Mackerel & Ramson
• 2 cleaned filets of (very) fresh mackerel
• 1 liter of pickle brine (1 part sugar, 2 part vinegar, 3 part water, salt to taste)
• 150 g cleaned garlic
• 100 g cream
• 300 g fresh ramson
• 200 g of sunflower oil
• 90 g canola oil
• 50 g of balsamic apple vinegar
• some wild ramson flowers
• some wild violet flowers
Blanche the garlic 2 times. Boil the garlic in the cream until it reaches puré texture. Mix and
Mix the fresh ramson with the sunflower oil and strain. Mix half of the ramson oil with the
apple balsamic vinegar. Mix the other half of the ramson oil with the garlic puré.
Pickle the mackerel in the brine for 11 minutes.
Gently heat the sauce and the puré.
Serve with wild flowers and the sauce poured tableside.
Butter from Røros
• 270 g sugar
• 1200 g whole milk
• 163 g browned butter
• 11 egg yolks
Bring the milk and sugar to boil and pour over the egg yolks. Heat the mix to 80 degrees celsius, and add the browned butter. Cool down and freeze in Paco Jet containers.
• 450 g hazelnuts
• 200 g sugar
• 100 g flour
• 95 g browned butter
Mix all the ingredients and freeze in a vacuum bag. When frozen grind on large microplane and bake in the oven until golden. Put aside to cool down.
• 350 g cream
• 100 g browned butter
• 230 g of brewed natural coffee
• 290 g sugar
• 30 g malt syrup
Mix all the ingredients and cook in casserole to thick syrup texture.
Serve with crumble in the bottom of a deep plate with the ice cream on top. Pour over a spoon of the molasses sauce. Enjoy.
Photos: Anders Valde