Gastronomixs

Yellow beetroot, cod roe, and winged kelp

Yellow beetroot, cod roe, and winged kelp 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

5

 

yellow beetroots

100

g

sugar

200

g

vinegar

300

g

water

5

 

yellow beetroots

1

litre

water

20

g

salt

1

litre

water

100

g

winged kelp

1

litre

seaweed stock

5

 

yellow beetroots

As needed:

 

unripe juniper berries

As needed:

 

elderflower buds

As needed:

 

meadowsweet glaze

1

litre

fish stock from cod head

10

g

dried and smoked cod roe

50

g

dried winged kelp (an edible seaweed)

50

g

spruce

200

g

butter

2

 

egg yolks

As needed:

 

elderflower vinegar

 

 

salt

Preparation method: pickled beetroots
  • Clean the beetroots and boil until tender.
  • Heat the vinegar and water and dissolve the sugar in the mixture.
  • Pour over the beetroots, put in a vacuum bag and pull vacuum, and refrigerate for at least one month.
Preparation method: fermented beetroots
  • Clean the beetroots.
  • Mix the water and salt and add the beetroots. Make sure the beetroots are covered with the brine.
  • Let rest at 23°C for two weeks and at 4-5°C for one week.
Preparation method: seaweed stock
  • Boil the water and add the seaweed.
  • Let it rest for two hours.
  • Remove the seaweed and reduce to half.
Preparation method: beetroot cooked in seaweed stock
  • Clean the beetroots.
  • Cook them in the seaweed stock until done.
Preparation method: seaweed sauce
  • Bring the kelp, fish stock, spruce, and dried cod roe to the boil.
  • Rest in the refrigerator for 24 hours.
  • Strain the sauce and heat half a litre of the sauce.
  • Add the egg yolks and butter and heat the sauce until it binds.
  • Season with vinegar and salt.
Finishing and presentation
  • Cut the three preparations of beetroot into long, square strips.
  • Place them alternately on a kitchen tray.
  • Arrange the sauce on the plate, place the beetroot on top.
  • Glaze with the meadowsweet glaze.
  • Garnish with the juniper berry halves and elderflower buds.

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