Koks - Faroe Islands Flavour 9997214714, 9789997214713

Citation preview

KOKS FAROE ISLANDS FLAVOUR

Text: Tim Ecott Photo: Claes Bech-Poulsen Translation: Jonhard Mikkelsen

I was born here - surrounded by the forces of nature, the smell of the rolling Atlantic Ocean and the sight of rugged peaks cloaked in green. To be Faroese is to understand that we have had to survive in an isolated landscape for more than a thousand years, a place where no trees grow, where the soil is thin and the wind makes growing crops a daily challenge. We have always eaten what is available locally, the plants, animals and fish that survive here. The flavours I create in the kitchen come from that landscape; they can be raw and powerful, and some of our ingredients - such as wild sea-birds - may be challenging. As a chef, my work depends on the ingredients I can find, and their quality is dependent on time - the longer food travels, the more it degrades. In these eighteen islands, we are never more than 5 kilometres from the sea, and our waters and our air are among the cleanest in the world. That vitality, that elemental freshness, plays its part in my cooking. Our Faroese food traditions have been built upon wind-dried and fermented animal protein. Here there are dishes that rely on the so-called 'fifth flavour' - or umami - most obviously embodied in the Faroese process we call raest. This fermentation process, driven by bacteria, has allowed us to eat species which are not now widely consumed in other places, though we recognise the conservation status of the animals and birds in our local environment. My dishes are very much about experimentation. While some recipes inherit the past, none of them are strictly traditional. Faroes has mod­ ernised very rapidly in the past decade, and winning our islands' first ever Michelin star and then a second (in 2019) was a recognition, I believe, of a successful marriage between Faroese food culture and contemporary high-cuisine. In this book, I hope we can show you a little of what life is like in this rugged, windswept place. The photography - by Claes Bech­ Poulsen - reveals some of Koks' latest dishes, but also portrays the raw beauty of the land and sea where the food was born. The chapter texts - by Tim Ecott - convey something of the essential spirit of the Faroes. This book will take you to each of the islands, and bring you a snap­ shot of what we try to do at Koks. I hope that chefs will be inspired by the recipes, and that general readers will understand better how we live here today. Most of all, I hope it captures the essence of the islands in all their raw power.

Poul Andrias Ziska Executive chef

z

...

FAROE ISLANDS FLAVOUR Myki nes ....................................................................................................... 6 SkUvoy ........................................................................................................ 20

Hestur ......................................................................................................... 38 St6ra Dfmun ................................................................................................ 54 Lftla Dfmun.................................................................................................. 70 N61soy......................................................................................................... 88

Koltur .......................................................................................................... 100 Suouroy ....................................................................................................... 120

Eysturoy ....................................................................................................... 136 Svfnoy ......................................................................................................... 150

Fug loy ................................ �............................................................................ 164 Sanday ........................................................................................................ 178 Vagar........................................................................................................... 194

Streymoy ........................................................................................................ 210 Kalsoy ......................................................................................................... 224

ViOoy............................................................................................................. 236 BorOoy ........................................................................................................ 248 Kunoy.......................................................................................................... 272

Note: Unless stated otherwise, these recipes are for 4-6 people. Some date from when Koks first opened, others are new. I hope they will inspire other chefs, whether through the use of ingredients, flavour combinations or serving style. Please remember that the taste of fresh ingredients grown in Faroes, or flavours from locally sourced fermented produce may be difficult to replicate outside the archipelago.

MYKINES 62.06°N // 7.36°W 10 km 2 Pop: 10

Westerly, facing the great sweep of Atlantic, is where the gannets roost. These blue-eyed ocean travellers plunge again and again into the dark sea, plumage white and pure as the rolling wave crests. Only here on Mykines will they nest, and once upon a time the island women would dance and wave aprons in the air when the birds returned after winter. Brave men would wait for the late summer nights, to be lowered down the northern cliffs on the h61m to catch tender chicks for the pot. It is hazardous work, and many bird catchers died, slipping from the rocks or hit by stones falling from above. A monument records the names of those who fell, and many more Mykines men lost at sea over the generations. Here are skerries for seals to sun themselves, and deep open valleys where the hardy sheep hide. The roaring darkness of the ocean has shaped this place, and in the old days, cut the islanders off for weeks on end. High above the tiny harbour, a rushing brook is at the heart of the only settlement, where just a dozen islanders stay all year round. Artists, writers and musicians have had dreams in this place, and Faroes' most famous painter, Samal Joensen-Mikines, took the island's name for his own.

Gannet and Rye

Gannet

Rye concentrate

1 gannet breast

250g water

12g dried rose petals (Rosa rugosa)

83g rye bread

12g dried green juniper berries

25g malt extract

salt

Method Method

Cut the rye bread into cubes and roast in the oven at

Remove the fat from the gannet breast, then transfer

190 ° C for 15 minutes. Transfer the roasted bread to

to a container and cover completely with salt. Leave

a pot together with the water and malt extract and

to cure for 24 hours. Wash the salt off the gannet and

simmer for 5 minutes. Now, add everything to the

pat dry. Blend the dried rose petals and dried juniper

Thermomix and spin on Varoma mode at 114 ° C for

into a powder and use to cover the gannet breast.

5 minutes until it is a smooth puree. Strain through a

Wrap the gannet breast in a clean cheese cloth and

fine sieve while still warm. Leave to cool down and

leave to dry in the fridge for 2 weeks at controlled

store in an airtight container in the fridge.

temperature (between 2 ° and 5° C) and a humidity of 75-80%. Wash off the juniper and rose hip powder

Brown butter, rye and ponzu creme

and pat dry. Now, slice thinly, allowing 2 slices per

(approx. 15 portions)

person. Store in an airtight container and refrigerate.

125g butter 50g whole rye

Rye puff

Sg malt extract

200g flour

17,Sg good quality ponzu

100g dark lager beer 25g rye bread concentrate

Method

Sg salt

Roast the rye in the oven at 160 C for one hour. Melt

20g egg whites

the butter in a pot and add the rye. Heat the butter

3g roasted pumpkin seeds

with the rye up to 165° C while stirring. Transfer the

3g roasted sunflower seeds

brown butter and rye to a container and leave to cool

3g roasted flaxseed

down to room temperature. Mix in the ponzu and

°

whip until airy. Transfer to a piping bag and store at

Method

room temperature.

Add the beer to a pot and heat up to 50° C. Mix the rye extract and salt into the beer and leave to cool

Assembling the dish

down to room temperature. Transfer to a mixing bowl

Break a small hole in the bottom of the rye puff and

together with the flour and mix for 2 minutes at low

fill it with the brown butter, rye and ponzu creme.

speed. Take the dough out, wrap it tightly in cling

Finish by placing 2 slices of the gannet on top of the

film and leave to rest in the fridge for 5 hours. Run

rye puff.

the dough through a pasta machine until it is 7mm thick and then transfer to the freezer for 10 minutes. Cut the frozen dough into squares (4cm x 4cm), brush them with egg white and sprinkle with the roasted seeds. Deep fry the squares in warm oil (190 ° C) with the seeded side facing downwards for 30 seconds until it puffs up. Flip the puffs and fry for another 60 seconds until golden brown. Transfer to a container lined with kitchen towel and leave to cool. Store in an airtight con_tainer in a cool, dark place.

SKUVOY 61.46° N //6.49°W 10 km 2

Pop:34

On the island home of Sigmundur the hero, fragrant angelica and wild sorrel grow. The hardy camomile and the chervil with its mild liquorice flavour can be found, alongside peppery lady's smock and bright dandelions with green stalks ripe with vitamins. The Vikings brought the angelica, the wild celery that could be used as a purifier for the blood and a remedy for digestive problems. Gardens, enclosed with rock walls were long built close to Faroese houses to protect the tall stems from the sheep. Tucked into crannies on the high cliffs, there is dainty scurvy grass, its heart shaped leaves once upon a time dried and carried for its vitamin power aboard ship across the high north. And for centuries the sharp taste of sorrel from its little pineapple-shaped crowns was added to Faroese fish and bird dishes, especially puffin. Many of the herbs grow in the great wide valley of Fagradalur, where they say the exiled Rannva lived all alone in the Middle Ages, and became the only person on the island to escape a plague. On Skuvoy there are pirates, the great brown skuas that give the island its name. They steal eggs from the other birds, and bravely defend their own speckled brood in simple nests that lie on the open ground. On the eastern edge of this island, brave Sigmundur leapt into the sea, and was forced to swim miles across the deep water to try to escape his enemies. Close to Skuvoy church, his resting place is marked with a weather worn stone, carved with a simple cross.

Rhubarb with Burnt Cream and Wild Herbs

Rhubarb

Grass gel

1 rhubarb

65g grass

200g water

50g sorrel

200g sugar

116g apple juice 0,8 sheet of gelatine

Method

0,3g ascorbic acid

Bring the water to a boil to dissolve the sugar, then leave to cool. Cut the rhubarb into 10cm pieces and

Method

transfer to a container and cover with the syrup. Place

Roughly chop the sorrel and grass then add to a

the container in a vacuum machine and compress the

blender together with the apple juice at medium-high

rhubarb 5 times. Brush away the excess syrup from

speed for 2 minutes. Strain the mixture through a

the rhubarb pieces before placing them on a metal

superbag/cheesecloth and squeeze all the liquid out

tray with parchment paper. Bake the rhubarb until

of the grass and sorrel. Scale 165g of the mixture

tender (5 to 10 minutes at 190° C), then leave to cool

to a pot, then soak the gelatine leaf in cold water

and then cut into 1 cm pieces. Portion 3 pieces per

and heat up the mixture just enough to dissolve the

person and store in an airtight container in the fridge.

gelatine. Dissolve the gelatine and ascorbic acid in the mixture and transfer to a small container. Leave

Burned cream

to set in the refrigerator.

(approx. 20 portions) 100g milk

Assembling the dish

100g cream

16 pieces of chervil stem (peeled and cut into 0.5cm)

65g egg yolk

chervil leaf

50g sugar

chervil flowers

Glowing hot charcoal

daisies dandelions

Method

Add the milk and cream in a metal container, then

Method

throw in a piece of glowing hot charcoal and cover

Place 3 small spoons of the grass gel in the bottom

with a lid. Leave the charcoal to infuse for 20 minutes,

of the bowl then add 3 pieces of the rhubarb and 4

then strain the mixture through a fishnet. Transfer the

pieces of the chervil stem to each portion. Arrange

mixture to a Thermomix and add in the sugar and

the chervil flowers, dandelion, and daisies. Pour the

egg yolks before running at low speed at 85 °C to

burnt cream table-side in front of the guests.

thicken the sauce. Immediately cool the sauce over an ice bath.

Gooseberry Tonic

Fermented gooseberry juice 600g green gooseberries 112,Sg sugar

Method Add the gooseberries and sugar to a vacuum-bag and vacuum at 100% pressure. Leave to ferment at room temperature for 7 days. Open the bag and transfer the gooseberries to a blender on high speed for one minute and then strain through a chinois. Store the juice in the fridge until use.

Coriander oil 1 part fresh coriander seeds 2 parts sunflower oil

Method Add the oil and seeds to a blender and blend at high speed for 5 minutes. Transfer to a container and leave in the fridge overnight. Strain the oil and store in a squeeze bottle in the fridge until use.

Assembling the dish 150ml cucumber juice 50ml tonic water 1 large square ice cube daisies dried elderflower pink purslane flowers (Portulaca o/eracea) Camomile buds Septfoil flowers (Potentilla erecta)

Method Refrigerate the cups, and place an ice cube in each cup. Mix 200ml of the fermented gooseberryjuice and 200ml of cucumber juice together and pour 100ml in each cup. Add 3g of the coriander oil to each cup and finish by decorating the ice cube in each cup with the herbs and flowers.

Lovage Parfait and Grass Granita

Lovage Parfait

Method

(35 portions)

Roughly chop the sorrel and grass and transfer to a

130g pasteurised egg yolk

blender together with 100g of the apple juice and the

90g sugar

sugar, ascorbic and lemon acid. Blend at high speed

90g water

for 2 minutes. Then add the remaining 100g of apple

60g honey

juice and blend for another 30 seconds. Strain through

2 soaked gelatine leaves

a Superbag and press all the liquid out of the grass

500g cream

and sorrel.

125g lovage leaves

Check the sugar level with a refractometer, if necessary adding simple syrup until you reach 13° Bx.

Method

Transfer the granita mixture to a container and freeze.

Roughly chop the lovage then add 200g of the cream and blend at high speed for 20 seconds. Transfer to a

Assembling the dish

container together with the remaining 300g of cream

89 chopped lovage stem

and leave to infuse in the fridge for 2 hours. Combine the egg yolks, honey, sugar and water in a °

Take out the parfait and sprinkle with 2g of the

Thermomixer on medium speed at 85 C for 6 minutes.

chopped lovage stem, then leave to rest at room

Transfer the mixture to a stand blender and add in the

temperature for 4 minutes. Scrape the granita with a

soaked gelatine leaves and whisk until fluffy.

fork before using to cover the parfait, and serve.

Take the lovage cream from the fridge and strain °

through a fine sieve. Leave out until it reaches 10 C then whip it until you have a soft whipped cream. Carefully incorporate the whipped lovage cream into the fluffy egg yolk mixture in 3 steps. Then transfer to a piping bag and pipe 1Sg into each bowl and place in the freezer.

Grass granita (approx. 20 portions) 100g garden sorrel 25g grass 200g apple juice 1g ascorbic acid 2,Sg lemon acid 20g sugar simple syrup

Roasted Herb Flan with Crowberry Granita

Roasted herb flan

Method

69g cream

Bring cream to boil and keep warm. Add the sugar to

9g sugar

a dry pan and caramelize until it reaches 180 ° C. Now,

3,6g roasted herbs

slowly stir the warm cream into the caramel. Bring the

0,25 gelatine sheets

caramel to boil while whisking to ensure that there

0,6g dried birch

are no lumps. Leave to cool down. When the caramel

0,6g dried lovage

reaches 35°C, add the cold smoked butter in cubes

0,6g dried heather

and mix with a hand blender. Transfer caramel to a

0,6g dried mountain grass

piping bag and store in the refrigerator.

0,6g dried angelica 0,6g dried arctic thyme

Crowberry granita 26,5g crowberries

Method

1,9g sugar

Roast the dried herbs on a dry pan over high heat.

2,65g blackcurrants

Add cream, sugar and roasted herbs to a pot and

5,5g crowberry vinegar

bring to boil. Leave to infuse for 3 minutes and then

13g water

strain. Whisk the soaked gelatine into the cream, and

nitrogen

then transfer to a squeeze bottle. Pour 10g of the

Add the crowberries, black currant

mixture into a small tartlet mould and freeze. When frozen, remove the flan from the mould and store on

Method

parchment paper in an airtight container. Refrigerate.

Add the crowberries, black currant, sugar and water to a pot and bring to boil. Transfer to a blender at

Heather oil

high speed for 2 minutes and leave to cool to room

1 part heather

temperature. Season the mixture with the vinegar.

1 part sunflower seed oil

Slowly pour the mixture into a bowl of nitrogen while constantly whisking. Store in the freezer.

Method Heat the oil up to 70 ° C and then transfer it together

Serving

with the heather to a vacuum bag and seal. Leave the

dried lingonberry

heather and oil to infuse at room temperature for 12

dried blueberry powder

hours. Strain the oil and keep in a squeeze bottle in

dried spinach powder

the fridge. Place the flans on a small tray and dust them with the Smoked caramel

freeze-dried lingonberries, freeze-dried blueberries

(approx. 35 portions)

and dried spinach using a sieve. Pipe a small dot of

25g sugar

the smoked caramel into the bottom of the bowl, then

69 smoked butter

add the granita. Add the heather oil around the grani­

58g cream

ta, and then place the flan on top.

HESTUR 61.57 ° N // 6.53 °W 6.1 km 2 Pop: 19

Hestur, the 'Horse' , lies close to Koltur, the 'Colt' , the two islands separated by just a kilometre and a half of fast flowing ocean. Legend says that once there was a young man from Koltur called Magnus who used to swim across to Hestur to court a farmer's daughter, until he was found out and prevented by her father from landing, disappearing into the waves never to be seen again. He has a memorial, the place-name Magnusartangi marked on the map at Hestur's northern tip. Now, at Gar}11arc:ett, further south on the main island of Streymoy, a small ferry journeys across the sound, crossing and re-crossing the fjord each day in the swirling tides. It docks at the island's only village, on the sheltered eastern coast. There are no shops now, but the islanders have their own indoor pool, built to teach their children to swim. Families here still remember the stories from more than a hundred years ago when two boats were lost offshore in bad weather and a third of the island's male population drowned. On the rounded northwestern end of the island, two mountain tops, Mulin and Eggjar6k, rise more than 400 metres above the ocean. As the plateau slopes southwards, half-a-dozen freshwater lakes mirror the moody Atlantic sky. They hold shimmering treasures; brown trout, a delicacy for those who can climb the steep slopes behind the tiny village. In these still pools the little fish live out their lives high above the sea.

Grilled Trout

Trout

Method

1 trout

Add the juniper branches to a container and freeze

Juniper

using liquid nitrogen before bashing the needles off

heather

the branches. Add the needles and oil to a Thermomix and spin at 70 ° C for 7 minutes. Strain and store in the

Method

fridge until use.

