»MENU ACROSS EUROPE« We are pleased to present the first recipe of our menu by a Top Chef of a really Top Restaurant: DAVID JOHANSEN – Head chef of the Restaurant KOKKERIET in Copenhagen. »Kokkeriet is modern and old-fashioned, innovative and traditional, decadent and minimalist, formal as well as informal«, that is a statement, in our opinion…
//quote: Kokkeriet website
[BY DAVID JOHANSEN]
od glasswort [Salicorn]
of sea purslane
of borage cress or oyster leaves
Clean herrings without rinsing. Do not remove head, skins and fins.
Mix salt and sugar. Pour some of the salt- & sugar mixture to a jar with a tight-fitting lid, to cover the bottom. Then alternately layer the herring and the salt & sugar mixture. In the end, cover well with salt & sugar. Cover with a lid and put a light pressure to keep the herrings under salt.
Store the herrings at a cold place for approx. 3 weeks. After a few days, a salt brine should have arisen. If not, then prepare your own one.
35g coarse salt per 100ml water; boil up together once and then allow to cool down. Prepare as much of salt brine, as you need, to cover the herrings completely.
Keep the temperature below 10 ° C during further storage.
After the 3 weeks, rinse the herrings. Soak for 1-2 days in cold water.
Rinse herbs and pluck into bite-sized pieces. Mix to a salad.
Open the oysters and check thoroughly wether they are entirely fresh. Detach oysters from the shell and chop lightly.
Season with mustard and lemon juice.
FINISHING & PLATING
Cut off the head of 4 herrings. Then remove the back fins and backbones with a knife. Make sure the herrings are still joined together at the tail. Remove also the fine bones along the belly.
Fill the herring with the oyster tartar and put on plates. The herrings should look like »whole fishes«. Arrange the herbs salad on the herrings.
The flowering time of this herb – which usually grows in broadleaf forest – is April till June. During the withering and drying process the ingredient »Cumarin« develops a peculiar and aromatic flavor. Dried woodruff is available online.
The yarrow is a species of the aster family and it’s commonly used as a medicinal plant, effective against digestive disorders. It grows in whole Europe including polar circle and the Alps. You can pick it from march to October at waysides, grasslands, embankments and gravel dumps.
The lemon verbena [french = Verveine] is a species of the labiate family with a awesome flavor of lemon. The leaves can be used as a ingredient to salads or desserts. The fresh or dried leaves can be used also for a aromatic tea. Verbena is available as a pot plant.
PLEASE KEEP IN MIND...
TOP CHEFS ARE ARTISTS!
Their delicious dishes are artworks, created on the basis of their skills, their creativity and their intuition. Mostly they’re using their recipes as suggestions ore helpful reminders. Some of the published recipes are unworked originals [copies] of the chefs, written in form of notes. And exactly these one, primarily are meant to be a source of inspiration for your practical experiments »at the stove« and should not be regarded as step-by-step cooking instructions.
MENU ACROSS EUROPE
[LINCHPIN.CLUB FEAT. FAVE RESTAURANTS | WINTER 2016/17]
For the second time, at the end of the year, we want to thank our guests and readers with a especially menu, interesting recipes and exciting wine recommendations.
For this we have asked chefs & teams of european top-restaurants for recipes of their signature dishes for the winter season.
The result is a unique menu with 11 dishes from Denmark, Germany, Liechtenstein, Italy, Poland, Portugal, Estonia, Croatia, Serbia, Austria and Greece.
A good time for everyone out there!
And what will you eat today?