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LIMFJORDS OYSTERS & SEAWEED WITH HORSERADISH, CUCUMBER AND SEAWATER

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LIMFJORDS OYSTERS & SEAWEED WITH HORSERADISH, CUCUMBER AND SEAWATER

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Ingredients

Adjust Servings:
8 large Danish oysters from the Limfjord
20 steamed mussels
100 grams fresh sea lettuce Ulva lactuca, leaf-shaped green algae
10 grams fresh horseradish
50 grams fresh salt water from the Limfjord
80 grams cottage cheese
1 litre dried seaweed powdered in a coffee grinder
Fermented Cucumber
1 large cucumber peeled trimmed and cut into smaller pieces
salt brine
10 grams horseradish
1 Garlic
30 grams fennel
Oysters Crème
75 grams mayonnaise thick
75 grams curds or qark available in well-stocked supermarkets
40 grams oyster water from oysters
3 grams Salt
1 teaspoon Tarragon chopped
1 teaspoon chives minced
1 teaspoon shallot finely chopped
1/4 juice of fermented grain
Decorations
flower cress
watercress sprigs
lightweight foam saltwater

Nutritional information

Features:
    • Serves 4
    • Medium

    Ingredients

    • Fermented Cucumber

    • Oysters Crème

    • Decorations

    Directions

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    1. Mix all the ingredients for oyster cream together and season with fermented grain juice.
    2. Arrange four plates with a bag full of water and with visible beach sand and shells between the bag and plate.
    3. Spread the cream on the bag, Arrange oysters, fresh seaweed, cottage cheese and cucumber  on top and sprinkle with dried seaweed.
    4. Decorate with watercress and give the dish a little salt water mix whit jus from the steamed mussels from the Limfjord and finely freshly grated horseradish.

    Fermented Cucumber

    1. Ferment all ingredients in an air-tight container for 5-6 days at 16
    • *Remember this should only be eaten with a spoon!!!!! 

    Thorsten Schmidt

    Thorsten Schmidt’s style is experimental, rebellious and intriguing. He’s eager to explore and develop Nordic Cuisine, or more specifically, Jutlandic cuisine – a philosophy rooted in local, sustainable cooking that inspires the desire to create memorable moments and evoke the strongest of feelings. It’s all about new discovery.

    René Redzepi of 4-times voted “The World’s Best Restaurant” Noma, states:

    ”Like Noma, Thorsten’s restaurant is one of the pioneers within Nordic regional cuisine. Perhaps that definition is the only certain thing you can say about his style of cuisine. The spiritual part of it is set, but everything else is left to Thorsten’s mental gastronomical playground, and it’s a place where anyhting can happen.”

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