Open the belly of the trout to take away the innards and rinse the fish under running water.

Smoked trout stock

Grill the trout whole over burning heather and juniper

800g trout bones

to get a lightly smoky flavour. Remove the trout from

10g juniper branches

the grill when the core temperature reaches 43° C.

10g heather

Arrange a plate with juniper and heather and place

31 water

the whole trout on the plate. Serve table-side.

Method Smoked trout sauce

Grill the trout bones for approximately 3 minutes in

50g smoked trout stock

a closed grill and add the juniper and heather to the

50g whey (reduced by 1 /3)

glowing charcoal so that bones get smoked. Once the

40g butter

bones are grilled and have a smoky flavour transfer

17 g smoked cheese

them to a pot and add in the water. Simmer the bones for 20 minutes, then leave the stock in the fridge over­

Method

night. Strain the stock and reduce down to 200g while

Add the smoked trout stock and whey to a pot and

skimming the stock every now and then.

bring to boil. Add the butter and smoked cheese and blend with a hand blender. Keep warm in the pot until

Assembling the dish

use.

heather flowers

Pickled unripe redcurrants

Method

16g unripe redcurrants

Add 4g of the pickled unripe redcurrants together

45g sugar

with a teaspoon of the juniper oil in the bottom of

45g white wine vinegar

the plate. Warm and foam the sauce using a hand

90g water

blender. Bring the plate, sauce, heather flowers and the already grilled trout to the table. Serve the dish

Method

table-side by removing the skin of the trout with a

Add the sugar and water to a pot and bring to boil to

knife. Use a knife and spoon to cut and place 2 small

dissolve the sugar, then cool. Mix in the vinegar and

pieces of the fish on each plate. Cover with the sauce

pour over the berries and leave to pickle for 2 weeks.

and finish by sprinkling a small quantity of heather flowers over the sauce.

Juniper oil

1 part juniper needles 2 parts sunflower oil

Trout Roe & Fermented Sweet Potato

Trout roe

Fermented sweet potato and carrot juice

30g trout roe

(approx. 12 portions)

100ml high quality dashi

125g fermented carrot juice 90g fermented sweet potato juice

Method

1,Sg lecithin

Add the trout roe and dashi together and leave in the

0,25g xanthan

fridge overnight. Rinse the roe in cold water and divide into 7,5 g portions. Keep in an airtight container in

Method

the fridge until use.

Before scaling the fermented sweet potato juice, make sure to blend it so that the natural starches get

Fermented carrot gel

mixed with the clear juice. T hen scale the 125g into a

(approx. 12 portions)

pot and reduce down to 30g while constantly stirring.

125g fermented carrot juice

Add the reduced sweet potato juice together with

1 gelatine sheet

the fermented carrot juice, xanthan and lecithin and blend at high speed for 2 minutes.

Method

Store in an airtight container in the fridge.

Soak the gelatine sheet in cold water. Add half of the fermented carrot juice to a pot and heat to 75° C, and

Lemon thyme oil

then dissolve the gelatine sheet into the juice. Add

1 part lemon thyme

the remaining juice to the pot and leave to cool to

1 part sunflower seed oil

room temperature. Add 10g of the fermented carrot juice to each plate and leave in the fridge for 3 hours

Method

until the gel is set.

Heat the oil up to 70 ° C and then transfer it togeth­ er with the lemon thyme to a vacuum bag and seal.

Fermented sweet potato juice

Leave the lemon thyme and oil to infuse at room

5 sweet potatoes

temperature for 12 hours. Strain the oil and keep in a

salt

squeeze bottle in the fridge until use.

Method

Assembling the dish

Peel the sweet potatoes and then pass through the

lemon thyme flowers

juicer. Strain the juice through a fine sieve and scale the juice. Measure 2% of the juice's weight in salt and

Method

stir in. Transfer to a fermenting vessel and leave for 1

Heat the fermented carrot and sweet potato sauce

month in a dark room at room temperature.

up to 30° C, then foam it with a hand blender. Add the trout roe to the bowl with the fermented and

Fermented carrot juice

set carrot gel, then add the carrot and sweet potato

5 carrots

foam. Finish by sprinkling some lemon thyme oil and

salt

flowers on top of the dish.

Method

Peel the carrots and then pass through the juicer. Strain through a fine sieve and scale the juice. Stir in 2% of the juice weight in salt, then transfer to a fer­ menting vessel and leave for 1 month in a dark room at room temperature.

,

STO

,

DIMUN

61.41° N // 6.44°W

2.5 km 2 Pop:9

The turf-roofed hjallur - or drying shed - is central to Faroese food culture. Built close to the dwelling house, one wall is made of open slats to allow the sea air to ventilate the space, allowing the flavours of rcest and skerpikj0t develop. These are the essence of Faroese flavour, and the colour of the meat as it ages will be blue and brown, copper green and rich bronze, all the way through to deep charcoal. Dry-ageing produces unique umami notes - a deep sensation at once salty and sour, bitter and sweet. Fresh lamb, beef, pilot whale and poultry is hung in the hjallur immediately after slaughter, and the specific humidity of the air determines the speed of fermentation, and the eventual flavour of the meat. Many people will say they can taste a difference in the meat from different islands. Inside the hjallur it must be neither too warm, nor too cold, a fine balance that will neither stop the meat fermenting, nor let it rot. Anaerobic bacteria colonise the meat during the process and it passes through a moist stage - visnao, then rcestur, and then the dry state - turt. At last, the final stage of skerpi is attained, and the purists say mutton should hang for two years to reach this level. Then, the moisture content of the meat will have decreased by at least two thirds. On Stora Dfmun, rich land, fertilised by untold numbers of nesting seabirds, is tended by just one family, guardians in this place for eight generations. High pastures provide undisturbed grazing for cattle and sheep. On the west coast, a perilous path leads down to a small patch of grass where just a few rams enjoy lush summer grazing. They must be fetched in the autumn, and the farmers risk the journey only when conditions are dry enough to make it safe. Many men have lost their footing on these sharp shores, where the cliffs stand hundreds of metres above the sea. At slaughtering time, hundreds of ewes and their lambs are herded down to the farmyard for sorting and weighing. Black, white, and red, the fleeces combine every permutation of pattern, hundreds in all. Salted and cured, the skins become decorative patches of Dfmun's remote beauty to be transported over the Atlantic into people's homes. Later, when the nights are long, and the meat has blackened, its savoury complexity will overwhelm the nose and tongue. Neither wet nor per­ fectly dry, the taste of rcest is uniquely Faroese. And there, on cool high shelves waiting for their time are the waxy tubs of intestinal fat, the famed garnatalg. Once the most valuable part of the sheep's carcase, it will be sliced and renderedinto warm gravy at the year's end as a seasonal accompaniment to fermented fish and boiled potatoes.

Skerpikj,z,t with Reindeer Lichen

Skerpikj"t

Method

1 piece of skerpikj0t (wind-dried fermented lamb)

Add water and sugar to a small pot and bring to boil until the sugar dissolves. Leave to cool, and then add the vinegar and place in the refrigerator. Once cooled, add the lingonberries to the liquid and leave to pickle for at least four weeks before using.

Method

De-bone the skerpikj0t and freeze the meat. After freezing use a meat slicer (set at 2mm) to cut into oblongs 6.5cm x 3cm. Store between parchment papers in an airtight container in the refrigerator. Reindeer lichen

Chicken glace

1 whole chicken (approx 1500g) 5,51 water

1 Sg reindeer lichen Method Method

Soak the reindeer lichen in water and clean it from potential dirt without tearing it apart. Cut and shape the lichen with scissors into approximately 3cm circles (2cm thick). Deep fry at 130° C until crisp. Leave to cool down and then store in an airtight container. Mushroom oil

500g brown button mushrooms sunflower oil Method

Finely chop the mushrooms and transfer to a container. Cover in oil, seal the container and then bake in the oven for 12 hours at 80 ° C. Strain and refrigerate.

Cut off the legs, wings and breast. Cut the breast into two even pieces. Divide the carcase in two, lengthways, and transfer to a hotel pan/gastro tray. Roast every­ thing together with a little oil at 200 ° C for 20 minutes. Then, flip the chicken pieces upside down and roast for another 20 minutes. Now de-glace the hotel tray/ gastro pan with the roasted chick by adding 500ml water for 5 minutes while in the oven. Now, transfer to a pot and add the remaining water (SI). Simmer over a low heat for five hours while skimming the stock every 30 minutes. Strain the stock and reduce down to a glace. Rehydrated mushrooms

20g dried mushrooms 70g reduced chicken glace

Mushroom and lingonberry emulsion

(approximately 10 portions) 10g egg yolk 60g mushroom oil 2g salt 20g rehydrated mushrooms 24g pickled lingonberries

Method

Cut the mushrooms into small cubes and dehydrate at 55° C for 4 hours, or until completely dry. Warm the chicken glace and add the dried mushrooms to rehydrate for a few minutes. Serving

Method

Slowly emulsify the mushroom oil in the egg yolks and mix in the dried mushrooms and pickled lingonberries. Season with salt. Pickled lingonberries

lingonberries 1 part white wine vinegar 1 part sugar 2 parts water

Add a good spoonful of the mushroom emulsion on top of the reindeer lichen. Top it off with the skerpikj0t and place on the presentation plate

Raestur Fiskur and Garnatalg

Potato puree

Method

90g potatoes

Dissolve the salt in the water. Add the fillet to the

9g butter

brine and let it cure for 12 hours. Remove from the

9g cream

brine, pat dry and then roll up with a plastic wrap.

1,8g salt

Steam at 70° C for about 25-35 minutes, depending on thickness. Leave to cool, and then freeze the roll.

Method

Keep in the freezer until needed.

Cook the potatoes and leave to steam off. Pass them through a potato ricer and mix in the butter, cream

Leek ash

and salt while the potatoes are still warm.

1 leek

Potato sticks

Method

2 potatoes

Cut the leek in half lengthwise and separate the layers.

leek ash

Cook in the oven at 300 C for 30 min until completely

°

burned. Blend the burnt leeks into a fine powder.

Method Peel and cut the potatoes on a meat slicer at 10mm.

Cheese base

Punch out the potato with a 10mm cutting ring. Save

70g aged cow's cheese

all off-cuts for the potato puree. Blanch the potatoes

70g water

for 45 seconds and cool in ice water, then store in an airtight container until needed. Allow approximately

Method

15-20 pieces per person.

Cut the cheese into smaller pieces and add to a pot. Add the water and simmer for 20 minutes while

Garnatalg disk

stirring every now and then. Strain the cheese base

25g breadcrumbs

and leave to cool.

15g grated

& aged cow's cheese

25g soft butter

Cheese sauce

25g garnatalg (fermented lamb's intestinal fat)

80g cheese base 16g reduced cream (reduced by 2/3)

Method

8g butter

Add the garnatalg to a pot and melt it over low heat,

3g corn starch mix (1 part water, 1 part Maizena)

then bring up the heat and roast it for 3 minutes. Now

0,8g lecithin powder

sieve the garnatalg to get rid of any meat crumbs, and leave to cool down to around 50° C. Add the

Method

breadcrumbs to a blender and blend into a flour-like

Add the cheese base, reduced cream, and butter to

appearance, then blend in the cheese to a uniform

a pot and bring to the boil. Thicken the sauce with

mixture and then the soft butter and garnatalg. Add

the corn starch and then blend in the lecithin with a

the mixture between two sheets of parchment paper

hand blender.

and spread out to an even 3mm thin layer and freeze. When frozen, use a 67mm cutting ring to punch out

Serving

the cheese disks and store on parchment paper in

Warm the potato puree in a pot, transfer to a piping

the freezer until needed.

bag and then cover the bottom of the bowl with the puree. Place a garnatalg disk over the potato puree

Raestur fiskur

and burn with a blow torch. Place the potato sticks

1 fillet of fermented ocean perch

around the bowl and then sprinkle with leek ash.

(approximately 200g)

Warm the cheese sauce and foam with a hand blender.

500g water

Grate a small amount of the frozen fermented fish

15g salt

over the dish at table-side and finish by pouring the sauce.

Ra!st Kjet with Pearl Onions

Raest kj"t (fermented lamb)

Pickled lingonberries

1 fermented lamb shoulder

lingonberries

140g cooked and chopped fermented lamb

1 part sugar

90g lamb glace

1 part white wine vinegar

1,2g salt

2 parts water

10g butter

Method Method

Add sugar and water to a pot and bring to a boil

Slowly simmer the fermented lamb shoulder until the

to dissolve the sugar. Cool down and then add the

meat falls off the bones (approximately 3 to 4 hours).

vinegar. Pour the pickling liquid over the lingon­

Leave to cool down to room temperature and then

berries and leave to pickle for 2 weeks before use.

peel all the meat from the bones and chop the meat into small pieces.

Pearl onion

Mix 140g of the meat together with the glaze, Bring

24 pearl onions

to a simmer, then whisk in the butter and season with

Method

salt.

Cut the pearl onions in half and blanch for 10 seconds

Lamb glace

before cooling in ice water.

1,7kg lamb shoulder (without bones)

Peel off the skin and separate the onion layers. Portion

500g lamb bone

11 onion halves that are the same size per person and

7,51 water

keep in an airtight container in the fridge until use.

sunflower oil

Assembling the dish Method

Thyme leaves

Trim the fat away from the lamb shoulder and cut into smaller cubes. Coat the lamb cubes in a little °

bit of oil and roast them in the oven at 200 C un­ til golden brown (after approximately 12 minutes). Transfer the roasted lamb to a pot and add in the water. Simmer for 6 hours while skimming every 30

Method Place a cutting ring (6cm diameter) in the centre of the plate and fill with the warm fermented lamb, spreading it out to the edge of the ring and then

minutes. Strain away the meat and reduce the stock

remove. Blanch the onions for another 15 seconds,

down to 200g of glace.

then arrange them around the meat. Add one pickled lingonberry in each onion and 2 thyme leaves.

,.

,.

LITLA DIMUN 61.38° N // 6.42 °W 0.82 km 2

Pop:O

Looming out of the sea, like a giant cup-cake topped with sugar-icing, this little basalt island is permanently crowned with its own white cloud. Encircled by the Atlantic, Lftla Dfmun was never inhabited by man, though it was once home to the last surviving native Faroese sheep, small and wiry, hardy animals covered in tight brown wool. Dark waters swirl and eddy around the rock, and only under very calm conditions can a boat put people ashore. As the ferry to Suduroy passes by each day, travellers marvel at this my sterious place, a secret kingdom forbidden to all but the lucky few whose families still have the right to tend their flocks onshore. High above the water, the island has no permanent river of its own, and there is little flat ground on which to farm. These dark seas produce valuable treasures: succulent scallops, Faroes cod, razor clams and giant horse mussels. In the deepest trenches the langoustines - hummari - thrive on the constant temperature of 8 ° C, and the strong currents of cleansing water that course along the rocky seabed of the North Atlantic. Orange-shelled, salty and sweet, these slender crustaceans have their own secretive existence in the cool dark depths. Fishing has made these islands what they are, with brave men in small boats seeking out the richest grounds and sending much of their prime catch away again by sea and air to customers on the other side of the world.

Sea Urchin and Pickled Parsley Stems

Sea urchin 4 sea urchins 500g water 10g salt

Method Add salt and water to a container, then dissolve the salt with a hand blender. Cut open the bottom of the sea urchin with scissors and scrape out the roe

& gonads with a small spoon.

Clean out the inside from the sea urchin shell which will be used for serving. Rinse the roe/gonads in the saltwater solution and pat dry. Store on ice in an air­ tight container in the refrigerator.

Pickled parsley stems 15,2g parsley stems 25g white wine vinegar 25g sugar 50g water

Method Add water and sugar to a small pot and bring to boil until sugar dissolves. Leave to cool and then add the vinegar and place in the refrigerator. Finely chop parsley stems and add to the pickling liquid for 12 hours before use.

Assembling the dish salt lemon juice Add 3 pieces of roe/gonads into the empty sea urchin shells. Drain and place a small spoonful of the pickled parsley stem next to the roe/ gonads.

Horse Mussel with Pickled Dill, Elderflower and Coriander Seeds

Horse mussel

slices in an airtight container covered with a wet cloth.

2 horse mussels

Cut out 20 small broccoli bouquets from the top. Store in an airtight container covered with a wet cloth.

Method Steam the horse mussels for 18 minutes at 100 ° C. Then

Caramelised onion stock

cool in ice water. Reserve the shells to be used for plat­

200g onions

ing. Carefully remove tendons from the horse mussels

water

and cut out the dark parts of the flesh until you get a clean bright orange mussel. Cut into pieces (approxi­

Method

mately 1,3cm x 1,3cm) - 4 pieces per portion. Store in

Peel and chop the onions. Transfer to a pot and slowly

the refrigerator.

caramelize. Oncecarmelized, cover withwaterandsimmer for 30 minutes. Strain through a chinois & allow to cool.

