Fermented lamb tallow on a cheese cracker
Our guest chef for January is the 28-year old Poul Andrias Ziska from the Faroe Islands, a group of islands located between Norway and Iceland. At his restaurant KOKS*, he uses the unique ingredients that are found on these islands to transform traditional dishes into modern cuisine.
At KOKS, Poul uses ingredients grown on the hills of the islands or harvested from the surrounding lakes and sea. Poul primarily uses lamb, fish, seaweeds, root vegetables, and herbs sourced from the pastures.
In the winter, the Faroe Islands are completely covered with snow, meaning that fresh ingredients are not readily available. This makes fermenting, called Ræst here, an important cooking technique for Poul. Ræst is a traditional technique in which ingredients are hung up in special fermenting huts where the wind can blow through to ferment and dry the products. Poul also relies on techniques such as salting, pickling, and smoking. He believes that the restriction in the available ingredients is a perfect reason for inventing new techniques and applications and this is something that he is incredibly proud of.
In addition to the lamb and products harvested from the sea, he also uses wild birds in his dishes, primarily the northern fulmar. A few times a year, the men on the island will climb up the mountain just before dark to catch the birds. Northern fulmars are night-blind, making them easy to catch in the dark. Poul shares one of his recipes for northern fulmar. He also shares his cod tartare and a dish with fermented lamb's fat.
Creation by Poul Andrias Ziska, KOKS* restaurant, Leynavatn, Faroe Islands.
Photography by Claes Bech-Poulsen.
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Preparation method: fermented lamb tallow cream
- Melt the tallow and roast in a pot for one minute.
- Strain the tallow and leave it to cool down to room temperature.
- Mix it with the cheese and cream and whisk until fluffy.
- Keep in a piping bag in the fridge.
Preparation method: cheese cracker
- Blend the butter and cheese in a thermomix blender.
- Transfer the mixture to the stand mixer and add the rest of the ingredients. Mix until you get a dough.
- Roll the dough out to 2mm and punch out circles with a 33mm cutting ring.
- Bake at 140°C for 20 minutes.
- Leave to cool and keep in an airtight container.
Preparation method: fermented fish
- Clean the fish. Pull vacuum the fish and cook for 20 minutes at 50°C.
- Freeze the fish. When frozen, grate it and keep in the freezer.
Finishing and presentation
- Pipe the fermented tallow cream on the cheese cracker.
- Add the fermented fish.
- Leave out for one minute for the fish to defrost.