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.
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.
This page created April 2011
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