Pickled elderflower Freshly foraged elderflower

Pickling sauce

2 parts water

5,Sg caramelized onion stock

1 part elderflower vinegar

5,Sg elderflower vinegar 14,Sg water

Method

0,Sg pickled coriander seeds

Add elderflower, vinegar and water to a vacuum bag and pickle for a minimum of 3 days.

Method Add all ingredients to a blender and blend at high

Pickled coriander seeds

speed for 1 minute. Transfer the liquid to a container

Freshly picked coriander seeds

and leave to infuse in the refrigerator overnight. Strain

Salt

the liquid and store in the refrigerator until needed.

1 part white wine vinegar 2 parts water

Dill oil (approx. 20 portions)

Method

150g dill (without the stems)

Cover the coriander seeds in salt for 3 weeks. Then rinse

150g sunflower oil

the salt off the seeds. Mix vinegar and water and add to a vacuum bag with the

Method

coriander seeds and leave to pickle for at least 14 days.

Roughly chop the dill and then transfer to a Thermomix and add the oil. Blend at high speed at 70 ° C for 7 min­

Pickled dill stems

utes. Strain and transfer to a squeeze bottle. Store in the

dill stems

refrigerator until use.

1 part white wine vinegar 1 part sugar

Serving

2 parts water

pieces of lemon thyme shoots of sea sandwort

Method

leaves of sea sandwort

Add water and sugar to a pot and bring to boil.

dulse powder

Refrigerate, and once cool add the vinegar. Chop dill stems very thinly and add to the cold liquid and pickle

Assembling the dish

for 8 hours.

Add 5 pieces of the horse mussel in the horse mussel shell. Dress the horse mussel with the pickled dill

Broccoli

stems, elderflower, and 6 coriander seeds per portion.

¼ of a small broccoli.

Grill the broccoli bouquets and add 5 pieces into each shell. Dust the raw broccoli stems with dulse

Method

powder and add 4 pieces around horse mussel.

Cut the stem off the broccoli and slice (4 pieces per

Decorate with 6 lemon thyme leaves, 4 sea sandwort

portion) at 1mm thickness on a mandolin. Cut the

leaves and 3 sea sandwort shoots.

slices using a 22mm cutting ring. Store the broccoli

Scallop with Pickled Cauliflower and Scallop foam

Scallops

Scallop stock

4 scallops

400g small scallops 600g water

Method

oil

Open the scallop with a small palette knife, and remove the entrails while making sure that the scallop is still

Method

attached to the bottom of the shell. Free the roe from

Add the scallops and a little oil to a pot and caramelize

the rest of the entrails and place it next to the scallop

over low heat until golden brown. Transfer to a pot

in the shell. Now put the top shell back onto the

and add the water. Simmer for 45 minutes. Strain and

bottom shell.

store in the refrigerator.

Cauliflower puree

Scallop sauce

(approx. 60 portions)

160g scallop stock

150g cauliflower

32g reduced cream

20g cream

16g butter

40g butter

1g salt

2g white wine vinegar

1,Sg lecithin

Method

Method

Caramelize the cauliflower in a pot over medium heat

Blend all of the ingredients at high speed for 1 minute.

until a golden-brown colour. Transfer to a blender and add the cream and butter and turn into a smooth

Serving

puree. Season with salt and vinegar.

Heat up cauliflower puree and add to a piping bag. Pipe cauliflower puree into the bottom of the cups.

Pickled cauliflower

Put 4 bouquets of pickled cauliflower on top of the

16 small pieces of cauliflower bouquets

puree. Warm and foam the sauce with a hand blender.

1 part white wine vinegar

Add one full tablespoon of scallop foam into the cup.

1 part sugar

Serve the cleaned scallop on the side and let the

2 parts water

guest cut and add the scallop into the bowl.

Method Add water and sugar to a pot and bring to boil. Leave the water to cool, then add in the vinegar. Cut small bouquets of the cauliflower and pickle for 12 hours before using.

Crab with Elderflower and Caramelized Onion

Crab

Elderflower gel disk

125g cream

400g red deep sea crab claws

(approx. 10 portions)

0.35g xanthan

89 elderflower lemonade

0,7 % salt

3,3g elderflower vinegar

Method Steam the crab for 35 minutes at 70 C

0,3g agar agar

Method

then cool down in ice water. Carefully

0,6g gellan gum

Cut onions roughly and add to a wide

°

pot with a lid. Slowly caramelize the

break the shells and pick the meat out onto a metal tray (chilled with ice un­

Method

onion over low heat and stir regularly.

derneath). Go through the meat with

Add elderflower lemonade and vinegar

The onions should weigh about 61,5 g

pallet and tweezers to ensure that there

to a pot and bring to boil. Add the agar

after

are no crab shell splinters left in the

agar and gellan and boil for 1 minute

cream to the onions. Scale the mixture

meat. Divide the crab into 17g portions

while stirring constantly. Strain and add

and add salt equal to 0.7% of the mix­

and store in an airtight container in the

to a container. Let it cool down until

ture. Transfer the mixture and xanthan

fridge.

completely set. Using a meat slicer -

to the Thermomix and blend at high

Just before serving season with salt and

with the blade stationary and wet - cut

speed for 2 minutes. Pass through a

lemon juice.

into 1mm thickness. Punch it out using

chinois and add to siphon. Charge the

a 7,5cm cutting ring. Store in an airtight

siphon with 1 gas capsule. Onion foam

container in the refrigerator.

is served warm.

10g egg yolk

Elderflower vinegar gel

Caramelized onion oil

60g crab oil

(approx. 200 portion)

(approx. 50 portions)

2g parsley

100g elderflower vinegar

100g caramelized onion

1,Sg shallots

16,6g white wine vinegar

100g sunflower seed oil

1g salt

83g water

1,2g white wine vinegar

2,8g agar agar

Crab emulsion

caramelizing.

Add water and

(approx. 10 portions)

Method Vacuum pack the onion and oil together °

Method

Method

and cook at 80 C for 8 hours. Strain the

Finely chop the parsley, and finely dice

Add all ingredients to a pot and boil for

oil and keep in a squeeze bottle until

the shallots. Add the yolk to a bowl and

2 minutes while stirring.

use.

slowly emulsify the crab oil in the bowl.

Leave to cool down and then blend

Then add the parsley and shallots and

into a smooth puree like texture. Strain

Leek ash

season with the salt.

through a fine sieve and then transfer

1 leek

to a squeeze bottle. Refrigerate until use.

Crab oil

Method Cut the leek in half lengthwise and

75g crushed crab shell

Pickled elderflower

separate the layers. Cook in the oven at

Freshly foraged elderflower

300 C for 30 minutes until completely

Method

1 part elderflower vinegar

burned to ash. Blend the leek ash into

Roast the crushed shell for 12 minutes

2 parts water

a fine powder.

cover with 200g sunflower oil. Cover

Method

Assembling the dish

the container and place in the oven at

Mix water and vinegar together and

Place a 7,5cm cutting ring in the centre of

85 ° C for 12 hours. Strain, allow to cool

cover the elderflower. Leave to pickle

the plates, then pipe the crab emulsion

and refrigerate.

for at least one month before use.

inside it, before adding the seasoned

sunflower oil

°

°

at 175 C. Transfer to a container and

crab. Remove the cutting ring and

Roasted sunflower seeds

Dried elderflower

place the elderflower gel disk over the

3g sunflower seeds

Freshly foraged elderflower

crab. Pipe the elderflower disk with 10 small dots of the elderflower vinegar

1g salt 50ml water

Method

gel and 10 small bunches of pickled

Place elderflower In a dehydrator at

elderflower. Sprinkle dried elderflower

°

Method

60 C until completely dried. Remove all

over the disk and then add 15 sunflower

Dissolve the salt in the water and add

the stems. Store in an airtight container.

seeds. Finish with a dusting of leek ash. Place sauce around the elderflower gel,

the sunflower seeds and leave to soak for 8 hours. Sieve and let them dry for

Caramelized onion foam

and then finish by adding spots of onion

2 hours. Place on a tray and bake in the

(approx. 12 portions)

oil to the sauce.

°

oven at 180 C for 12 minutes. For each

61,Sg caramelized onions

dish you will need 14 seeds.

125g water

Sweet Limpet Creme

Limpet powder

Limpet cream

4 limpets

38g reduced carrot juice 52g pasteurised egg yolk

Method

43g sugar

Remove the meat from the shell

& reserve the shells

77g cold butter

for assembling later on. Place the meat in a dehydrator

1,75g dried limpet powder

and dry at 60 ° C for 12 hours. Transfer to a coffee

1,Sg dulse powder

grinder and mix until fine powder. Store in an airtight

0,8g sea salt

container.

½ a lemon,

Reduced carrot juice

Method

500g carrot juice

Add carrot juice and lemon zest to a small pot and

10g dried dulse

bring to boil. Mix in the sugar and egg yolk and heat

& the zest from ½ a lemon

°

over a water-bath until it reaches 81 C. Strain the mix­ °

Method

ture through a fine sieve. Leave to cool down to 35 C

Add the ingredients to a pot, bring to boil and re­

and then slowly emulsify cold butter cubes into the

duce until it has reached 50 ° Bx, checked with a Brix

mixture with a hand blender. Fold in limpet powder,

refractometer. Leave to cool and store in a container.

dulse powder and salt. Keep the mixture ready and

This recipe makes 80g reduced carrot juice.

immediately start assembling. T his recipe gives 150g finished cream. You will need 7,5g per shell (approxi­

Limpet cracker

mately 20 servings).

25g reduced carrot juice 50g glucose

Assembling the dish

25g butter

Take half of the limpet cream and mix it with broken

20g flour

down limpet crackers. Transfer to a piping bag and

1g salt

pipe into the bottom of the limpet shell, filling about

1g limpet powder

1/3 deep. Transfer the remaining limpet cream (that

1g dulse powder

does not include the crackers), into a piping bag and add about 1/3 more of the clear limpet cream on top.

Method

Keep in the refrigerator for a minimum of 2 hours to

Heat up the glucose and reduced carrot juice to 90° C.

set.

°

Leave to cool to 35 C and then emulsify in the cold butter using a hand blender. Add flour mixed with

Serving

limpet powder, dulse powder and salt and mix with

Place the limpets on the moistened stones.

the hand blender. Spread as thinly as possible on silicone mats. Bake at 140° C for 10 mins with full ventilation. Leave to cool and then break up the crackers and store in an airtight container. For each limpet shell you will need 2g. This recipe gives 30 servings.

NOLSOY 62.00 ° N // 6.40°W 10.3 km 2

Pop: 235

N61soy guards the entrance to T6rshavn harbour from driving eastern winds, a low bulwark against the power of this northern ocean. For the townspeople, its smooth contours are a comforting companion when winter begins, and the sea turns dark as the sun sinks beneath the horizon. The island catches the light, changing form in shrouds of sun, cloud, rain and mist. The fulmars came from the far north, Arctic birds with dazzling white plumes and a harsh barking call. It suits them here, this long low island of coloured houses huddled around the small harbour where whale bones form a welcoming archway. Other chattering birds make their way to N61soy, including storm petrels which fly thousands of miles from the southern tip of Africa to breed, and the grumbling puffins who nest in tunnels beneath the rocky outcrops on the island's eastern edge. This is a home for brave long-distance travellers, and each summer the islanders commemorate their own seafaring hero, Ove Joensen, who rowed across the Atlantic single-handed for forty-one days to reach Denmark in a tiny boat. After sixty days on the nest, young fulmars must jump into the sea from their high perches, and, once their muscles become strong enough, stretch their wings and rise into the air. Those plump chicks can be caught with a net, and their oil-rich flesh has traditionally been roasted for human nourishment. The birds can live for half a century, returning to brood in spring, after spending most of their lives soaring and gliding above the high seas.

Fulmar with Beetroot and Rose hip

Fulmar breast

Method

1 fulmar breast (serves 2 people)

Add the fulmar glace, gastrique, salt and Sichuan

20g butter

pepper to a pot and bring to boil. Take off the heat

3g thyme

and leave to infuse for 1 hour then strain and whisk in the redcurrant vinegar.

Method Remove the fat from the breast and leave on the

Chewy beetroots

counter to gain room temperature. Pan-fry the breast

2 large beetroots

in a little oil at high heat for 2 minutes on each side. Remove from the heat and add the butter and thyme.

Method

Baste the breast with the butter over low heat until

Boil the beetroots for 45 minutes until tender, then

°

the core temperature reaches 53 C. Transfer to a

peel and cut into half or quarter depending on size

container and add the thyme on top of the breast,

and shape. Place the beetroots in a dehydrator and

then cover with tin foil and leave to rest for 4 minutes

dry for 8 - 12 hours at 60 C until they have a leathery

until ready to plate.

chewy texture. Cut into sticks (1cm x 4cm) and allow

°

4 sticks per portion.

Fulmar glace 10 fulmar carcases with wings and legs

Pickled rose hip petals

1 kg carrots

Fresh rose petals

50g garlic

1 part apple vinegar

101 water

1 part sugar

oil

2 parts water

Method

Method

Trim all fat from the fulmar flesh, wings and legs.

Simmer the water until the sugar is dissolved, then

°

Sprinkle with a little oil and roast in the oven at 200 C

leave to cool down before adding the vinegar. Add

for 15 minutes. Peel and chop the carrots and garlic

the rose petals to the liquid and leave to pickle for

and add to a large pot together with the roasted

2 weeks.

carcasses and water. Simmer for 3 hours. Strain the stock and then reduce down to 200g glace.

Assembling the dish ground elder (Goat's cabbage)

Gastrique

ground elder flowers

30g sugar

yarrow flowers

250g beetroot juice reduced by½ 50g red wine reduced by¼

Add a little bit of the sauce to a small pot together

60g red currant vinegar

with the beetroot sticks and bring to a boil. Slice the fulmar breast and place two slices on each

Method

plate with the beetroot sticks on the right hand side

Caramelize the sugar in a pot then add in the liquids

of the fulmar. Cover the beetroot with rose hip petals

and reduce down to 100g. Leave to cool and store in

and the herbs. Warm the fulmar sauce and pour

the fridge.

table-side in front of the guests.

Fulmar sauce 65g fulmar glace 13g gastrique 0,2g salt 0,6g roasted Sichuan pepper 69 redcurrant vinegar

R 62.59° N // 6.58 °W 2.8 km 2

Pop:2

The sheep must be collected from all over the island, including up on the high rounded flanks of Kolturshamar which fall steeply into the fast-flowing Vagfj0rour. The island's low plateau stretches between the highest point of Kolturshamar at almost 500m and the top of Faroes' smallest ' official' mountain, Fjallio, which reaches just 101 m in height. Once fifty people lived on the island, but there is only one couple now, Bj0rn Patursson, and his wife Lukka. They keep 160 ewes, and a few cattle and poultry. Their cosy farmhouse sits on the east coast, not far from the ancient remains of Heimi r Hus{, a turf-roofed homestead that dates all the way back to the earliest V iking settlements around 900 A.D. Shepherding and sheep culture are imprinted on the land. In the autumn the sheep are gathered from the island and placed in pens and sorted by sex. They are weighed, and those selected for slaughter despatched humanely, and bled quickly to preserve the meat. The fresh blood, scarlet and still warm will be stirred vigorously and taken to make bl6om0rur, traditional black-pudding, rich in flavour. The carcase is prepared the old way, by hand, and the fleece removed slowly in a process known as fletting, or flay ing. Knuckles clenched, strong hands push and knead the skin away from the underlying muscle, firmly but gently so as not to tear the delicate tissues beneath. A good carcase must be unblemished, smooth and free from tears and punctures in which a fly might lay its eggs. The farmers know that a narrow channel filled with water in the floor of the hjallur, the curing shed, will keep the flies away - they won't lay in a place where the developing maggots could fall and drown. Only the hooves and horns, and a few internal parts are discarded, as every other part of the Faroese sheep will be eaten. Hearts and livers, intestines used for sausage skins, tallow and colon fat, all have their place in the traditional kitchen. With the wool seared off by flame, boiled sheep's heads remain a favourite dish, the succulent fatty pad on the cheeks the tastiest part.

Grilled Lamb's Heart

Lamb heart

Method

1 lamb heart

Add lamb glace, lamb blood, butter, salt and xanthan

salt

to a Thermomix and blend at 70° C on medium speed. Immediately cool the mixture in an ice bath

Method

and transfer the mixture to an airtight container with

Scale the heart and rub it with 3% of its own weight in

lid, and cool in the freezer for 20 minutes. Transfer

salt, then transfer to a vacuum bag. Seal and leave to

the mixture (together with the gastrique and rose

cure in the fridge for 12 hours.

petals) to a blender and mix on medium high speed

Take the heart out of the vacuum bag and rinse under

for 2 minutes. Pass through a fine sieve and store in

cold water. Pat dry and then cut open the heart along

an airtight container in the fridge until use.

the main vein and trim away fat and tissue. Portion the heart into 3 pieces of 1.5cm x 3.5cm per person.

Gastrique 30g sugar

Lamb Glace

250g beetroot juice reduced by½

1,7kg lamb shoulder (without bones)

50g red wine reduced by ¼

500g lamb bone

60g red currant vinegar

7,51 water sunflower oil

Method Caramelize the sugar in a pot then add in the liquids

Method Trim the fat away from the lamb shoulder and cut into smaller cubes. Coat the lamb cubes in a little bit of oil and roast them in the oven at 200 ° C un­ til golden brown (after approximately 12 minutes). Transfer the roasted lamb to a pot and add in the water. Simmer for 6 hours while skimming every 30 minutes. Strain away the meat and reduce the stock down to 200g of glace.

and reduce down to 100g. Leave to cool and store in the fridge.

