse with cold water and place on a dry towel. Cut in to 60gr.portions and place in a vacuum bag with oil and close tightly in a vacuum machine.Cook the char at 47C for 12 min. Cool rapidly in ice water.

Tarragon oil200gr/0,44lb Tarragon100gr/0,22lb Parsley30gr/0,07lb Dill400ml/13,5oz OilProgress: Work everything together on high speed in a food blender until the oil hasreached 74C. Strain and cool.

Tarragon aioli40gr/0,09lb Egg yolks (pasteurized)15gr/0,03lb Dijon mustard1. Clove. Garlic400ml/13,5oz Tarragon oil

Salt, vinegar, lemon juice, sugar.Process: Egg yolks, Dijon and garlic worked together in a food blender. Slowly addthe oil, season with salt, vinegar, lemon juice and sugar. Put in a squeeze bottle.

CucumberSlice the cucumber in a mandolin. In serves dressed with vinegar, salt, syrup anddried Icelandic seaweed SL

Red pearl onions20 Pearl onions40ml/1.3oz White wine vinegar.20gr/0,05lb Sugar5gr/0,01lb Salt40ml/1,3oz WaterProcess: Peel the onions and cut in half. Everything put in a vacuum bag and sealed.Cooked in water at 85C for 15min.

Crispy bread

The bread is cut thin cubes and toasted on a pan with oil and butter until golden andnice. Lay it on paper clothes to drain the oil of and seasoned with salt.


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In servesWatercress and Icelandic dried seaweed.

Second

Wild Caught Icelandic cod and langoustine

PAN FRIED L IGHTLY SALTED COD AND LANGOUSTINE TALE SERVED WITH

GLAZED GREENS, ICELANDIC RYE BREAD AND LANGOUSTINE SAUCE

Cod4 fillets Cod (fairly large fillets)

2 Lemon zest60gr/0,13lb Sugar120gr/0,26lb SaltMethod: Put the cod in a tray on top of half of the sugar and salt mix and spread therest of the mix over the fillets. Refrigerate for 20-30min.(appends on size). Rinse withcold water and place on a dry towel. Cut in to 60gr. Portions. Panfry in serves. Dresswith lemon and garlic oil in a tray.

LangoustineMethod: Peel the langoustines. Salt them and throats with flame both sides untilcooked. Dress with lemon juice garlic oil.

Glazed greens

Different types greens depends on the season (spring onion, big spinach, green kale)Method: Roughly cut the greens and sauted in a pot with salt, honey, apple vinegarand butter.

Langoustne sauce

3kg/ Langoustine shells and claws3 Onion


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1 Celeriac2 Carrot Garlic60gr/0,13lb Tomato pure20gr/ Fennel seeds

15gr/ Anis stars400ml. Madeira wine2l/ water2l/ Cream

Method: Bake claws and shells until light brown in a oven at 160C. Sautonions, celeriac, garlic, carrots in a pot. Add the shells and claws to the mix. Crushthe shells in the pot. Then add Madeira wine, reduce the Madeira by half. Add waterand cream to cover the shells. Bring to a boil and but on low heat for 30min. Sievethe sauce and reduce a little bit until it has good flavor. Season with lemon juice, salt,

honey, pepper, apple vinegar.

Parsnip SaladBig parsnips are peeled and cut in a special mandolin so out comes spaghetti ofparsnips. In Serves it is dressed with sugar-vinegar and salt.

Rye bread crumblesThe bread is grated down in grater. Spread over baking sheet on a tray.Seasoned with oil and salt. Baked at 125C 20min at leased.

Main

Icelandic Free-Range LambSEARED LOIN OF LAMB WITH GLAZED SUNCHOKES AND ONIONS, DRIED

GRAPES, ROASTED ALMONDS AND DI LL INFUSED OIL

Lamb LoinMethod: Debone the saddle and clean fat and tendons. (We see how the loins are toknow how we cook it just sear it of lick it is or sous vide cook it before)

After cooking the loin we let it rest on thyme, oil and garlic before serving it.

Dried Red GrapesMethod: the Grapes picked of the stems and rinse in water. But on a oven tray withpins of salt, sugar, oil and vinegar. Dry for 2-3hours on 90C.

AlmondsMethod: Almonds are toasted in an oven with salt and oil until golden brown. Letthem cool down and then roughly chop them.Dill oil1kg/2.2lb Dill600ml/20.2oz Oil


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Method: Work everything together on high speed in a food blender until the oil hasreached 74C. Strain and cool.

