Salted cod, dirt smoked lamb, whey bbq and cauliflower
WINE RECOMMENDATION: A young crisp Mosel Riesling. Lean to medium bodied with little residual sugar, fresh acidity and pure minerality.
400 g salted cod, 25 g oil
100 g smoked lamb
200 g whey, 80 g sugar
1 cinnamon stick, 2 cloves
2 juneberries,1 sprig rosemary
1 small cauliflower, 50 g cream
50 g milk, 50 g butter
salt and sugar
Dried rye bread
100 g rye bread, 20 g butter, salt
Thinly sliced radishes, garden
cress, wild herbs, Skyr
Salted cod: Place the cod in a vacuum bag seal and cook in circulator at 62 °C for 8 minutes. Keep the bag at room temp for 5 minutes before opening. If you do not have an immersion circulator put some oil on the salted cod and place on a tray, seal with film and bake it in the oven at 80 °C for about 10 minutes or until the fish flakes.
Smoked lamb: Cut the lamb very thinly and place in the dryer until crispy. Put in a blender or cut it down into slivers. Whey bbq Put everything in a pot and boil for 5 minutes. Strain, reduce to 50 % and cool.
Cauliflower: Cut the stalk away and place the remaining cauliflower in vacuum bag and seal. Cook in circulator on 85 °C until soft. Then blend until very smooth. Take the stalks and thinly slice then place in ice bath.
Dried rye bread: Cut the bread into chunks, melt the butter and pour it over the bread. Season with salt. Place in the oven at 120 °C until very crispy. Allow to cool and then powder it in a blender.