Assembling the dish 9 red rose petals per person 3 white rose petals per person Build the rose and heart skewer by placing the meat between layers made up of first 2 red petals and then

Blood Cream

2 white petals at each end of each piece of the heart.

144g lamb glace

Drizzle with neutral oil and grill over glowing hot

45g lamb's blood

charcoal for 2 minutes, then add a small quenelle of

45g butter

the blood cream on the plate and place the spear to

0,2g salt

the side of it.

0,4g xanthan 20g rose petals 18g gastrique

Lamb Fillet and Celeriac

Celeriac puree

Leek ash

Method

(approx. 25 portions)

1 leek

Trim the fat away from the lamb­ shoulder and cut the meat into smaller

1 small celeriac

Method

cubes. Coat the lamb cubes and lamb

Cut the leek in half lengthways and

bones in a little bit of oil and roast

Method

separate the layers. Cook in the oven

them in the oven at 200 C until golden

Cook the celeriac whole over char­

at 300 C for 30 minutes until com­

brown for approximately 12 minutes.

coal at medium heat until the core

pletely burned. Blend the burnt leeks

Transfer the roast lamb to a pot and

temperature is 85° C (around 4 hours),

into a fine powder.

add the water. Simmer for 6 hours

salt

°

°

while skimming every 30 minutes,

making sure to turn the celeriac every 20 minutes. T hen, while the celeriac is

Pickled Beetroot

then strain away the meat and reduce

still warm, peel off the skin and blend

1 beetroot

the stock down to 200g of glace.

into a smooth puree, and season with

35g sugar

salt.

35g water

Assembling the dish

70g apple vinegar

1 lamb fillet thyme leaves

Celeriac cylinder 1 celeriac

Method

salt

Add water and sugar to a pot and

Method

bring to a simmer to dissolve the

Method

Peel the celeriac and cut it into a

sugar, then leave to cool down. Then,

Leave the lamb fillet on the counter to

square 7cm in depth, then use a

add the vinegar.

reach room temperature then panfry

shaped cutting ring to punch out 3

Peel the beetroot and cut into 3mm

in butter - reaching a core temperature

cylinders per portion. Blanch in 2%

slices , then place into the pickling

of 54 C with a golden-brown cara­

salt water for 15 seconds and then

liquid and leave for 24 hours. Take

melized surface. Leave the lamb to

cool in ice water. Cover the celeriac

the beetroot out of the liquid and

rest for 5 min before cutting into 40g

cylinders with a moist cloth and store

pat dry, then cut into 3mm x 70mm

portions.

in an airtight container in the fridge

strips. Covered with a moist cloth and

until use.

store the beetroot strips in an airtight

Heat the puree in a pot and blanch

container in the fridge until use.

the celeriac cylinder for 10 seconds.

°

Sprinkle the leek ash over the celeriac

Leek crisp 1 leek

Pickled elderberries

cylinders and place 3 pieces on each

oil

Fresh elderberries

plate. Add the pickled beetroot on

salt

1 part apple vinegar

the left side of each celeriac then add

1 part sugar

3 thyme leaves on top. Finally, top

2 parts water

off with crisp leeks. Place the pickled

Method

elderberries around the plate and add

Cut one layer off the leek and blanch it for 10 seconds, then cool in ice water.

Method

a quenelle of the puree in the bottom

Cut it into 3 strips per portion of 2mm

Add water and sugar to a pot and

left portion of the plate then add the

x 120mm. Lightly season the leek with

bring to a simmer to dissolve the sugar,

meat. Heat up 50g of the lamb glace

salt and then place in between 2 wavy­

then leave to cool down. Add the vin­

and whisk in 10g of cold butter and

trays (baguette-trays) brushed with

egar. Finally, add the elderberries to

pour table-side in front of the guests.

oil. Bake until crisp (for around 6 to 8

the liquid and leave to pickle 2 weeks

minutes at 175° C). Leave to cool down,

before use.

then store in an airtight container in a dry place.

Lamb glace 1,7kg lamb shoulder (without bones) 500g lamb bone 7,51 water sunflower oil

Lamb Terrine with Jerusalem Artichoke and Kale

Lamb terrine

Method

Pickled crowberries

(approx. 20 portions)

Chop the mushroom and garlic and

Fresh crowberries

1 lamb shoulder

panfry in 50g of the 150g butter then

1 part apple vinegar

3 lamb heads

leave to cool down to room tempera­

1 part sugar

6 lamb tongues

ture. Use a blender to turn the panko

2 parts water

250g lamb belly fat

breadcrumbs into a fine powder, then

1OOg melted butter

add in the butter, ink and pan-fried

Method

mushrooms and blend into a spread­

Add water and sugar to a pot and bring

able texture making sure there are no

to a simmer to dissolve the sugar, then

Method

clumps in the mixture. Spread the mix­

leave to cool down. Add the vinegar.

Add the lamb shoulder to a pot cov­

ture between two sheets of parchment

Then add the crowberries to the pick­

ered with 0,5% saltwater and bring to a

paper to an even 2mm thickness. Trans­

ling liquid and leave to pickle for 2

simmer. Then transfer to the oven and

fer the mixture to a tray and freeze.

weeks before use.

5,5 g salt

cook at 85° C for 8 hours. Peel the meat

When frozen, cut into pieces (2.5cm x

from the bone and roughly chop the

5.5cm). Store in an airtight container in

Lamb glace

meat. Scale 375g to use for the terrine.

the freezer until use.

1,7kg lamb shoulder (without bones) 500g lamb bone

Remove the tongues from the heads and then add heads to a pot and cover

Roasted kale

7,51 water

with 0,5% salt water and slow cook for

1 stem of kale

sunflower oil

2,5 hours. Peel the meat off the head

oil

and roughly chop the meat and scale

salt

Method Trim the fat away from the lamb shoul­

375g to use for the terrine. Slow cook the lambs' tongues in 0,5% salt water

Method

der and cut into smaller cubes. Coat

for 2 hours then roughly chop and scale

Wash the kale and pat dry, then remove

the lamb cubes in a little bit of oil and

225g for the terrine. Roast the lamb

from the stem and cut into smaller

roast them in the oven at 200° C until

° belly fat in the oven at 220 C until gold­

pieces. Toss in a little oil and season

golden brown (after approximately 12

en brown (for around 15 minutes), then

with salt, then transfer to a perforated

minutes). Transfer the roasted lamb to

leave to cool down to room tempera­

gastro tray / hotel pan and bake for 7

a pot and add in the water. Simmer for

° minutes at 140 C. Take the kale out and

6 hours while skimming every 30 min­

shake the tray, then bake for another 7

utes. Strain away the meat and reduce

Mix the chopped lamb shoulder and

minutes. Leave to cool down and store

the stock down to 200g of glace.

the chopped lamb's head with butter

in an airtight container in a dry place.

ture and roughly chop.

Assembling the dish

and salt while still lukewarm. Then add half of the mixture to a small gastro

Blanched kale

dried wild thyme

tray/hotel pan with parchment paper

1 stem of kale

parsley shoots

fat and roughly chopped lamb tongue

Method

Heat up 50g of the lamb glace and

together and spread over the shoulder

Wash the kale and pat dry, then remove

whisk in 1 0g of cold butter. Heat up the

and head in the tray. End by adding the

from the stem and cut into smaller

puree in a pot, and blanch the kale for

second half of the shoulder and head

pieces. Pat dry and store in an airtight

5 seconds. Place the mushroom disc

mixture on top of the tongue and fat

container in the fridge until use.

over the lamb terrine and cook in a

in the bottom. Mix the finely chopped

closed charcoal grill on low tempera­

in the tray. Cover with parchment paper

°

and a tray that fits into the tray with the

Jerusalem artichoke puree

ture. When the terrine is around 55 C

terrine and weigh it down with some­

(approx. 12 portions)

in the centre, blowtorch the mushroom

thing heavy - approximately 20kg - to

260g peeled Jerusalem artichoke

crust until it is somewhat crispy. Place

press the terrine. Leave in the fridge

200ml cream

the lamb terrine on the left side of the

overnight. Take the terrine out of the

1,5g salt

dish and a small spoonful of Jerusalem

fridge and place in the freezer for 30

butter

artichoke to the right side of the lamb. Cover the puree with both the crisp

minutes to firm up, then portion into rectangles 2.5cm x 5.5cm and about

Method

and blanched kale as well as some

1cm high. Store in an airtight container

Slowly caramelize the Jerusalem arti­

parsley shoots. Mix a spoonful of the

in the fridge until use.

chokes in a covered pot over medium

crowberries in the sauce and pour onto

high heat until golden brown. Add

the plate.

Mushroom crust

the cream and simmer on low heat for

(approx. 20 portions)

about 20 minutes until the artichokes

150g mushrooms

are completely soft. Transfer the arti­

5g garlic

chokes and cream to a blender and

150g soft butter

make into a smooth puree.

100g panko breadcrumbs 5g squid ink

SU0UROY 62.32° N // 6.52°W

164 km2 Pop: 4,660

Twisted basalt, heated and cooled in subterranean fires forms geometric shapes in the rock. T he blackened stones have been folded into regular columns, organ pipes, great fans and giant pedestals as neat as bricks. Along with the geology, more mutable things display a distinctive character here: the climate, and even the islanders' accents have their own style and rhythm. On this, the most southerly island, the cliffs at Akraberg are the last landfall before Shetland. The endless rolling waves gather pace and power over hundreds of kilometres of empty ocean, bringing cleansing currents to foster the growth of vibrant underwater life. Eaten by men, and also by their sheep for many centuries, there is now a trade in farming the glistening kelp and dulse from these inshore waters. Rich in iodine and vitamins, the seaweeds were long known as a beneficial source of fibre, and for their potential healing powers. On Suouroy the jagged coastline is deeply indented with gorges and inlets. The inter-island ferry sneaks into the fjord at Tv0royri, close to the old Viking settlement at Frooba, and passing the curved dome of the old salt silo now converted into a modern concert hall. There is much history here. At Famjin, the church holds Faroes' modern flag, the Merkio, first flown in 1919. Close by is a rune-stone, dating from the 17th century, proving that the runic script was still in use long after the Viking age had passed. And it was at H6v, in the north of the island that the events that gave birth to the ancient Faroese Saga began. It was there that Hafgrfmur's men quarrelled and caused the blood-feud which would lead to the dramatic rise of Sigmundur, the hero. Many years later, it was on northern Suouroy that he washed ashore, alone and exhausted after swimming fifteen kilometres from Skuvoy to escape his deadly enemies. And there on the sand, at the place they call Sigmundsgj0gv, he collapsed onto a bed of seaweed to await his fate.

Mahogany Clam with Seaweed

Seaweed tartlet

yolks, mussel stock, and vinegar and blend at high

300g fresh sea lettuce (Ulva sp.)

speed until a puree. Slowly emulsify the oil into the

30g spirulina

mixture, and finish by seasoning with salt and folding

69 salt

in the finely chopped lovage and parsley. Transfer the emulsion to a piping bag and store in the fridge.

Method Wash the sea lettuce under cold running water then

Mahogany clam

transferto a cloth-lined salad sling and spin until the sea

1 mahogany clam (Arctica islandica)

lettuce is dry. Transfer the sea lettuce to a Thermomix together with the spirulina and salt and blend at

Method

medium speed at 100 °C for 10 minutes. Transfer the

Carefully open the mahogany clam without separating

blended mixture to a Pacojet cup and freeze. Spin

the lower and upper shell. Take out the meat, and

the frozen mixture on the Pacojet, and then spread

trim so that you only have the pure meat left - save

it out on a silicon mat at 1mm thickness and leave

the off-cuts for the emulsion. Cut the mahogany clam

to dry for 6 to 9 hours at room temperature (until dry

into thin slices and reserve 5 pieces per portion. Keep

enough to flip upside down).

in an airtight container lined with parchment paper in

Once the seaweed sheet is upside down, leave it to

the fridge until use.

dry for another 4 to 6 hours until it is dry enough to cut into. (If the seaweed sheet gets too dry - especially

Dulse oil

around the edges you can spray it with water to make

35g dulse

it flat and flexible again). Once the seaweed sheet is

100g sunflower seed oil

dry enough to handle, use a 6cm diameter cutting ring and brush with syrup. Now place the sheet in

Method

between two tartlet moulds brushed with oil. Bake

Add the dulse and oil to a blender at high speed

for 50 minutes at 120° C. Now, remove the seaweed

for 2 minutes, then transfer to an airtight container

tartlet from the moulds and leave to cool. Store in an

and leave to infuse over night at room temperature.

airtight container in a cool, dry place.

Strain and store in a squeeze bottle in the fridge.

Syrup

Seaweed and herb salad

50g isomalt

bladderwrack (Fucus vesicu/osus)

50g water

channelwrack (Pelvetia canaliculata) dulse (Pa/maria palmata)

Method

sea lettuce (Porphyra umbilicalis)

Add the isomalt and water to a pot and bring to the

oyster leaf (Mertensia maritima)

boil while stirring to dissolve the isomalt. Leave to

sea sandwort (Honckenya peploides)

cool and store at room temperature.

beach mustard (Cakile maritima)

Clam and mussel emulsion

Method

(approx. 50 portions)

Wash and blanch all the seaweeds. Cut them into

100g blue mussels

smaller pieces so they fit into the tartlet. Wash all the

25g mahogany clam (Arctica islandica) off cuts

herbs and cut into smaller pieces so they fit into the

38g egg yolk

tartlet. Store all the seaweeds and herbs in individual

20g mussel stock

containers in the fridge.

300g sunflower seed oil 5g white wine vinegar

Assembling the dish

2g salt

dulse powder

69 finely chopped lovage 4g finely chopped parsley

Pipe half of the tartlet up with the mussel and clam emulsion, then arrange 3 pieces of each of the

Method

seaweeds and herbs onto each tartlet. Place the

Pan-fry the blue mussel and mahogany clam off cuts

mahogany clam slices in-between the herbs and

in a little oil over high heat to caramelize. Leave to

seaweeds and finish by sprinkling with a little bit of

cool, then transfer to a blender together with the egg

the dulse oil and powder.

Dulse Flan with Blueberry

Crystallized chocolate

Dulse powder

Pickled thongweed

(approx. 20 portions)

Freshly foraged dulse

Freshly picked thongweed

50g dark chocolate

(Himanthalia elongata)

Method

125g sugar

2 parts water °

Dry dulse in a dehydrator at 60 C for

1 part apple cider vinegar

Method

12 hours. Transfer to a coffee grinder

1 part sugar

Add the sugar to a pot and bring it to

and grind to a fine powder. Store in an

°

185 C on low heat. Add the chocolate

Method

airtight container.

to a stand-mixer attached with a flat

Add the water and sugar to a pot and

beater. With the mixer on low speed,

Blueberry leaves

bring to boil, then cool down the sugar

slowly add the hot caramel into the

(approx. 40 portions)

water before adding the vinegar. Chop

chocolate. Leave the mixture to cool

125g fresh blueberries

thongweed into small (0,5cm) pieces

and then break the crystallized choc­

2,5g pectin

and add to the pickling liquid at least

olate into smaller pieces. Store in an

2,5g icing sugar

one week before using. Store in a cool,

airtight container until assembling the

dark place .

Method

dulse flan.

Add all ingredients to a T hermomix

Crispy channelwrack

Dulse base

and blend on high speed for 1 min­

Channelwrack (Pelvetia canaliculata)

264g cream

ute. Transfer to a small pot and bring

1 part sugar

34g sugar

to boil while stirring continuously. Cool

1 part water

8,89 dried dulse

down and leave to set. Transfer back to

Method

the Thermomix and blend to a smooth

Method

puree.

Add sugar and water in a small pot and

Add all of the ingredients together in a vacuum bag and steam in the oven at

bring to boil. Allow to cool down. Pick Spread the puree on a silicon mat using

channelwrack into small pieces and dip

80 C for 40 minutes. Strain through a

3 different sizes of leaf shaped moulds.

individually into the simple syrup and

fine-sieve and squeeze all of the cream

Set the dehydrator to 60 C and dry

then place on a silicon mat. Transfer

through the sieve. Store in a container

the small leaves for 20 minutes, medi­

to a dehydrator and dry for 12 hours.

to be used for the dulse flan.

um leaves for 30 minutes and large for

Store in an airtight container.

°

°

50 minutes. Turn the blueberry leaves

Dulse flan

upside down and dry overnight until

Serving

270g dulse base

crisp. Store in an airtight container.

Decorate the baseplates with bladder­

54g egg yolk

wrack. Place the smaller plate on top

1,25 gelatine sheets

Blueberry sauce

of the base-plate so that the bladder­

20g crystallized chocolate

135g wild blueberries

wrack frames it nicely. Put a dulse flan

58g water

in the centre of each plate and then

Method

6,89 sugar

sprinkle with dulse powder.

