Gastronomixs

Krill, Chinese lettuce and Fenalår

Krill, Chinese lettuce and Fenalår Enlarge

The guest chef for April is the Danish Nicolai Ellitsgaard Pedersen, chef at the newly opened restaurant Under in Norway. Nicolai previously worked at Måltid and Henne Kirkeby Kro** in Denmark.

Under is no standard restaurant: this modern, geometric building is located 5.5 metres under water. Through a large glass wall, guests can see exactly where their food comes from and they have a unique view of the entire underwater ecosystem. However, Under is not just a fish restaurant. Here they focus on creating seasonal dishes. Both underwater and land plants and animals in the region change with the seasons and so do the dishes at Under. Nicolai wants to make the Norwegians aware of the beauty of the plants and animals of Norway. By working with local farmers, fishers, hunters, and gardeners, the distance between the origin of the ingredients and the restaurant is minimal. This is important to Nicolai. He considers creativity and presentation to be important concepts, but also believes that this should not be at the expense of the quality of the ingredients.

Moreover, Under is not only a restaurant: it also functions as a research centre where teams conduct research on the local fish and plants after opening hours.

Creation by Nicolai Ellitsgaard, Under, Lindesnes, Norway.
Photography by Stian Broch.

 

Ingredients

200

g

krill (small crustaceans)

30

g

onion, diced

20

g

garlic

40

g

tomatoes

As needed:

 

shrimp garum

1

sprig

rosemary 

2

leaves

sage

2

sprigs

thyme

225

g

Chinese lettuce

1

 

egg

20

g

chicken stock

¼

clove

garlic

50

g

sea lettuce oil

As needed:

 

shrimp garum

As needed:

 

Fenalår (Norwegian preparation of lamb)

20

 

krill

4

 

rye bread toast

 

 

salt and pepper

Preparation method: krill paste
  • Fry the krill in a pan.
  • Fry the chopped onions, garlic, and tomatoes in another pan together with the herbs.
  • Blend everything together and season with garum.
  • Pass through a sieve and leave to rest in the refrigerator for one day.
Preparation method: salad
  • Blanche the Chinese lettuce and set aside to cool down.
  • Boil the egg for seven minutes and take out the yolk.
  • Heat up the stock.
  • Mix the Chinese lettuce, egg yolk, garlic, and stock and make an emulsion with the oil.
  • Season with garum.
Finishing and presentation
  • Cut a circle out of the toast.
  • Put a presentation ring on the toast.
  • Put the krill paste on the toast.
  • Add the salad on top.
  • Freeze the Fenalår. Once frozen, grate it over the salad.
  • Remove the presentation ring.
  • Deep-fry the krill and finish the salad with it.

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