Noma: Time and Place in Nordic Cuisine by René Redzepi includes recipes like Sea Buckthorn and Beetroot Flødeboller; Musk Ox and Fresh Young Garlic, Milk Skin and Caramelized Garlic; and Beetroot and Aromatic Seeds, Red Gooseberries and Dewberries.
Cook half the beetroot in salted water for approximately 1 hour until tender, and skin them before they cool. Slice thinly on a mandolin, then cut the slices into rounds of 30 mm diameter. Peel the remaining beetroot and slice and cut them in the same way as the cooked ones.
Top and tail (trim) the gooseberries and cut them in half. Remove any stems and leaves from the dewberries.
Mix the 2 juices and heat them to lukewarm.
Add a drop of vinegar and a sprinkle of salt to each half gooseberry. Place all the berries in a bowl and arrange the finely sliced beetroot, cooked and raw, around them. Crush the angelica and coriander shoots lightly, then sprinkle them and a selection of the flowers and herbs on top of the beetroot. Add the rapeseed oil to the lukewarm sauce, mix, add to the plate and serve.
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