Soak the gelatine sheets. Add the egg

2g blueberry vinegar

spread thongweed and channelwrack

yolk and dulse cream to a bowl and

Evenly

and then place 3 large, 3 medium, and

cook on medium heat over a water

Method

2 small blueberry leaves on the flan.

bath, while constantly stirring until the

Add 108 grams of blueberries, water

Finish with a teaspoon of blueberry

mixture reaches 84 C. Transfer the mix­

°

and sugar to a pot and bring to boil.

sauce in the centre of the flan.

ture together with the soaked gelatine

Transfer the mixture to a Thermomix

leaves to a T hermomix and blend for 2

and blend on high speed for 1 min­

minutes. Fill the moulds up to 50% and

ute. Transfer the mixture to a pot and

then leave in the freezer for 30 min­

reduce by a third. Cool the blueberry

utes. Add 5g per portion of crystallized

sauce down, add the vinegar and the

chocolate on top, and then fill up the

remaining 27 grams of blueberries.

mould with the remaining dulse cream

Store in the refrigerator.

°

(not warmer than 28 C to preserve chocolate). Store in the freezer for a minimum of 3 hours and then remove from the mould.

Angelica, Rhubarb, and Kelp

Candied and dried angelica

Candied and dried sugar kelp

2 young angelica stems

1 sugar kelp leaf (Saccharina latissima)

1000ml simple syrup

1000 ml simple syrup

Method

Method

Cut the angelic stems into6cm pieces. Bring the simple

Cut the sugar kelp into 6cm long pieces. Bring the

syrup to a boil and simmer the angelica stems until

simple syrup to boil and simmer the sugar kelp until

tender (approximately 90-120 minutes). Wash away

tender (approximately 30-40 minutes). Wash away

the excess syrup in warm water and pat the stems

the excess syrup in warm water and pat dry. Place the

dry. Then cut open the angelica stem lengthwise and

rhubarb in a dehydrator at 40 Cuntil it has a chewy

°

°

place in a dehydrator at 40 C until it has a chewy tex­

texture (approximately 120 minutes). Cut the candied

ture (approximately 120 mins). Cut the candied and

and semi-dried sugar kelp into pieces (2,5cm x 2,5cm).

semi-dried rhubarb into pieces - 2,5cm x 2,5cm.

Simple syrup 1 part water

Candied and dried rhubarb

1 part sugar

1 large rhubarb 1000 ml simple syrup

Method Add the sugar and water to a pot and bring to a boil

Method

to dissolve the sugar. Leave to cool and store in the

Cut the rhubarb into 6cm long pieces and then cut

fridge until use.

them in half lengthwise. Bring the simple syrup to boil and simmer the rhubarbs until tender (approximately

Assembling the dish

20-40 minutes). Wash away the excess syrup in warm

Stack the angelica, rhubarb and kelp in the following

water and pat dry. Place the rhubarb in a dehydrator

order. Start with one layer of kelp, then a layer of

°

at 40 Cuntil it has a chewy texture (approximately 120

angelica followed by two layers of rhubarb, then again

minutes). Cut the candied and semi-dried rhubarb

a layer of angelica and finish with a final layer of kelp.

into pieces - 2,5cm x 2,5cm.

EYSTUROY 62.13 ° N // 6.53 °W 286 km 2 Pop: 11,970

Snuggled tight, Eysturoy lies close to Streymoy above and below water, but divided too, in ancient times by the fast flowing currents. Now the islands are bound together, first by the bridge across the Atlantic at Sundini, and more recently, a tunnel, blasted and buried deep beneath the Tangafj0rour. On Eysturoy more than sixty separate peaks climb into the clouds, and towering Sla2ttaratindur, the highest mountain in all the islands, offers majestic panoramas when the weather is kind. This island is riven with deep inlets, longest of all the sheltering Skalafj0rour running more than fourteen kilometres from its entrance at Toftir. Northwards lies the Funningsfj0rour, where once there was a whaling station, and Funningur which lays claim to being the first settlement in all of the Faroes. Almost at the very tip of the island, a Viking harbour at Gj6gv draws visitors to its dramatic narrow walled canyon, where an all but hidden sliver of ocean penetrates the rock cliffs. In summer, crowds gather on the beach at G0ta, when music echoes across the sand during the summer festival. A thousand years before that, this was home to Tr6ndur f G0ta, son of the chieftain G0tuskegg and sworn enemy of Sigmundur, the Christian hero of the Faroes Saga. Tr6ndur's gifts were mystical, and perhaps something of his power lives on at Oyndafj0rour where mysterious half-submerged rocks shift and move with the ebbing tide. Out at sea, in the dark rocky channels the mackerel and the sardines run, and lay their eggs. They form great silver armies sheathed in a glim­ mering topcoat of metallic blue and green. They come northwards in spring, spawning and fattening and growing around the islands during the bright summer months when the plankton blooms in the deep. Here too come the herring, or sild, an autumn and winter catch, when vast numbers school and travel together across the cold northern seas. Fortunes have been made from these shimmering hordes, rich in oil.

Mackerel with Mussel Glace

Mackerel

Method

1 mackerel

Add the mussels to a perforated gastro tray / hotel pan above a deep hotel pan to collect the juices of

Method

the muscles. Cover the tray with a lid (or cling film)

Fillet the mackerel and place in a container with the

and steam for 15 minutes at 100 C. Pick the meat out

brine and refrigerate for 16 hours. Pat the mackerel

of the shells and transfer the meat and juices to a

dry, then cut each fillet down the centre lengthwise

large pot.

to remove the bones and to divide each fillet into two

Peel, clean and slice all the vegetables.

pieces. Now, cut into smaller portions. You should be

Add the fennel, leek, garlic and lemon thyme to the

able to get 6 or 8 portions out of each fillet.

pot with the mussels.

°

Toss the cabbage, onions and apples in a little oil and °

Brine

roast in the oven at 225 C for 10 to 15 minutes until

60g Sake

lightly caramelized. Add to the pot with the mussels

60g water

and the rest of the vegetables.

12g white soy

Finally, add the water and wine and simmer for 4

4g mirin

hours. Strain the stock, making sure to press all the liquid

Method

out of the vegetables and then strain it once again

Add the sake to a pot and boil out the alcohol, then

through a fine sieve and reduce down to 180g.

cool and transfer to a container. Add the rest of the ingredients to the container and mix.

Assembling the dish Leave the mackerel out to gain room temperature.

Hay smoked oil

Heat the glace up in a pot, just enough so that it

100ml sunflower oil

spreads easily.

hay

Brush the mackerel with the glace, and then blow­ torch the mackerel for 20 seconds or so to caramelize

Method

the glace and lightly cook the fish. Finally, transfer the

Add the oil to a blender. Charge a smoke gun with

mackerel to the serving plate.

the hay and fill up the blender with smoke, then cover with a lid and spin at low speed until all the smoke has disappeared. Continue this process 4 to 6 times until the oil has a smoky flavour. Store in a squeeze bottle in the fridge until use.

Mussel glace 3kg mussels 2,3 kg cabbage 1kg onions 300g apples with peel 300g fennel 300g leek 50g garlic 1 pot lemon thyme 0,51 white wine (reduced by half) 6,61 water

Bacalao in Parsley Sauce

Bacalao (salted cod fish)

Method

1 fillet of bacalao

Wash th·e parsley and then blanch for 5 seconds.

water

After blanching, transfer the parsley directly into iced water. Once cold, transfer to a cloth and pat the

Method

parsley dry, squeezing any excess water out of the

Wash the salt from the bacalao under running water.

parsley with y our hands before transferring to a Paco

Cut the neck of the fillet into equal portions (approx­

container for freezing. Spin the frozen parsley 4 times

imately 60g each).

in the Pacojet, but refreeze the parsley each time

Place the bacalao portions in a container and cover

before spinning. Pass the parsley puree through a

with water, then leave to soak in the refrigerator for

sieve to get rid of clumps, and store in an airtight

36 hours changing the water every four hours. Cook

container in the fridge.

one portion to check if the fish is ready, and if it is still too salty then continue soaking until the salt is gone.

Spinach puree 200g baby spinach

Parsley sauce 30g spinach puree

Method

30g parsley puree

Wash the spinach and then blanch for 5 seconds. Af­

30g parsley oil

ter blanching transfer the spinach directly into ice wa­

Sg water

ter, and once cold transfer to a cloth and pat the spin­

2,Sg white wine vinegar

ach dry. Squeeze the excess water out of the spinach

0,1Sg xanthan

with y our hands, then place into a Paco container and

150g mussel stock

freeze. Spin the frozen spinach 4 times in the Pacojet,

0,6g salt

but refreeze the spinach each time before spinning. Pass the spinach puree through a sieve to get rid of

Method

clumps and store in an airtight container in the fridge .

Add all ingredients except the parsley oil to a blender, and blend at high speed for 2 minutes, then turn the

Parsley oil

blender down to low speed and slowly emulsify the

200g flat leaf parsley (without the stem)

parsley oil into the sauce.

200g neutral oil

Mussel stock

Method

2,5kg blue mussels

Wash the parsley and pat dry, then transfer to a

650ml white wine

Thermomix together with the oil and blend at high °

speed for 7 minutes at 70 C. Strain the oil and keep

Method

in an airtight container in the fridge.

Add the white wine to a pot and bring to boil, then add the mussels and cover with a lid. Leave to sim­

Assembling the dish

mer over low heat for 15 minutes while stirring/shak­

20g parsley oil

ing the pot every 5 minutes. °

Strain the stock through a fish net and leave to cool

Steam the bacalao in the oven at 70 C until the core

down.

° temperature reaches 41 C. Warm the parsley sauce

in a pot and split the sauce with parsley oil before

Parsley puree

adding it to the plate. Carefully place the steamed

200g flat leaf parsley (without the stem)

bacalao in the sauce on the plate.

Herring with Grilled Cucumber and Elderflower

Herring

Method

1 herring

Boil the tapioca pearls over low heat for 7 minutes,

salt

then cool under running water. Strain the tapioca and transfer to a container.

Method

Mix the cucumber juice, elderflower vinegar and

Fillet and clean the herring. Scale the herring fillet

honey and scale 60g of the mixture and mix it with

then measure 2% of the herring's weight in salt. Evenly

the tapioca pearls. Save the remaining 17.Sg of the

sprinkle the salt over the herring and leave the fillets

mixture for later use.

to rest in the refrigerator for 2 hours.

Leave the tapioca in the refrigerator for one hour to

Cut and portion 3 pieces of the herring fillet (approx.

absorb the cucumber mixture. Add more cucumber

1 cm x 2cm) per portion and store in an airtight con­

mixture if the tapioca becomes too thick over time.

tainer in the fridge until use.

Pickled elderflower Burnt pea shell oil

Freshly foraged elderflower

(serves approx. 20 pers.)

1 part elderflower vinegar

600g empty pea shells

2 parts water

200g sunflower seed oil

Method Method

Mix water and vinegar together and cover the elder­

Char the pea shells over high heat on a charcoal grill.

flower. Leave to pickle at least one month before use.

Roughly chop the pea shells, then add to a T hermomix together with the oil and blend at high speed for 7

Assembling the dish

minutes. Strain through a fishnet and store in an air­

sea lettuce

tight container in the fridge until use.

sea sandwort fresh elderflower

Grilled cucumber sauce 1 cucumber

Kiss the skin of the herring with a glowing red charcoal,

sunflower oil

and then wrap each piece in sea lettuce. Place 3 piec­ es of the wrapped herring on each plate then add the

Method

tapioca around the herring (approx. 18g per portion).

Lightly brush the cucumber with oil and grill over high

Arrange the fresh elderflower, pickled elderflower

heat on all sides. Transfer the cucumber to a container

and sea sandwort on and around the herring and

with the lid on and cool down in the fridge. Once cool,

tapioca. Serve the grilled cucumber sauce table-side

blend the cucumber and strain through a fishnet.

in front of the guests.

Mix 60g of the grilled cucumber juice together with 20g of burnt pea shell oil and season with salt.

Tapioca pearls 30g tapioca 62,Sg cucumber juice 1 0g elderflower vinegar Sg honey salt

SVfNOY 62.16 ° N // 6.22°W

27 km2 Pop: 31

Svfnoy sits just south of Fugloy, and gives shelter to Hvannasund, the long narrow fjord separating Borooy and Viooy. Here in the northern isles the winters are colder, and the snow lies longer on the high slopes. In summer, in late June or July when the ground has dried out a little, it is time to cut the rich organic peat. Carved from the earth into long bricks, the peat- or turf- was traditionally stacked in small conical heaps in the open to dry out for several days. The turf cutters chose a south-facing spot, sloping so that the moisture would drain away. Then it would be taken to the torvhus, a simple structure built of stone, where the wind seeped through the walls and maintained the drying process. Only when it had lost around eighty per cent of its moisture content would it be ready to be used as fuel. In this treeless land, the lack of freely available wood made the turf a valuable commodity, even if it meant carrying a great weight of it home from the fields. That job would often be done with the leypur, or creel, a wooden box fitted with a strap that would go around the forehead, allowing the neck and shoulders to take more of the strain. Just as it has been used in Irish and Scotch whiskey, the peat fire adds its own distinctive flavour when used for smoking meat or fish. Fresh from the deep sea, delicate fleshed langoustines gain added complexity when smoked over turf. The flame gives off a rich earthy scent, complex and dark, sometimes liquorice sweet but with a hint of bitterness in the aftertaste. It's the flavour that comes from mosses and grasses that have decomposed over thousands of years, something born long before men ever landed on these wild shores.

Langoustine Roll

Langoustines

silicone mat at 1mm thickness. Dry the dough in the

6 medium sized langoustines

oven at 90 C with no fan, until the dough has a leathery

200g salt brine 2%

texture - after approximately 30 minutes.

4g salt

Leave the dried dough to cool for 5 minutes then

°

carefully remove it from the silicon mat. Sprinkle both

Method

sides with the dried dulse powder and then cut into

Blanch the langoustines for 10 seconds and the cool

7 cm x 7 cm squares. Bake 5 squares at a time with no

down in ice water. Separate the tail from the head and

fan at 130 C until golden brown (approximately 10

peel out the tail from the shell. Save the heads, claws

minutes). Quickly wrap the baked squares around

and shells as leftovers for later use. Store 3 of the lan­

a 22mm diameter metal cylinder and leave to cool.

goustines in an airtight container covered with a moist

Carefully remove the crispy roll from the metal cylinder

cloth in the fridge. Place the other 3 langoustines in

and store in an airtight container with a Silicasec

the salt brine for 20 minutes, and then store same way.

tablet in a cool dry place.

Langoustine emuls,ion

Burnt langoustine oil

6 langoustine leftovers (heads, claws and shells)

6 langoustine leftovers (heads, claws & shells)

31 water

900g neutral oil

30g burnt langoustine oil

Glowing hot turf

Method

Method

Toss the heads, shells and claws in a little oil and roast

Roast the heads, shells and claws from 6 langoustines

in the oven for 20 minutes at 250 ° C. Add 1 litre of water

in the oven at 200 C for 15 min. Transfer the roasted

to the tray with langoustine leftovers and bake for

langoustine leftovers to a small container and cover

another 5 minutes to de-glaze the tray. Transfer the

them with the 900 g of oil. Cover the container with

roasted langoustine leftovers to a mixer with a flat

a lid or cling film and cook in the oven at 60 C for 12

beater attachment and run for 2 minutes to break the

hours. Strain the oil into a pot and put in a glowing

heads, shells and claws into small pieces. T hen trans­

piece of turf and cover with a lid - be aware of a lot

fer to a pot with the remaining 2000ml and simmer for

of smoke!

2 hours. Strain the stock into a new pot and reduce

Leave the turf to infuse for 5 minutes, then strain

down a thick caramel-like texture (approximately 40g)

through a fine sieve and store in the fridge.

°

°

°

and leave to cool down. Slowly emulsify the burnt langoustine oil into the reduced langoustine bisque.

Assembling the dish

Transfer to a piping bag and store in the fridge until

2g finely chopped shallots

use.

1 g finely chopped lovage 1g lemon zest

Crispy roll

lemon juice

(approx 18 rolls)

liquid koji

200g leeks

salt

200g potato

watercress leaves

250g milk

Chervil flowers

20g burnt langoustine oil

Forget-me-not flowers (Myosotis scorpioides)

60g isomalt

Mayflowers (Crataegus monogyna)

2g salt

Devils-bit Scabious flowers (Succisa pratensis)

2,Sg potato starch Dried dulse powder

Grill 3 langoustines over glowing turf embers, then cut into smaller cubes and transfer into a small container.

Method

Cut 3 of the brined langoustines into cubes and add

Cut the potatoes and leeks into smaller cubes and

to the container with the shallots, lovage and lemon

transfer to a pot, cover with water and simmer for

zest and mix everything well together. Season with the

30minutes until completely soft. Strain and transfer the

liquid koji, lemon juice and salt. Fill the rolls with the

cooked potatoes and leeks to a T hermomix together

langoustine mixture and place them on the plate. Pipe

° with the rest of the ingredients and spin at 80 C for 5

a small line of the burnt langoustine emulsion on top

minutes at medium speed. Spread the dough onto a

of the roll and decorate with the herbs and flowers.

