Gastronomixs

Fulmar and salt-baked beetroot

Fulmar and salt-baked beetroot Enlarge

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.

Ingredients

1

 

fulmar breast

50

g

butter

 

 

salt

5

g

Szechuan pepper

3

g

pink pepper

2

dl.

chicken stock

1,5

dl.

beet juice

0,5

dl.

cherry vinegar

2

g

salt

2

g

sugar

500

g

salt

500

g

flour

300

g

water

2

 

beetroots

2

 

Fulmar fillets

As needed:

 

butter

10

 

pickled rosehip petals

As needed:

 

herbs

 

 

salt

Preparation method: fulmar
  • Debone the fulmar.
  • Save the legs for a different preparation.
  • Season the breast with a little bit of salt on the skin side.
  • Vacuum-pack the breast with the butter.
  • Cook the breast in a water bath at 55°C for 30 minutes.
Preparation method: beetroot sauce
  • Roast the peppers in a hot pan.
  • Add the liquid.
  • Boil, and leave to infuse for 30 minutes.
  • Strain and season with the sugar and salt.
Preparation method: salt-baked beetroot
  • Mix the ingredients to form a dough.
  • Roll out the dough to 5mm and cover the beetroots with the dough.
  • Bake in the oven at 180°C for 1 hour and 30 minutes.
  • Take the beetroot out of the crust and leave to cool.
  • Cut one beetroot into 5mm cubes.
  • Cut one beetroot into slices on a meat slicer.
  • Punch circles out of the slices using a 33mm cutting ring. 
Finishing and presentation
  • Place an 8.5cm cutting ring in the center of the plate.
  • Pan-fry and plate the fulmar around the cutting ring.
  • Blanch and add the beetroot cubes around the cutting ring.
  • Place five pickled rosehip petals on the meat and add a spoonful of the fulmar sauce.
  • Remove the cutting ring and cover the entire plating with the beetroot circles.
  • Finish with some thyme leaves.

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