A bit of new food photo`s

Here is some new stuff that`s been done lately.

Mostly from the job.

Sorry for some of the picture quality`s, but in the rush of service you don`t always get the best pic`s

Summer salad.
Greens from our little supplier from "Lolland".
Norwegian lobster and garden peas.
Smoky airy mayonaise tableside.

27 kg lovely lamb

Dark chocolate cream, soil and flakes.
Blackberry sorbet and fresh, and beets in molasses sirup.

Potato chip.

Chickenliver mousse, potato chip, salmiak powder and dill.

"VIP dish" for one of our waiters.
Lamb balls and heart. pickled mushrooms, smoked oil and poached egg 63,5.

5 types of beets.
marshmellow, dehydrated, fudge, raw and reduced juice tableside. Yougurt icecream and dild sugar.

"Smoked mackrel" spinach pure, garden peas and bred crumble.
Vinagrette with pickled elderberries, elderflower vinigar and smoked oil tableside.

Crips confit duck, corn 3 ways, raw scallops, and blackberries.
Blackberrie sauce with verbena oil tableside.

A little thing I have been playing around with

Whole lamb.
Salted, deboned, stuffed, confit overnight then grilled. for a special event.

Crips confit pork, garlic charcoal, salads, and elderberries.

"citron fromage" lemon mousse, white chokolate mareng, black berry, and ice cream made of reduced condensed milk. 

Dill restaurant iceland

So it`s been a bit since my last post..

Summer has been busy with a bit of traveling, work and festivals, and so on.

My sister and me went to Iceland, the reason was the wedding of a lovely friend of mine.

We went for a full week, and during this week we went (after a full day of hiking in the mountain outside Reykjavik) to the highly acclaimed "dill" restaurant .

First up, here is what we ate...

This was on the table when we arrived.
A traditional christmass cookie (we where there in july) so it did seem a bit weird.
Served with skyr.

Raw shrimps and fennel emulsion

Dried cured lamb leg, and mustard emulsion.

Then came the menu

Starter:
Cured codfish, herbs, taragonemulsion and ryebread.
A nice starter with loads of flavor.

Two types of bread with two whipped butter.
One flavored with pine oil (made by the chef himself) and one with, hold on........ BACON, who dosnt like a kitchen that butters its bacon, ore bacons its butter... anyway, moving on.

Tea steamed mushrooms, gratined with local cheese and mustard foam. This was the only complete miss this night.
The steamed mushrooms kinda had the taste and texture of the one`s you get here in a jar (which is absolutely horrible). and the cheese just made it vulgar in the bad way. lack of texture and taste.

The kitchen

The view over a nice lake, Reykjavik and and small airport.. uhhh and very very drunk highschool teens:)

Probably the dish of the night.
Pickled and poached veggies came alone with a bit of dill.
Table side a very intense, creamy, reduced almost to the point of splitting, mussel sauce, that then actually was split with dill oil.
Very simpel, and allot of lovely yumminess..

The chef came in and told us, upon request, about how he made the pine oil for the butter. and gave us this little taste sample. Very perfume, piny and weirdly enough with hint`s of dill.

Kale, pickeld cababge, smoked potato foam, and pickled angelica.
Like most of the food here, simple, yet with allot of flavor.

Main course:
Duck, local root veggie which I don`t remember the name of, wild mountain thyme and herb sauce.
This was a very lovely win dish, unfortunally it was cold.
I could see the head chef had left for a bit, and there was only one chef plating 6 plates, and it did take it`s time, with unfortunate results...

Pre dessert/ cheese course.
We never really found out, but beet sorbet, blue cheese and honey.
Nice but Im not a big blue cheese fan.

Breaky dessert:
Skyr icecream and foam, musli and table side, nitro frozen rose petals.
The last thing I could have been without, cause of the fact that it did nothing for the dessert.
Nitro is cool, but it needs to make sense to the dish, otherwise its pure show...
But a nice dessert

Petit fours.
Lave rocks (still wondering how they got that texture, it was really something)
And beet fudge, covered in white chocolate.
The last one was so good my sister had to have one more.