Sea Cucumber and Celeriac

Sea Cucumber

Sea Cucumber puree

1 sea cucumber

75g gonad of sea cucumber 7,Sg low salt soy

Method

25g chicken stock

Cut the sea cucumber open, remove the entrails and

25g sea cucumber stock

save for the puree. Transfer the sea cucumber to a stand mixer equipped with a dough hook and knead/

Method

massage the sea cucumber for 30 minutes. Rinse the

Roast the sea cucumber gonad in butter on a cast iron

sea cucumber under cold water and transfer to a pot

pan. Deglaze the pan with soy sauce, chicken stock

and water and bring to boil. Braise the sea cucumber

and sea cucumber stock, and then use a blender

for 5 hours (save the cooking liquid to use as cucum­

to make it completely smooth. Transfer to a piping

ber stock later). Leave to cool down and then remove

bag.

the thin layer of muscle tissue from the cucumber skin. Now, cut the skin into cubes (15x15mm). Add 5

Tare sauce

sea cucumber cubes per portion onto a skewer and

25g sea cucumber stock

store in an airtight container until use.

25g soy sauce 25g mirin

Celeriac puree

25g sake

1 celeriac

12,Sg brown sugar

Method

Method °

°

Cook the celeriac at 200 C until it reaches 81 C or

Add all ingredients to a pot and reduce until it is a

is very soft on the inside. Peel the celeriac and cut

thick tare glaze. Cool down and transfer to an airtight

into cubes. Put in a blender and blend until smooth

container and store in the refrigerator.

puree. Add a small amount of water if needed to spin the puree. Transfer to a piping bag.

Assembling the dish brown butter

Celeriac sauce

chickweed (Stellaria media)

1 celeriac

vetch (Vicia sativa)

Method

Gently warm the celeriac puree and sea cucumber

Peel, cut and juice the celeriac. Clarify the juice by

puree.

brining it to a soft boil and then strain away all the

Brush the sea cucumber with tare glaze and grill the

impurities that occur on top of the juice. Then reduce

sea cucumber over hot turf. Pipe 6 dots of the celeriac

to 65° Bx measured on a refractometer.

puree and the sea cucumber puree in a circle on the plate and then cover with the grilled sea cucumber.

Celeriac crisp

Add 5 celeriac crisps and finish with the chickweed

¼ celeriac

and vetch.

3 g squid ink

Warm the celeriac juice and split it with brown butter. Pour a tablespoon of the celeriac and brown butter

Method Peel celeriac and cut with mandolin into 1mm slices of celeriac. Punch out with 1.7cm cutting ring. Brush with the squid ink and bake between two sheets of silicone mats at 150° C for 35 min. Cool down and then transfer to an airtight container.

sauce table-side.

FUGLOY 62.20° N // 6.18 °W 11 km 2 Pop: 41

At the eastern edge of the archipelago, the last of the northern isles juts out into the Atlantic like a stray jigsaw fragment. Named after its high density sea-bird populations, Fugloy was always known for its puffin colonies, many of them nesting in the in-field close to the villages. Above Hattervik, one of the two small settlements on the island, there is a place called the puffin hill - Lundibrekka. Across the northern hemi­ sphere, these colourful 'sea parrots' have been declining for several years, due to changes in temperature and the availability of their food sources, especially sand-eels. The communities on Fugloy have made a grannastevna (community rule) to limit the numbers of puffins caught for food, a traditional dish in Faroes for centuries. They were eaten fresh with potatoes, thick gravy and rhubarb jam, or salted and stored for winter. A century ago, the birds were caught in their burrows, but this was banned as unsustainable. The traditional and ongoing method is to catch them in-flight with a hand-held net - the fleygastong - by a man sitting on the cliff edge. Keeping the population stable has always been a part of the fowling tradition, and a bird carrying fish in its beak would not be caught with the net, as it was a sign it was feeding chicks. They say Fugloy was the last place in Faroes where the giant auk was seen, nesting on the high ledges of the eastern cliffs in the eighteenth century. Legend says that even longer ago, Fugloy was inhabited by trolls, when it was one of the mystical 'floating islands' that would appear and disappear in the sea mists until it became rooted to the spot when a bible was thrown onshore. Even today, the island remains caught in time, a place of sheep and birds where village life is slow.

Puffin Head in Tempura with Black Garlic

Puffin head

Method

1 cleaned puffin head

Add butter, onion and garlic to a pan and caramelise.

1 puffin breast

Transfer to a blender and add the vinegar, sugar, salt and black garlic and blend at high speed for 2 minutes.

Method

Now, turn the blender down to low speed and slowly

Insert a toothpick into the bottom of the neck leaving

emulsify the caramelised onion oil into the mixture.

4cm protruding. Cut the puffin breast into pieces (3cm x 2cm) and stick them onto the toothpick

Caramelized onion oil

- leaving 1cm outside the breast so that you are able

(approx. 50 portions)

to remove it after deep frying.

Tempura dough (approx. 15 portions) 130g water 15g vodka 100g wheat flour 45g corn starch 2,5g baking powder 1,5g salt 1,5 g sugar

Method Mix all ingredients together and add to a siphon bottle and charge with one capsule.

Black garlic paste (approx. 40 portions) 100g onion 2g garlic 30g butter 60g white wine vinegar 30g sugar 69 salt 100g black garlic 60g caramelized onion oil

100g caramelized onion 100g sunflower seed oil

Method Vacuum pack the onion and oil together and cook at ° 80 C for 8 hours. Strain the oil and keep in a squeeze

bottle until use.

Serving thyme leaves Pipe the tempura dough into a container and cover the puffin meat in the dough. Deep fry the puffin for °

30 seconds at 175 C without putting the head and beak in the oil. Dip the already deep fried puffin once more in the tempura dough and deep fry for another 2 minutes. Carefully remove the toothpick from the puffin and brush with the black garlic paste, then add 6 thyme leaves per head.

SANDOY 61.85 ° N // 6.73 °W 125 km 2 Pop: 1,249

It is no wonder that Sandoy was one of the first permanent settlements known in Faroes. Elsewhere in this treeless land, the wind scours the ground and most of the islands are too steep and rocky to provide space for farms. But here, Viking ruins, barley seeds and a stave church mark the ancient origins of settlement. The line of habitation stretches back more than 1200 years, the earliest settlers welcomed by a gentle shallow beach, and close by, rich dark soil, sandy and well drained. Here, the earth is bountiful. This is a fertile place, and around the village of Sandur, between the lake and the sea, carrots, turnips, potatoes and rutabaga thrive. The cool Atlantic climate keeps these root vegetables small, and they grow slowly but with deep, sweet flavours. Men of talent grew here too: at Skalavfk, on the eastern edge of the island, they commemorate their son, the prolific 20th century writer Heoin Bru who wrote many stories about village life, fishing and farming. At Dalur, the small village nestling in a valley on the south-eastern end of Sandoy, it was the farmer, 6Ii f Klcemintsstovu who laid out one of Faroes' first enclosed market gardens for rhubarb and fragrant angelica. And at Skarvanes, Diorikur made the first Faroese formal art with his paintings of wild birds. There are myths here too, and close to the northern tip of the island, lies Tr0llh0vdi (the troll's head) a small islet adrift offshore. It is said the troll was trying to drag Sandoy and Nolsoy together and pulled on the ropes so hard that the strain snapped his neck, leaving his head to tumble into the sea.

Nasturtium and Rhubarb Cleanser

Rhubarb puree 80g rhubarb 100g water

Method Cut the rhubarb into small pieces and transfer to a pot with the water and simmer for 15 minutes. Transfer the rhubarb with the cooking liquid to a blender and blend into a fine puree then reduce down to 25g and leave to cool down. Transfer to a piping bag and store in the fridge until use.

Assembling the dish 4 large nasturtium leaves with stem 4 small nasturtium leaves without stem

Method Pipe a small dot of the rhubarb puree onto the small nasturtium leaf, then gently cover with a big nastur­ tium leaf and transfer to the plate.

Bouquet of Salad and Herbs with Smoked Whale Blubber

Pilot whale blubber

Assembling the dish

pilot whale blubber (skin & a couple of centimetres of

(per person)

meat still attached)

1 lettuce heart leaf

coarse salt

2 pieces nasturtium 2 bunches of watercress

Method

2 pieces of rocket

Cover the bottom of a container with the salt and

1 bunch of dill

place the blubber in the container skin side down.

3 red oxalis (wood sorrel)

Cover the blubber completely in the salt and seal

1 blanched chive

the container with a lid so that no air or light gets in. Leave to cure in the fridge for 2 weeks, then change

Wash and dry all the herbs and salad. Use the heart

the salt and leave to cure for another 6 weeks. Rinse

lettuce as foundation and built up the bouquet with

off the salt and pat dry. Cut away the meat and slice

all the other herbs. Tuck the 4 pieces of smoked

into 3cm strips. Cold smoke the strips for 10 hours

whale blubber in between the herbs and tie a knot on

then freeze. Portion the smoked whale blubber into

the bottom of the bouquet with the blanched chive.

4 pieces (2x2cm

&

1 mm thick per person. Store

in an airtight container in the fridge.

Spruce powder 1 spruce branch

Method Cut the branch into smaller pieces and place in the dehydrator at 45 ° C overnight. Remove the needles from the branches and blend into a fine powder. Store in an airtight container in a cool, dry place . •

Finish by dusting with the spruce powder

Pickled Root Vegetables with Ham and Mussel Sauce

Pickled beetroot

Pickled rutabaga

shaking the pot every few minutes.

1 beetroot

¼ rutabaga (Swede)

Strain the stock through a fish net and

37,5g water

150g water

leave to cool.

37,5 g sugar

15g dill stems

70g apple cider vinegar

15g apple cider vinegar

Ham and mussel sauce

180g mussel stock

Method

Method

10g white wine reduced by 1/4

Bring the water to boil, dissolve the

Add the water, and blend with the vin­

45g creme reduced by 2/3

sugar and leave to cool: then add the

egar and dill stem at high speed for 1

25g butter milk

vinegar.

minute, then transfer to a container.

25g high quality wind dried ham

Peel the beetroot, cut into 10mm slices

Slice the rutabaga into 10mm slices,

salt

and punch out with a 10mm diameter

then punch out with a 10mm diameter

cutting ring. Blanch the beetroot

cutting ring. Blanch the rutabaga

Method

pieces for a couple of seconds and

pieces for a couple of seconds and

Cut the ham into small cubes and roast

cool in ice water then transfer to the

cool in ice water, then transfer to the

in a pot before adding the mussel

pickling liquid and leave for 24 hours

pickling liquid and leave for 24 hours

stock and reduce down to 130g.

before using. Pat the pickled beet­

before using. Rinse the pickled ru­

Strain away the ham and add the

root pieces dry, allowing 4 beetroot

tabaga pieces and pat dry. Select 7

mussel stock back to the pot before

pieces per portion and store in an air­

rutabaga pieces per portion and store

adding the reduced wine, reduced

tight container covered with a moist

in the fridge in an airtight container

cream and butter milk. Season with

cloth in the fridge until use. Save the

covered with a moist cloth until use.

salt if necessary. Store in the fridge.

pickling liquid in which to reheat the

Strain the pickling liquid (to get rid of

beetroots before serving.

the dill stem) and save for reheating

Leek ash

the rutabaga before serving.

1 leek

3 carrots

Raw turnips

Method

44g elderflower vinegar

2 turnips

Cut the leek In half lengthwise and

Pickled carrot

50g water

separate the layers. Cook in the oven

Method

at 300 ° C for 30 minutes until com­

Method

Slice into 10mm slices and then

pletely charred through. Blend the

Mix the water and elderflower vinegar

punch the turnip out with a 10mm

charred leeks into a fine powder.

in a container.

diameter cutting ring. Select 6 pieces

Peel the carrots, slice into 10mm slices

per portion and store the turnips in

Assembling the dish

and punch out with a 10mm diameter

an airtight container covered with a

lemon thyme flowers

cutting ring. Blanch the carrot pieces

moist cloth in the fridge.

for a couple of seconds, cool in ice

Reheat the different root vegetables

water and then transfer to the pickling·

Mussel stock

in their own pickling liquids and place

liquid. Leave for24 hours before using.

2,5kg blue mussels

randomly in a circle on the plate.

Pat the pickled carrot pieces dry,

650ml white wine

Sprinkle the lemon thyme flowers and

allowing 11 carrot pieces per portion

leek ash over the pickled root vege­

and store in the fridge in an airtight

Method

tables. Bring the sauce to a boil and

container covered with a moist cloth

Add the wine to a pot and bring to

use a hand blender until the sauce

until use. Save the pickling liquid to

the boil, then add the mussels and

becomes foamy. Serve the sauce

reheat the carrots before serving.

cover with a lid. Simmer over a low

table-side.

heat for 15 minutes while stirring or

Turnips and Seaweed

Turnips

Lovage oil

4 turnips

1 part sunflower oil 1 part lovage

Method Slice the turnips into 10mm slices, and then punch

Method

out with a 10mm diameter cutting ring. You will need

Roughly chop the lovage and then transfer to a

around 40 pieces for one portion. Store the turnips

Thermomix and add the oil. Blend at high speed at

in an airtight container covered with a moist cloth in

70° C for 7 minutes. Strain and transfer to a squeeze

the fridge.

bottle and refrigerate.

Bladderwrack broth

Assembling the dish

150g bladderwrack

1g finely chopped lovage

450g water

2g lovage oil

oil

89 small bladderwrack receptacles (air bladders from young plants)

Method

salt

Toss the seaweed in a little oil and roast in the oven

lemon juice

at 200° C for 15 minutes. Leave the seaweed to cool down, then crush. Transfer to a container and

Place around 40 turnip pieces in a circle on the plate

cover with the water. Clingfilm the container tightly

and dust with a little of the leek ash. Scale 80g of the

and cook in the oven at 90° C for 12 hours. Strain the

bladderwrack broth in a small pot and bring to the

bladderwrack broth and store in the fridge.

boil, then add the air bladders and continue boiling for around 10 seconds while whisking until the sauce

Leek ash

has thickened. Add the chopped lovage and the

1 leek

lovage oil and season with salt and lemon juice. Pour the broth over the turnips and serve.

Method Cut the leek in half lengthwise and separate the layers. Cook in the oven at 300 ° C for 30 minutes until completely burned. Blend the burnt leeks into a fine powder.

VAGAR 62.05 ° N // 7.16°W 176 km2 Pop: 3,367

On the map, Vagar is shaped uncannily like a dog's head, with the outline of the open jaws formed by the long reach of S0rvags fjord. The inlet leads westwards towards jagged Tindh61mur, Gash61mur and finally onwards to the island of Mykines, where the gannets reign. Right on the western edge of Vagar, in the sweeping valley of Gasadalur, shaggy haired Highland cattle roam. Curving horns spread wide from their tousled orange-tinged heads as they graze the great open bowl where the small village sits high above the Atlantic. Here a high waterfall tumbles straight from the rockface into the sea. These fine beef cattle are well adapted to strong winds, and even feed contentedly in wintery conditions, scraping away the snow to find the grass. Protected from the cold by their thick coats, this Scottish breed has little need to insulate itself with body fat, and produces firm lean meat which ages well. Vagar has rich grassland for its sheep and cattle, and on the isolated northern fringes there are abandoned villages, testimony to the human struggle to survive. At Miovagur, immersed in the wildness of nature, Mikkjal a Ryggi composed poetry describing the song made by the tongues of a thousand birds which gladdened his soul as he journeyed to the mountain tops. At the end of his career, Ryggi taught in the tiny school at Gasadalur, then an isolated place reliant on friendly tides from S0rvagur, or strong legs to climb up and cross the steep mountain pass. Now, there is a tunnel through the heart of the mountain which brings the world to Gasadalur, and the road runs south-eastwards to S0rvagur. A little further on and the airport runway sits in the dry space between the fjord and Faroes' largest lake. An optical illusion caused by the contours in the land means that the long narrow stretch of Leitisvatn famously appears to float above the Atlantic, while close by the high cliffs of Trcelanipa plummet almost one hundred and fifty metres straight down into the crashing surf.

Milk Skin Tartlet with Wind Dried Beef Brisket

Wind dried beef brisket

Beef glace

1 brisket

7kg beef tail 151 water

Method

sunflower oil

Leave the brisket to wind dry in a hjallur (traditional Faroese fermenting house) for 4 to 6 months depen­

Method

ding on the size. Take the brisket down when it has

Coat the beef tail with a little oil and roast in the

the right texture - firm but not hard.

over at 200C* for 20 min turning after 10 minutes so

Cut off a small part of the brisket and trim away the

that all the surface is caramelized. Transfer the roasted

outer layer. T hen cut into 5mm cubes and allow 89

beef tail to a pot and add the water and simmer for 7

pr portion. Store the cubes in an airtight container in

hours while skinning the stock. Strain away the beef

the fridge until use.

tails and reduce the stock down to a glace. Store in the refrigerator.

