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.
Musk Ox and Fresh Young Garlic,
Milk Skin and Caramelized Garlic
- 400g musk ox loin
- Grape seed oil, for sautéing
- 45g chicken glace
- 1kg full- fat milk
- 50g cream
- 30g milk protein
- 4 new season garlic bulbs
- 90g chicken glace
- Apple balsamic vinegar
- 24 leaves onion cress
- 12 small shoots garlic
- Grapeseed oil, for brushing on
- 20g brown butter
- 5g finely chopped shallots
- 2g finely chopped parsley
- 5g ramsons (wild garlic) capers
Cut the meat into four 100-g portions. Roll tightly in clingfilm (plastic wrap) and poach at 58 degrees C (135 degrees F) for 10-12 minutes. Wipe the meat dry and sauté it in the oil in a very hot pan. Add the chicken glace to glaze.
Preheat the oven to 200 degrees C (400 degrees F). Mix the milk, cream and milk protein together in a pan and heat everything to around 70 degrees C (160 degrees F). Skim off the first few skins, which will be very fragile. When a firm skin has formed, pull it off with both hands and store it on baking (parchment) paper. Repeat until 8-10 perfect skins have been produced. Bake the garlic in the oven for 20 minutes, squeeze out the soft interior and season the resulting purée with salt.
Warm up the chicken glace and season with the vinegar.
Pick the leaves of the onion cress into ice water, spin them dry and keep cool on kitchen paper (paper towels) until serving.
Burned young garlic
Just before serving, brush the garlic with the oil and char-grill (charbroil) until soft in the middle and burnt on the outside.
Heat the milk skins on a hot surface or by putting them in a hot oven for 2 minutes, smear the garlic purée over them and then roll them up into a cigar shape. Put 2 on each plate and arrange the burnt garlic around them. Place the meat next to them and the herbs around each plate. Add the brown butter, shallots, parsley and capers to the sauce. Pour onto the plate and serve.
Time and Place in Nordic Cuisine
- by René Redzepi
- Photography by Ditte Isager
- Phaidon 2010
- Hardback; $49.95; 365 Pages; 200 Color Photographs
- ISBN-10: 0714859036
- ISBN-13: 9780714859033
- Reprinted by permission.
- Sea Buckthorn and Beetroot Flødeboller
- Musk Ox and Fresh Young Garlic, Milk Skin and Caramelized Garlic
- Beetroot and Aromatic Seeds, Red Gooseberries and Dewberries
- Cookbook Profile Archive
This page created April 2011