All in all a very good experience.

Especially when looking at the bill, comparing to danish top restaurants.

about 1350 danish for two people, 7 courses and coffee, and 5 matching beers.

I will come back, both to Iceland and to Dill!

New job pics...

So i thought I will make a little update, on the dishes we have been doing lately.
Loads of things have been happening to the restaurant, since i started.
We have 6 full pages in this number of "gastro" a danish food magasin, and we got a 4 out of 6 starred review from "børsen" a danish business oriented paper, with very positive things to say about the food.
and on this saturday we are hosting an event, with some of the best chefs in the world, let`s me just burst put some names like, hmmmmmm...... Redzepi, Adria, Bottura and Henderson, but more on that after the event!

Anyway, here are some of the new dishes, that has left the pass!

Sorry for some of the bad quality in the pics, they are taken during service with my iPhone!

Snack
Crispy pork, lovage powder and smoked cheese emulsion!

Veal, spinatpure, greenwhite asparagus (yes they are both green and white)  crispy browned butter, new onions and elderflowers.
Tableside, sauce based on chicken, smokes oil, pickled elderberries and braised tongue.

"sol over gudhjem"
smoked herring as a mousse, malto powder, beerbread chips,  creamy eggyolk, and broken vinigar gel.

Classical "krebinet" like a meatball with confit veal tongue, breast and tails, carrots and charred garlic, green peas 3 ways, pickled elderberries.
Tableside, Sauce blanquette.

Strawberries as fresh, gel, unripe and mareng, cucumber sorbet, dried horseradish.
Tableside. Horseradish cream.

Ohhh one of our rustic dishes, confit "poussin Danoise"

Just a test, stockboilled chicken feet, battered and deep fried.
Actually pretty tasty and a possible snack in the future,

Dehydrating and frying them did however NOT work. Ended up looking like a foot with third degree burns!

Nice looking beets.

Beet mareng, later filled with chicken liver mousse as a snack!

"Høns i asparges"
Poussin 2 ways, breast cooked on the bone, leg confit and crisp, asparagus pickled alà minute, maltsoil.
Tableside......well sauce blanquette again:)

Another strawberry dessert, fresh, mareng, unripe, elderflower sorbet,  "kammerjunker" a danish traditional bisquit.
Tableside. "koldskål" made on skyr instead of buttermilk.

Crisp porkbelly, salat cream, new peas and pure, salads and pea flowers, hay smoked oil.

Cleanser
"Pickled cucumber"
Cucumber sorbet and dehydrated pickling brine!

Stuff from the new job.

So This month I started a new job at a small, privately owned  restaurant, and i just thought I would share a couple of photo`s off some of the food we serve there.

Its a more simple concept,  3 courses, and a small ala carte, we change courses from the menu every week.

It is spring time here in the lovely country of Denmark, and a weeklong heatwave made everything shoot out in the gardens and forests, so everything right now is quite green:)

Well anyway heres the dishes.

Slightly burned and dried scallops, carrots and turnips, crispy buckwheat 

Simple lunch dish, veal fillet, spring veggies, ramps sauce table side.

Appetizer, chickenliver mousse, beet mareng and gel, vinegar powder.

Poached egg 63,5 celsius, bacon crumble, new danish white asparagus and grilled asparagus vinaigrette

Salted, confit and crisp porkbelly, lovage pure, green grilled asparagus, pickled green strawberries, crispy bacon boullion. buttermilk sauce tableside

Prepp for our rustic dish, 2 day salted veal breast. will be slowly boiled tuesday:)

Selleri sorbet, dild powder, white chocolate cream and crumble

Table side for the dessert, light white chocolate sauce and dild oil.

Pork crackling and smoked mayonaise

"Kartoffelmad", new danish potatoes, norwegian lobster, riebread, pickled shallots, charred garlic and 2 types of cress. airy mayonaise of grilled lemons and asparagus tableside.