Milk Skin tartlet 500ml milk (3.5% fat)

Caramelised whey

25g cream

1,51 buttermilk

15g whey protein powder

Method Method

Split the buttermilk by bringing it to a boil and sim­

Add all the ingredients to a container and blend with

mer for 5 min. then strain through a cheese cloth and

a hand blender. Cover with a lid and leave in the

transfer the whey to a pot and reduce down to 100g

refrigerator overnight. Pour the mixture into a low

wile stirring constantly. Store in the refrigerator.

pot and warm over a low heat (do not boil) until the skin forms on top. Carefully, with your fingers transfer

Lemon thyme oil

the skin from the pot to a parchment paper sprayed

1 part lemon thyme

with fat. Layer two skins on top of one other and cov­

1 part sunflower seed oil

er with another parchment paper sprayed with fat. Let the skin rest in the fridge for 3 hours. Remove

Method

the skin from the parchment paper and use a 6cm

Heat the oil up to 70 C and then transfer it together

diameter cutting ring. Transfer the cut skin to a 4cm

with the lemon thyme to a vacuum bag and seal it.

diameter half-sphere shaped silicone m_ould sprayed

Leave the lemon thyme and oil to infuse at room

with fat and place in the dehydrator for 10 hours at

temperature for 12 hours. Strain the oil and keep in a

°

50 C. Remove from the moulds and leave to cool,

°

squeeze bottle in the fridge.

then store in an airtight container in a cool, dry cool place.

Assembling the dish lemon thyme leaves

Whey and beef creme

lemon thyme flowers

(approx. 10 portions) 50g beef glace

Cover the bottom of the tartlet with the whey and

26g caramelised whey

beef creme. Toss the beef cubes in a little lemon

20g creme fraTche 38 % fat

thyme oil and transfer them to the tartlet. Finish by

0,5g salt

placing the lemon thyme leaves and flowers around the beef cubes.

Method Add the beef glace to a pot and bring to boil, then add in the caramelised whey and leave to cool down to room temperature before mixing in the creme fraTche. Season with salt and store in a piping bag in the fridge until use.

Aged Highland Rib-Eye with Carrots

Carrots

Assembling the dish

12 baby carrots with tops

rib-eye Caraway flowers

Method

clarified butter

Trim the tops and clean the carrots in running water.

salt

Blanche the carrots for 30 seconds and cool in iced water. Pat dry and store covered with a moist cloth in

Leave the rib-eye out on the counter to reach room

an airtight container in the fridge until needed.

temperature, and then pan-fry in butter until the sur­ face is darkly caramelised with a core temperature of °

Carrot sauce

around 52 C. Season the meat with salt and leave to

50g carrot juice, (reduced by 1/10)

rest 5 min before cutting into 4 portions of around 55g

22,Sg beef glace

each.

10g butter 2g aquavit

Gently pan-fry the carrots in clarified butter and then

0,25g salt

glaze them with the carrot sauce.

Method

Place a piece of rib-eye onto each pre-heated plate,

Add the reduced carrot juice and beef glace in a pot

adding 3 carrots to the side of the meat. Dress the car­

and bring to a boil, whisk in the butter and season

rots with caraway flowers, and serve the carrot sauce

with the aquavit and salt.

table-side in front of the guests.

Beef Glace 1,7kg beef shank (without bones) 500g beef bones 7,51 water sunflower oil

Method Trim the fat away from the beef shank and cut the shank into smaller cubes. Coat the beef cubes and the bones in a little oil, and roast them in the oven at °

200 C until golden brown - approximately 12 minutes. Transfer the roasted beef to a pot and add the water. Simmer for 6 hours while skimming every 30 minutes, then strain away the meat and reduce the stock down to 200g of glace .

STREYMOY 62.08° N // 7.01 °W 373 km 2

Pop: 25,097

At the heart of the archipelago, T6rshavn nestles on the south eastern edge of Streymoy, the site of the old Viking meeting place. Government offices inhabit historic warehouses close to the waterside and near to the comings and goings of the ferry port. These ancient wooden buildings and narrow streets hold memories of the past, of people who survived in the face of the harsh northern elements. Tradition and history live on here. A modern city, fast-growing and connected to the wider world, it still has a whaling bay - hvalvagir- nearby, one of the authorised places where the animals may be driven ashore for the grindadrap, the traditional hunt and slaughter. These long-distance travellers, Globicephalus me/as, roam the wide Atlantic and mostly come in-shore in the summer months. The pilot whales are a bounty that was commonly taken by peoples across the north Atlantic less than a century ago, herded ashore now, as then, by a carefully orchestrated team of boats and men. It's a practice as old as the island settlements themselves. Afterwards the carcases are carefully measured and numbered, and the meat divided up between members of the community according to rules laid down hundreds of years ago, (in the Sheep Letter of 1298), Faroes' oldest written document. The detail and place of capture for every whale taken since 1708 has been recorded, and the animals are a recurring theme in art and literature. The language of the hunt has lasted, anticipation and excitement provoked by the rallying cry of Grindaboo! The heart of the mammal is a delicacy, and the blubber, sliced wafer thin, has a pale pink glow, holding the light like a piece of fine porcelain. The pilot whales are symbols of this culture, and carriers of a wider message: that today's oceans bear a burden, a legacy of industrial contaminants that make it wise to limit their consumption.

Potato, with Dried Whale and Blubber

Potato

Method

2 large potatoes

Cover the bottom of a container with the salt and place the blubber in the container skin side down.

Method

Now cover the blubber completely in the salt and

Carve 4 balls out of the potato using a Parisienne

seal the container with a lid so that no air or light

scoop (30mm). Now, hollow out the balls with a

gets in. Leave to cure in the fridge for 2 weeks,

25mm scoop. Add the hollow potato balls to a pot

then change the salt and leave to cure for another

and cover with water. Bring to a boil and simmer

6 weeks. Rinse off the salt and pat dry, then cut into

for 4 minutes until tender. Cool in ice water, pat dry

3.5cm strips and freeze. Slice into pieces (3.5 x 3.5cm)

and store in an airtight container covered with moist

1mm in thickness. Store in-between parchment

cloth until use.

paper in an airtight container in the fridge.

Horseradish and lovage creme

Dried pilot whale meat

(approx. 10 portions)

1 piece pilot whale

10g egg yolk

salt

50g lovage oil 2g white wine vinegar

Method

2g salt

Cut the pilot whale meat into pieces that are 50cm

15g horseradish juice

long and 15cm in diameter. Put into a sausage net

10g grated horseradish

and sprinkle with a generous amount of salt and leave to cure for 24 hours. Brush away the salt and leave to

Method

hang in the hjallur (fermenting shed) for around 45 to

Vacuum pack the lovage oil and grated horseradish

90 days until the meat is dry. The drying process must

and leave to infuse overnight in the fridge. Then strain

be done in a cold climate (2°-8 °C) from November

to get rid of the grated horseradish.

to March. Remove the sausage net and cut the meat

Add the egg yolk, salt and vinegar to a bowl and

into 1mm slices. Cut the slices into squares 3cm x

slowly emulsify in the lovage oil. Whisk in the horse­

3cm. Store between sheets of parchment paper in an

radish juice and transfer to a piping bag and store in

airtight container in the fridge.

the refrigerator until use. Leek ash Lovage oil

1 part sunflower oil 1 part lovage Method

Roughly chop the lovage and then transfer to a Thermomix and add the oil. Blend high speed at 70 °C for 7 minutes. Strain and transfer to a squeeze bottle. Store in the refrigerator. Cured pilot whale blubber

1 small piece of whale blubber (with skin and a couple of centimetres of meat still attached) coarse salt.

1 leek Method

Cut the leek in half lengthwise and separate the ° layers. Cook in the oven at 300 C for 30 minutes until

completely burned to ash. Blend the leek ash into a fine powder. Assembling the dish

Warm the potatoes to just above room temperature, then pipe the horseradish and lovage creme into the hole in the potato. Place the potato down and dust with the leek ash then add the blubber and whale meat over the potato and plate.

Whale Heart with Blood Sausage and Beetroot

Blood sausage crisp

Method

(serves approx. 150 portions)

Add water and sugar to a small pot and bring to boil

1 sheep's paunch

until dissolved. Leave to cool and then add the vine­

500ml water

gar and refrigerate. Add the rose petals to the pick­

10g salt

ling liquid and leave for at least two weeks.

500ml sheep's blood 250g brown sugar

Pickled elderberries

2,5g ground cinnamon

elderberries

2,5g ground clove

1 part white wine vinegar

2,5g ground nutmeg

1 part sugar

2,5g ground Sichuan pepper

2 parts water

200g wheat flour

Method

250g rye flour

Add water and sugar to a small pot and bring to boil

Method

until sugar dissolves. Leave to cool, then add the

Clean the paunch of the lamb and cut into pockets.

vinegar and refrigerate. Add the elderberries to the

Dissolve the salt in the water and add the pockets

liquid and leave to pickle for at least two weeks.

to the salt solution for 12 hours. Mix the blood with the spices and sugar, then add the flour little by little

Smoked whale heart

in the mixture. Sew the pockets with a meat needle

1 pilot whale heart

and butcher's twine and add the blood mixture to

1% sugar

the pockets and close with stitches. Add the blood

2% salt

sausage to a pot of boiling water and boil over low heat for one hour. Make sure to pierce holes in the

Method

sausage while boiling so that air pockets don't form.

Cut open the heart and leave in cold running water

Cool the blood sausage down and then freeze.

overnight. Clean and cut the heart into small even

Using a meat slicer (set on 3mm)

punch out the

pieces (approx 10cm x 10cm). Measure 1% sugar and

slivers with a heart shaped cutting ring. Transfer the

2% salt of the total meat weight. Evenly sprinkle the

heart shaped blood sausage slices to a silicone mat

sugar and salt so that it covers all the sides of the

°

and bake under press at 175 C for 10 minutes (or until

heart. Leave to cure for 24 hours. Rinse the leftover

crisp). Cool down and store in an airtight container.

salt and sugar from the meat pieces and pat dry. Transfer the meat to a smoke oven, and cold smoke

Beetroot

for 12 hours. Cut the meat into small cubes (4g per

1 large beetroot

person).

Method

Assembling the dish

Place the peeled beetroot on an oven grate and bake

angelica seeds

° at 210 C for 35 minutes - until completely burned.

Sichuan pepper

Take the beetroot out of the oven, reduce the heat

rose petals

to 60 ° C and then bake the beetroot for another 10

salt

hours. Peel away the burnt outer layer of the beetroot and cut into small cubes. (4g per portion)

Add the beetroot and whale heart cubes to a small container and season with salt and vinegar. Cover

Pickled rose petals

the heart shaped blood crisp with the beetroot and

rose petals

whale heart, and then arrange the angelica seeds,

1 part white wine vinegar

elderberries and rose petals over the cubes.

1 part sugar 2 parts water •

LSOY 62.17 ° N // 6.44°W 30.9 km 2 Pop:79

A string of settlements lie on the eastern coastline of Kalsoy, the island known as 'the flute' for its long and slender shape. Backed by high­ ridged mountains, a series of dramatic natural amphitheatres, or dales, proved ideal for keeping cattle and sheep. While the sheep provided meat, the cows were valued for their ability to produce milk and cheese, vital resources for these isolated communities cut off from one another by high mountains and treacherous currents. In older times, as in so many places, the family cow would be brought inside for the winter, living on the lower floor of the house. Here they were easy to feed without braving the elements, a ready source of milk, and the animals also provided valuable heat for the people in the house. On Kalsoy the hay pastures were rich, and it was one of the first islands to hang the newly mown grass along the sheep fences to dry in the sun and the wind. The island is still served by a small ferry from Klaksvik which docks at Syoradalur for anyone taking the road northwards, first to Husar and then through the tunnel that cuts into Buttafelli, plunging more than kilometre through the heart of the mountain. A brief spell in the open air and then the road disappears again, through the shorter Ritudal tunnel to reach yet another valley and the settlement at Mikladalur. Here, the legend says, was where the fisherman fell in love with the seal-woman, the K6pakona, and tricked her into living with him for several years by stealing her animal skin when she took human form on Twelfth Night. It all ended tragically, of course, and the seal-woman cursed the men of the village, claiming they would die untimely deaths. After Mikladalur there is just one more village, the tiny settlement at Tr0llanes, once famed for the quality of the meat produced by the lush pastures. Now accessible through its own road tunnel, until late in the 20th century the only land route was via a hazardous mountain track from Mikladalur. In summer the path was a famed spot for collecting puffins, and the village women would catch hundreds in a single day.

•

Meadowsweet with Fresh Cheese

Fresh cheese

Meadowsweet syrup

400ml raw milk

11 water

1 g rennet

1 kg sugar 1 00g fresh meadowsweet flowers

Method Add rennet and raw milk to a pot and carefully heat up °

Method

to 23 C while stirring constantly. Transfer the mixture

Add the water and sugar and bring to a boil to dissolve

to a small container and leave to set for 3 to 4 hours

the sugar. Cool the syrup down to 70° C before adding

somewhere moderately warm - on top of the oven, or

the fresh meadowsweet flowers. Transfer to a container

a hot box. Once set, cover the container with a lid and

and leave to infuse in the fridge for 7 days while stirring

store in the fridge.

once daily. Strain through a cheese-cloth and store in the fridge.

Meadowsweet granita 250g meadowsweet kombucha

Assembling the dish

meadowsweet syrup

Scoop out a portion of the cheese with a spoon and

water

place it in the centre of the plate. Mix one part of meadowsweet syrup together with two parts of the

Method

meadowsweet kombucha and pour a little to the left

Measure the meadowsweet kombucha on a refractom­

side of the cheese . Finish by adding a spoonful of the

eter and adjust with the water or syrup until you reach

meadowsweet granita.

°

13 Bx. Transfer to a container and freeze. Scrape the granita with a fork and store in the freezer until use. Meadowsweet kombucha 750g water 250g meadowsweet syrup 50g SCOBY 1Sg dried meadowsweet Method Mix the water with the dried meadowsweet and meadowsweet syrup in a jar and then add the scoby. Cover the jar with a cheese-cloth and leave to ferment °

in a dark room at 24 C for around 20 days until the PH value reaches somewhere between 2.5 - 3.5. Strain through a cheese-cloth and store in an airtight con­ tainer until needed.

Quark Cake

Cake base

Spruce powder

52,Sg sugar

1 spruce branch

25,Sg egg yolk 13g lemon juice

Method

1,Sg lemon zest

Cut the branch into smaller pieces and place in the

55g flour

dehydrator and dry at 45 C overnight. Remove the

78,Sg angelica oil

needles from the branches and blend into a fine

36,Sg egg white

powder. Store in an airtight container in a cool, dry

28g sugar

place.

°

1g sea salt

Quark mouse

S0g lemon verbena syrup

91,Sg sugar

Method

88,Sg cream

Mix the 52,Sg of sugar with the egg yolks, lemon

Sg lemon zest

juice, zest and salt. Slowly emulsify the angelica oil in

160g cream

the mixture and then incorporate the flour.

21Sg quark/kvark 0,3 %

Make a meringue using the 28g of sugar and egg

143g creme fraTche 38 %

whites, then carefully fold it into the dough.

2,5 pieces soaked gelatine

Line a gastrotray/hotel pan with parchment paper

42.Sg lemon juice

and brush with neutral oil. Spread the dough in °

the tray and bake at 160 C for 20 minutes, then flip

Method

the dough upside down half-way through (after 10

Add 88,Sg cream together with the sugar and lemon

minutes of baking). Use a spiked rolling-pin to

zest to a pot and bring to a simmer to dissolve the

poke holes in the dough and drizzle with the lemon

sugar. Dissolve the soaked gelatine in the mixture.

verbena syrup. Leave to cool down in the fridge. Use

Allow to cool to room temperature, then add the

a 10 cm diameter cutting ring to punch out the cake

lemon juice.

base and store in an airtight container in the fridge

Whip the 160g of cream into a soft consistency and

until use.

then mix the creme fraTche and quark together with lemon creme mixture. Finish by gently folding in the

Angelica oil

whipped cream.

1 part sunflower oil

Use right away.

1 part angelica leaves

Assembling the dish Method

Place the cake base in the bottom of a steel cylinder

Roughly chop the angelica leaves and place in a

(10cm diameter x 5cm height). Pipe in 150g of the

°

T hermomix with the oil. Blend at high speed at 70 C

quark mouse and cover with another cake base and

for 7 minutes. Strain through a chinois sieve and

leave to set properly in the fridge for 4 hours. Gently

refrigerate in an airtight container until use.

lift up the cylinder (after carefully heating it with a blowtorch for ease) to remove the quark cake. Sprinkle

Lemon verbena syrup

the cake with spruce powder and divide into four.