Sugar-vinegar1L/33.8oz Vinegar Apple or good white

1kg/2,2lb Sugar700ml/23.6oz Water25gr/0,055lb Salt10gr/0,022lb Iota gelatintexturasMethod: All put in a pot and heated up to around 80c and whisked well (hand-blender)

Jerusalem ArtichokesMethod: Peel them and put in water with lemon jus or acid.Take all the big ones and cut in to pieces around 2x2-2x3cm. All natural shapes.Spread them in to vacuum bags around 600-700gr. in a bag. Add the pickling liquid

150-200ml. in a bag. Cooked in a pot with water at 90C for 20min. or in a steamoven. Have to check it at 20min. if it needs more time.

Pickling liquid300ml/10.1oz Water80gr/0,17lb Vinegar sherry30gr0,066lb Sugar15gr/0,033lb Salt100ml/3,3oz Oil1 Lemon jusMethod: all mix in a pot and heated up to 80C

Pure of caramelized Jerusalem artichokes

3kg/6,6lb Artichokes and celeriac (80/20)21 Shallot onions, big400ml/13.5oz Cream800ml/27oz Milk

oil and butterLemon jus, sherry vinegar and saltMethod: In a Big wide pot thats hot but oil in and butter and let it caramelize then ad

the chokes and celeriac.Caramelize them until really dark (some would say burred) then ad the onions and dothe same. Then ad milk and cream and let boil until tender and good to be blended.Seasoned with lemon jus, sherry vinegar and salt.Put in a squeeze bottle and serve.

Lamb sauce demi

In servisDill tops

Dessert

ICELANDIC SKYR AND WILED BLUE BERRIES


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SKYR LEMON ICE CREAM SERVED WITH PEANNUTS-BLUE BERRY MOUSSE,

SPICY CRUMBLE, LEMON THYME M ARSMELLOWS AND WILED BLUE BERRIES

PEANNUTS-BLUE BERRY MOUSSE

700gr/ Blueberry pure1 Vanilla120gr/ Sugar15gr/ Gelatin sheets830gr. White chocolate290gr/ peanut butter(peter pan)2gr/ salt90gr/ Butter1800ml/ Lightly whipped Cream

Method: Soak the gelatin sheets in cold water. Melt together chocolate, butter andpeanut butter. Bring the pure, vanilla, salt and sugar to about 80-90C and add thegelatin to the mix. Mix the chocolate in to the pure mix and stir to get emulsion(good to use hand blender as well). Then add the whipped cream in to it the mixslowly. Then but the mix in a container and in cooler.

Skyr lemon ice cream (specially for siphon)

1kg/ Skyr2l/ Milk300ml/ Cream165gr/ Glucose150gr/ Invert sugar450gr/ Sugar100gr/ Stabilizer2 LemonMethod: Heat milk, cream, sugar, glucose, invert sugar and stabilizer up to 90C andleave to cool. When the mixture is down room temperature add the cooled Skyr .Cool raptly down and season with lemon juice. But on siphon and add 2-3gasis. Sakewell and then pour into container with liquid nitrogen.

Coco-peanuts crumble

140gr/0,3lb Brown sugar140gr/0,3lb Almond flour


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140gr/0,3lb Flour140gr/0,3lb Butter140gr/0,3lb Salted peanuts (ruffle chopped)20gr/0,044lb Coco2gr/0,004lb Salt

(*** recipe fits kitchen aid mixer perfectly)Method: Brown sugar, almond flour, flour, peanuts, salt and coco are mixed togetherin a bowl. Then add the cubes of room temperature butter one by one. Do not makedough. It should be like a crumble in the mixing bowl. Then spread on a baking trayand bake at 160C for 12-15min.

Lemon thyme infused syrup150gr/ Water50gr/ Sugar150gr/ Lemon thyme1gr/ Iota gelatinTexturas, Sosa

Method : bring water, sugar, iota to a boil and mix. Leave to cool then add the lemonthyme and cover with plastic film and let to infuse over night in a cooler. Sieve

Lemon thyme marshmallows300gr/ Sugar70gr/ Lemon thyme infused syrup105gr/ Invert sugar28gr/ Gelatin sheets70gr/ Lemon thyme infused syrup150gr/ Invert sugar- apple vinegarGreen powder coloring(eye of the chef)Method: Soak the gelatin sheets in cold water. Heat in a pot sugar, invert sugar andlemon thyme syrup until the mix gets to 110C. Add gelatin to the mix and the rest ofthe lemon thyme syrup and invert sugar. But the mix in to a mixer and whip the mixuntil it gets fluffy and cooler. And the coloring and season with the vinegar. Mix 50/50mizena and Icing sugar and dust over a baking sheet and spread the mix over thesheet. Dust as well on top of the marshmallows. Left to stand in a dry spot for24hours about. Cut in to cubes.

In servisLemon thyme leafs/tops

SMOKED SALMON RECIPES OF THE ARTIC.pdf

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