Icelandic Arctic Char

Slow cooked Arctic Char served with pickled cucumber tarragon flavored aioli

Arctic char
4 fillets Arctic char (fairly large fillets)
2 Lemon zest
90gr/0,2pound Sugar
110gr/0,25pound Salt
Progress: The char fillets are cleaned and deboned. Put the char in a tray on top of
half of the sugar and salt mix and spread the rest of the mix over the fillets.
Refrigerate for 30min. Rinse with cold water and place on a dry towel. Cut in to 60gr.
portions and place in a vacuum bag with oil and close tightly in a vacuum machine.
Cook the char at 47C for 12 min. Cool rapidly in ice water.

Tarragon oil
200gr/0,44lb Tarragon
100gr/0,22lb Parsley
30gr/0,07lb Dill
400ml/13,5oz Oil
Progress: Work everything together on high speed in a food blender until the oil has
reached 74C. Strain and cool.

Tarragon aioli
40gr/0,09lb Egg yolks (pasteurized)
15gr/0,03lb Dijon mustard
1. Clove. Garlic
400ml/13,5oz Tarragon oil
Salt, vinegar, lemon juice, sugar.
Process: Egg yolks, Dijon and garlic worked together in a food blender. Slowly add
the oil, season with salt, vinegar, lemon juice and sugar. Put in a squeeze bottle.

Cucumber
Slice the cucumber in a mandolin. In serves dressed with vinegar, salt, syrup and
dried Icelandic seaweed SL

Red pearl onions
20 Pearl onions
40ml/1.3oz White wine vinegar.
20gr/0,05lb Sugar
5gr/0,01lb Salt
40ml/1,3oz Water
Process: Peel the onions and cut in half. Everything put in a vacuum bag and sealed.
Cooked in water at 85C for 15min.


Crispy bread
The bread is cut thin cubes and toasted on a pan with oil and butter until golden and
nice. Lay it on paper clothes to drain the oil of and seasoned with salt.

In serves
Watercress and Icelandic dried seaweed.


Second
Wild Caught Icelandic cod and langoustine

PAN FRI ED LI GHTLY SALTED COD AND LANGOUSTI NE TALE SERVED WI TH
GLAZED GREENS, I CELANDI C RYE BREAD AND LANGOUSTI NE SAUCE


Cod
4 fillets Cod (fairly large fillets)
2 Lemon zest
60gr/0,13lb Sugar
120gr/0,26lb Salt
Method: Put the cod in a tray on top of half of the sugar and salt mix and spread the
rest of the mix over the fillets. Refrigerate for 20-30min.(appends on size). Rinse with
cold water and place on a dry towel. Cut in to 60gr. Portions. Panfry in serves. Dress
with lemon and garlic oil in a tray.

Langoustine
Method: Peel the langoustines. Salt them and throats with flame both sides until
cooked. Dress with lemon juice garlic oil.
Glazed greens
Different types greens depends on the season (spring onion, big spinach, green kale)
Method: Roughly cut the greens and sauted in a pot with salt, honey, apple vinegar
and butter.














Langoustne sauce
3kg/ Langoustine shells and claws
3 Onion
1 Celeriac
2 Carrot
Garlic
60gr/0,13lb Tomato pure
20gr/ Fennel seeds
15gr/ Anis stars
400ml. Madeira wine
2l/ water
2l/ Cream


Method: Bake claws and shells until light brown in a oven at 160C. Saut
onions, celeriac, garlic, carrots in a pot. Add the shells and claws to the mix. Crush
the shells in the pot. Then add Madeira wine, reduce the Madeira by half. Add water
and cream to cover the shells. Bring to a boil and but on low heat for 30min. Sieve
the sauce and reduce a little bit until it has good flavor. Season with lemon juice, salt,
honey, pepper, apple vinegar.


Parsnip Salad
Big parsnips are peeled and cut in a special mandolin so out comes spaghetti of
parsnips. In Serves it is dressed with sugar-vinegar and salt.

Rye bread crumbles
The bread is grated down in grater. Spread over baking sheet on a tray.
Seasoned with oil and salt. Baked at 125C 20min at leased.



Main
Icelandic Free-Range Lamb
SEARED LOI N OF LAMB WI TH GLAZED SUNCHOKES AND ONI ONS, DRI ED
GRAPES, ROASTED ALMONDS AND DI LL I NFUSED OI L

Lamb Loin
Method: Debone the saddle and clean fat and tendons. (We see how the loins are to
know how we cook it just sear it of lick it is or sous vide cook it before)
After cooking the loin we let it rest on thyme, oil and garlic before serving it.

Dried Red Grapes
Method: the Grapes picked of the stems and rinse in water. But on a oven tray with
pins of salt, sugar, oil and vinegar. Dry for 2-3hours on 90C.


Almonds
Method: Almonds are toasted in an oven with salt and oil until golden brown. Let
them cool down and then roughly chop them.
Dill oil
1kg/2.2lb Dill
600ml/20.2oz Oil
Method: Work everything together on high speed in a food blender until the oil has
reached 74C. Strain and cool.

