HERE`S A BIT OFF NEW DISHES AND A BIT OF HOME EXPERIMENTS.
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POACHED COD, KALEPURE AND ROASTED, SMOKED DANISH CHEESE AND VINAGRETTE MADE FROM SAUSAGE FROM SOUTHERN JUTLAND. |
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| WHITE CHOCOLATE CREAM AND CRUMBLE, LICORICE GEL, CHERRY SORBET AND RICECRACKERS WITH ANIS. |
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| POACHED EGG 63,5, AIRY POTATOPURÈ, CRISPY POTATO, SOUR SAGO, RAW MUSHROOMS AND HERP OIL |
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| A little project: Fermentet, blitzed leek top`s. It`s saltet with 2%, and is developing nice (though very fermented smelling) liquid. The idea came from a youtube clip from "in the wulf" restaurant, where it is used in a vinagrette for a leek dish. It still needs about 3 weeks before its there. |
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| Fun evening with friends, Octopus, cod roe, squid and "smelt"( little whole fish) We confit the squid asian style, and poached the octopus in its own juices till tender. |
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| End result the easy way: We just mixed 50/50 self raising flour and cornstarch and tossed the poached roe and smelt in it and deep fried it. |
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| Another experiment in fermented stuff. I learned that miso, and søl (icelandic seaweed) are filled with umami. So why not marinated a nice piece of beef in in. I left it overnight in miso, søl, garlic and oil, and i must say the result where ,almost to umami packed. Packed with flavor, you did not nee to much of it, but if you like extremely rich meaty umami flavors, this will work. |