Sugar-vinegar
1L/33.8oz Vinegar Apple or good white
1kg/2,2lb Sugar
700ml/23.6oz Water
25gr/0,055lb Salt
10gr/0,022lb Iota gelatin texturas
Method: All put in a pot and heated up to around 80c and whisked well (hand-
blender)

Jerusalem Artichokes
Method: Peel them and put in water with lemon jus or acid.
Take all the big ones and cut in to pieces around 2x2-2x3cm. All natural shapes.
Spread them in to vacuum bags around 600-700gr. in a bag. Add the pickling liquid
150-200ml. in a bag. Cooked in a pot with water at 90C for 20min. or in a steam
oven. Have to check it at 20min. if it needs more time.

Pickling liquid
300ml/10.1oz Water
80gr/0,17lb Vinegar sherry
30gr0,066lb Sugar
15gr/0,033lb Salt
100ml/3,3oz Oil
1 Lemon jus
Method: all mix in a pot and heated up to 80C

Pure of caramelized Jerusalem artichokes

3kg/6,6lb Artichokes and celeriac (80/20)
21 Shallot onions, big
400ml/13.5oz Cream
800ml/27oz Milk
oil and butter
Lemon jus, sherry vinegar and salt
Method: In a Big wide pot thats hot but oil in and butter and let it caramelize then ad
the chokes and celeriac.
Caramelize them until really dark (some would say burred) then ad the onions and do
the same. Then ad milk and cream and let boil until tender and good to be blended.
Seasoned with lemon jus, sherry vinegar and salt.
Put in a squeeze bottle and serve.

Lamb sauce demi

In servis
Dill tops
Dessert

ICELANDIC SKYR AND WILED BLUE BERRIES

SKYR LEMON I CE CREAM SERVED WI TH PEANNUTS-BLUE BERRY MOUSSE,
SPI CY CRUMBLE, LEMON THYME MARSMELLOWS AND WI LED BLUE BERRI ES


PEANNUTS-BLUE BERRY MOUSSE

700gr/ Blueberry pure
1 Vanilla
120gr/ Sugar
15gr/ Gelatin sheets
830gr. White chocolate
290gr/ peanut butter (peter pan)
2gr/ salt
90gr/ Butter
1800ml/ Lightly whipped Cream
Method: Soak the gelatin sheets in cold water. Melt together chocolate, butter and
peanut butter. Bring the pure, vanilla, salt and sugar to about 80-90C and add the
gelatin to the mix. Mix the chocolate in to the pure mix and stir to get emulsion
(good to use hand blender as well). Then add the whipped cream in to it the mix
slowly. Then but the mix in a container and in cooler.


Skyr lemon ice cream (specially for siphon)

1kg/ Skyr
2l/ Milk
300ml/ Cream
165gr/ Glucose
150gr/ Invert sugar
450gr/ Sugar
100gr/ Stabilizer
2 Lemon
Method: Heat milk, cream, sugar, glucose, invert sugar and stabilizer up to 90C and
leave to cool. When the mixture is down room temperature add the cooled Skyr .
Cool raptly down and season with lemon juice. But on siphon and add 2-3gasis. Sake
well and then pour into container with liquid nitrogen.










Coco-peanuts crumble
140gr/0,3lb Brown sugar
140gr/0,3lb Almond flour
140gr/0,3lb Flour
140gr/0,3lb Butter
140gr/0,3lb Salted peanuts (ruffle chopped)
20gr/0,044lb Coco
2gr/0,004lb Salt
(*** recipe fits kitchen aid mixer perfectly)
Method: Brown sugar, almond flour, flour, peanuts, salt and coco are mixed together
in a bowl. Then add the cubes of room temperature butter one by one. Do not make
dough. It should be like a crumble in the mixing bowl. Then spread on a baking tray
and bake at 160C for 12-15min.

Lemon thyme infused syrup
150gr/ Water
50gr/ Sugar
150gr/ Lemon thyme
1gr/ Iota gelatin Texturas, Sosa
Method : bring water, sugar, iota to a boil and mix. Leave to cool then add the lemon
thyme and cover with plastic film and let to infuse over night in a cooler. Sieve

Lemon thyme marshmallows
300gr/ Sugar
70gr/ Lemon thyme infused syrup
105gr/ Invert sugar
28gr/ Gelatin sheets
70gr/ Lemon thyme infused syrup
150gr/ Invert sugar
- apple vinegar
Green powder coloring(eye of the chef)
Method: Soak the gelatin sheets in cold water. Heat in a pot sugar, invert sugar and
lemon thyme syrup until the mix gets to 110C. Add gelatin to the mix and the rest of
the lemon thyme syrup and invert sugar. But the mix in to a mixer and whip the mix
until it gets fluffy and cooler. And the coloring and season with the vinegar. Mix 50/50
mizena and Icing sugar and dust over a baking sheet and spread the mix over the
sheet. Dust as well on top of the marshmallows. Left to stand in a dry spot for
24hours about. Cut in to cubes.


In servis
Lemon thyme leafs/tops