34g sugar 17g water 17g lemon juice 3,Sg dried lemon verbena leaves

Method Add the sugar and dried lemon verbena together and blend to a fine powder. Transfer the powder to the water and bring to boil to dissolve the sugar. Leave to cool before adding the lemon. •

Vl00Y 62.20 ° N // 6.31 °W 41 km 2 Pop:604

On this, the most northerly island, the high cliffs of Cape Enniberg are an Atlantic redoubt, both majestic and intimidating. The drop is 754 metres straight down into the sea, making it one of the highest sea-cliffs in the world. The birds like it here, guillemots, razorbills, kittiwakes, puffins and fulmars colonising the seaward vantages. In Faroes, wildfowl and their eggs have long been eaten, and even those of the small arctic tern were once taken. In some spots tens of thousands of guillemot eggs could be collected in just one week. Today, it is predominantly the fulmar nests that are harvested. When they are around six years old, the birds start to produce just one egg and it should be taken early, so that they have a chance to lay again. Sometimes the eggs are easily accessible on grassy ledges, but in most places they require a man with a head for heights to scale the cliff tied to a rope and lowered from above. Once a regular community activity, today on smaller islands a working party must be organised to search for eggs on just one day at the start of the breeding season in early May. Non-slip woollen bootees were used by the climbers, and sheep's wool harnesses are still best trusted for their strength and flexibility. Historically, fowling on the cliffs was hazardous, and lives were lost from falls or by being hit by loose stones from above. Eggs once found and taken are packed loosely into a box or tub tied to the climber's side and cushioned with clumps of grass to keep them safe. The shell is plain white, and slightly larger than a duck's egg. When boiled, the egg-white is translucent and pure, and catches the light like fine alabaster. The large sunburst bright yolk is neither fishy nor oily as might be imagined, but firm and flavour­ some and best eaten within a few hours of being taken.

\

\

Sea Snail and Eggs

Marinated egg yolk

for 15 minutes until you can easily remove the snails

60g white soy sauce

from their shells. Save the shells for serving. Clean

15g mirin (rice wine)

and trim the snails and put them in a vacuum bag

1,5g dried kelp

and seal. Simmer in the vacuum bag for 10 hours.

4 eggs

Now, freeze the snails and use a meat slicer to cut

5,3g cooked egg yolk

into 1mm thin slices. Toss the sea snail slices with a little of the bladderwrack oil and then divide into 5

Method

gram portions and store in a airtight container in the

Add soy sauce, mirin and kelp to a pot and bring to

fridge until use.

boil. Leave to cool down and then add the egg yolks to the marinade. Leave to marinate for 72 hours.

Bladderwrack oil

Carefully remove from the marinade, and mix with

2 parts roasted bladderwrack

the cooked egg yolk (see below). Transfer to a piping

1 part sunflower oil

(Fucus vesiculosus)

bag and store in the fridge until use.

Method

Cooked egg yolk

Roast the bladderwrack in the oven at 200 C* for 15

2 eggs

minutes, then leave to cool. Crush the roasted blad­

°

derwrack into a smaller container and cover with the

Method

oil. Place the container in the oven at 80 ° C and leave

Separate the yolks from whites and add to a vacuum

to infuse overnight.

°

bag. Cook in sous vide at 61 C for 2 hours until it

Strain the oil and keep ,n a squeeze bottle in the

starts to thicken.

fridge until use.

Pickled parsley stems

Egg white foam

69 parsley stems

(approx. 12 portions)

1 part white wine vinegar

75g boiled potatoes

1 part sugar

50g egg whites

2 parts water

25g chicken stock 25g soft butter

Method

69 tablespoon dashi

Add water and sugar to a small pot and bring to boil

0,25g xanthan

until the sugar dissolves. Leave to cool, then add the vinegar and place in the refrigerator. Finely chop

Method

parsley stems and add to the pickling liquid.

Put all ingredients (except butter) into the T herm­ omix and blend at high speed for 2 minutes. Now,

Parsley oil

heat to 40 C and slowly add butter while mixing. Pass

1 part flat leaf parsley

through a chinois and add to a siphon charged with 1

1 part sunflower seed oil

gas capsule. Keep in the water bath at 55 C until use.

Method

Assembling the dish

Add the parsley and oil to a Thermomix and blend at

Pipe marinated egg yolk into the bottom of the

medium speed for 7 min at 70 ° C. Strain the oil and

ceramic eggs. Then add parsley oil and parsley stems.

keep in an airtight container in the fridge.

Place two portions of sea snail inside each shell. Add

°

°

the egg white foam to a small pot. Transfer the sea

Sea snails

snail slices into the ceramic eggs at table-side and

500g sea snails

finish by adding two spoonfuls of the egg white foam into each egg.

Method Add sea snails to a pot and bring to boil, then simmer

Pate Yolk and Eggnog

Yolk spheres

completely dissolved. Now add the whisky, PVGA and

8 eggs

the remaining 10g of sugar and boil for one minute

500g brown sugar

while stirring. Leave the mixture to rest for about

150g sea buckthorn juice (Hippophae rhamnoides)

one minute. Burst all the air bubbles that form on

0,2g salt

top of the gel by gently blowtorching them. Using the toothpick, grab the frozen yolk spheres and dip

Method

them in the gel and then stick them in something soft

Evenly distribute half of the brown sugar on a small

like a Styrofoam lid and leave to rest for one minute

tray and create 8 small nests for the egg yolk. Separate

for the gel to set. Repeat this process twice. Leave

the whites, then carefully place the yolks in the 8

the pate yolk to defrost for 3 minutes before gently

brown sugar nests. Cover the yolk with the other half

removing the toothpick. Cut away any excess gel

of the brown sugar, and leave to cure for 2 days in

where the toothpick was, and store the pate yolks in

the fridge.

the half-sphere-shaped silicone moulds in an airtight

Brush the egg yolks free from the brown sugar and

container in the fridge until use.

transfer to a blender and blend into a smooth puree. Pass through a fine sieve and scale 45 grams in a con­

Eggnog

tainer.

12 eggs

Reduce the sea buckthorn juice to 50 ° Bx and leave

1g Hojicha tea

to cool.

35g brown sugar

Season the 45g of egg yolk puree with 69 of the re­

25g good quality whisky

duced buckthorn juice and the salt, then transfer to a piping bag and fill up half-sphere-shaped silicone

Method

moulds that are 25mm x 12,5mm. Freeze.

Cook the eggs in a sous-vide for 35 minutes at 68° C,

Pop out the frozen egg yolks and glue 2 halves to­

then cool down in ice water.

gether with the remaining egg yolk in the piping bag

Crack open the eggs and separate the whites. Mix

to create 1 sphere-shaped egg yolk. Stick a tooth­

the whites together with the brown sugar and the

pick in each ball, and place them back in the freezer

Hojicha tea and transfer to a vacuum bag and seal.

until use.

Leave to infuse in the fridge for 48 hours then strain through a fine sieve. Transfer the eggnog to a siphon

Whisky gel

bottle and charge with one capsule. Store in the

(approximately 10 portions)

fridge until use.

100g good quality whiskey 50g water

Assembling the dish

85g sugar

Brown sugar crystals

17g PVGA (vegetable gelling agent) Pipe the eggnog into a small pot and beat until Method

pourable. Add 3 spoons of the eggnog in the cup

Add 75g of the sugar to a dry pan and caramelise un­

and place the pate yolk on top of the cup. Finish by

til it reaches 185° C. Bring the water to boil and then

adding a pinch of brown sugar crystals on top of the

pour it over the caramel and leave to simmer until

pate yolk.

BOR0OY 62.14° N // 6.33 °W

96 km2 Pop: 5,404

They used to say that Faroese men were born with an oar in their hands. They fished from wooden boats, hand-crafted and strong enough to stand the racing tide and harsh winds. Double-ended with high prow and bow, the Faroese craft were the main way of travelling between these islands for centuries, and sophisticated boats with sails and decking only came much later. In the narrows between the islands the currents run fast and the tides are mighty, a challenge to anyone who ventures out. Fish, is caught by hand-line laid out on the rocks to dry and then tied beneath the overhanging roofs of the houses to cure in the wind and the sea air. Wood was precious, straight planks for boats imported from across the ocean. There is romance in these wooden craft, built by ey e and hand, and they are at the heart of many seafaring tales of heroism, and tragedies too. The tradition of hard rowing in crews of four, five, six, eight and rarely, twelve (the seksaeringur) beats strongly still in the summer regattas, culminating in the national finals at 6lavs0ka in front of large crowds in T6rshavn. Klaksvfk, on Borooy, is the gateway to the northern isles, and the second town of Faroes. The long harbour lies in the lee of Kunoy, its southern tip neatly rounded as a limpet shell. They bring the halibut here, and the ling and the haddock. There is herring and dark saithe, blue whiting and the great cod, salted and exported far and wide. Today's boats travel by satellite navigation, and use no oars, but the soul of Klaksvfk remains its fishing fleet.

Smoked Cod Roe with Herb Emulsion and Pickled Vegetables

Smoked cod roe puree

Method

Method

120g boiled potatoes

Cut off the legs, wings and breast.

Clean and peel the vegetables then

18g butter

Cut the breast into two even pieces.

slice on a meat slicer at 3mm thickness.

12g smoked cod roe

Divide the carcase in two lengthways

Leave in the pickling liquid for at least

and transfer to a hotel pan/gastro tray.

12 hours. T hen, cut into strips (3mm

Method

Roast everything together with a little

x3mm). Assemble in rows of 3, until

Boil the potatoes and leave to steam

oil at 200° C for 20 minutes. T hen, flip

you are able to punch them out with

off, then pass through a tamis sieve.

the chicken pieces upside down and

a 6cm cutting ring. Store in an airtight

Mix in the rest of the ingredients while

roast for another 20 minutes.

container in the refrigerator.

the potatoes are still warm. Season

Now de-glace the hotel tray/gastro pan

with more smoked cod roe if needed,

with the roasted chick by adding

Pickling liquid for beetroot

then transfer to a piping bag.

500ml water for 5 minutes while in the

37,5g water

oven. Now, transfer to a pot and add

37,5g sugar

Smoked cod roe

the remaining water (51).

70g apple cider vinegar

1 roe sack

Simmer over a low heat for five hours

salt

while skimming the stock every 30

Method

oak wood chips

minutes. Strain the stock and reduce

Add water and sugar to a pot and bring

by 2/3.

Method

•

to boil, leave to cool and then add the vinegar.

Place the roe sack in a deep contain­

Egg yolk

er, then completely cover with salt and

3 eggs

Pickling liquid for carrot 50g water

leave in the fridge overnight. Take out the roe sack and place in a new con­

Method

tainer and cover with salt and leave in

Separate the whites from the yolks.

the fridge overnight. Repeat this pro­

Vacuum pack the yolks and cook at

cess until the roe sack does not release

60 C for 3 hours. Transfer to a blender

any more water and has a firm texture.

and make into a smooth puree, then

Cold smoke the cod roe for 10 hours

transfer to a piping bag and keep at

Pickling liquid for rutabaga

in a smoke oven. Store cold until use.

room temperature until use.

150g water

°

43,7g elderflower vinegar

Method Mix vinegar and water.

1 Sg dill stems

Herb emulsion

Cheese disks

(approx. 35 portions)

(approx. 10 portions)

75g reduced chicken stock

25g breadcrumbs

Method

12,5g chopped chives

25g grated cheese

Chop the dill stems and transfer to a

12,5g chopped parsley

50g soft butter

blender together with the water and

1 Sg apple cider vinegar

vinegar and blend at high speed for 1

12,5g chopped dill 17,5g chopped shallot onion

Method

minute. Strain the liquid and it's ready

200g sunflower oil

Use a blender to turn the bread­

to use

crumbs into a flour-like appearance,

Method

then blend in the cheese to a uniform

Serving

Warm the chicken stock in a saucepot

mixture and then the butter. Add the

Pipe the herb emulsion into the bot­

until lukewarm then transfer to a

mixture between two sheets of parch­

tom of the bowl, then the egg yolk

blender and mix with all the chopped

ment paper and spread out to an even

and, finally, cover with smoked cod roe

herbs at full speed for 1 minute. Now,

layer (3mm thin) and freeze. When

puree. Place the cheese disk over the

slowly emulsify the oil into the mixture.

hard, punch out the cheese disks out

roe, burn with a blowtorch and finish

Transfer to a piping bag and keep at

using a 5,5cm cutting ring and store on

with the pickled vegetables.

room temperature until use.

parchment paper in the freezer.

Chicken stock

Pickled vegetables

1 whole chicken (approx 1500g)

1 beetroot

5,51 water

1 carrot 1 rutabaga

Cod Swim Bladder and Liver

Swim bladder

Method

4 pieces of cod swim bladder

Steam the horse mussels for 20 minutes and leave

Method

Clean and remove the thin layer of skin from the swim bladder. Blanch for 1 minute, then dehydrate at 55° C for 12 hours, or until dry. Deep fry the swim bladder at 180° C and leave to cool down, then store in an airtight container in a cool, dry place.

to cool down. Open the mussels and salt them with 2% of their weight. Leave them to cure for 12 hours before dehydrating them at 55° C for 12 hours or until dry. Dried sea lettuce

100g sea lettuce

Grilled cod fish liver creme

Method

(approx. 10 portions) 104g cod fish liver

Blanch the sea lettuce for one minute and then cool

90g boiled potatoes 30g chicken stock 60g egg white 30g butter 0,Sg xanana 1,2g salt

in ice water. Dry off the sea lettuce and place in the dehydrator at 55° C for 12 hours, or until dry. Blend the dried sea lettuce into a fine powder. Lovage

2g lovage (Levisticum officina/e) Method

Method

Chop the lovage finely and store cold in an airtight

Blanch the liver for 2 minutes, then cool in ice water. Pat dry and grill the liver over smoking juniper in a charcoal grill. Then add to a blender together with all the other ingredients and blend at high speed for 2 minutes. Strain and transfer to a siphon bottle and charge with one capsule. Serve lukewarm.

container until use.

Dried horse mussel

4 horse mussels (Modio/us modio/us) 2% salt

Serving

Add the cod liver creme to the bowl and sprinkle with chopped lovage and then cover with grated dried horse mussel. Sprinkle the deep-fried cod's bladder with the sea lettuce powder and then place over the bowl .

Cod Fish Sandwich

Cod fish skin

Method

400g cod skin

Add the yolks to a bowl and slowly emulsify the ramson oil. Season with salt and transfer to a piping bag. Serve at room temperature.

Method

Fold and stack the cod skin so that it is at least 10cm wide. Then vacuum pack the cod skin and steam it for 1 hour at 100°C, then freeze. Once frozen, open the vacuum bag and slice the frozen skin on a meat slicer set at 2.5mm. Dehydrate the slices of cod skin at 55°C for 12 hours or until dry. Deep fry the cod skin at 200° C, then press the cod skin flat between two metal trays and leave to cool. Once cool, cut into a square (6cm x 6cm).

Ramson oil

1 part ramson leaves 2 parts sunflower oil Method

Roughly chop the ransom leaves and transfer to a Thermomix together with the oil and blend at 70° C for 7 minutes. Strain, transfer to a squeeze bottle and refrigerate.

Cod fish head terrine

(approx. 10 portions) 3 halves of cod head Method

Place the heads in deep gastro pans and steam for 7-10 minutes in the oven at 100° C. Save the cooking liquid in the gastro pans. Peel off all of the meat, and the gelatine from the head. Then put the head, the skin and the rest of the trimmings in a pot and cover with the leftover cooking liquid from the gastro pans, adding more water if needed. Simmer the heads for 30 minutes and then strain, reducing the fish stock down by half or until a sticky texture is reached. Layer the meat and cod gelatine in a small container and cover with the sticky cod stock. Put a similar container on top of the container with the terrine and add a heavy weight to it so that the terrine is being pressed down. Leave to cool under press overnight. Freeze the terrine and the slice in the meat slicer on 3.5 mm. Now, cut the slices into 5.5cm squares. Leave the terrine to defrost and then store in an airtight container in the fridge. Ramson emulsion

(approximately 15 portions) 10g egg yolk 60g ramson oil 1 g salt 2g white wine vinegar

Pickled ramson capers

Freshly picked ramson capers salt 1 part white wine vinegar 2 parts water Method

Cover the ramson capers in salt for 3 weeks. Then rinse the salt off the capers. Mix vinegar and water and add to a vacuum bag with the ransom capers and allow to pickle for a minimum 14 days. Herbs for serving

parsley watercress herb Barbara pickled ramson capers Assembling the dish

Add the terrine on top of the dried cod skin. Pipe the ramson emulsion onto the terrine. Then add 8 pieces of the pickled ramson caper. Cover the terrine with equal amounts of the three herbs and end by closing the sandwich with another dried cod skin.

Monkfish in Fermented Mushroom Paste with Truffle Seaweed Dashi

Truffle seaweed dashi

Caramelized Jerusalem artichoke powder

25g of truffle seaweed (Vertebrata /anosa)

300g Jerusalem artichokes

300ml water Method Method

Peel and cut the Jerusalem artichokes in half and

Clean and wash the truffle seaweed under running

place in a tray so that the cut side is facing upwards.

cold water. Pat dry and transfer to a dehydrator at

Bake the artichokes for 40 minutes at 180° C until they

40° C for 5 hours.

are golden brown. Transfer the baked artichokes to a

Add the dried truffle seaweed and water to a vacuum

dehydrator and dry at 60°C overnight until they are

bag and seal. Transfer the vacuum bag to the oven

completely dry. Use a coffee grinder to blend into a

and steam at 60° C for 60 minutes. Open the vacuum

fine powder.

bag and strain through a fine sieve. Store in an airtight container in the fridge.

Monkfish

250g truffle seaweed dashi Fermented mushroom paste

30g fermented mushroom paste

60g wild champignon mushroom

12,Sg salt

3g white soy

200g monkfish on the bone

69 caramelized Jerusalem artichoke powder 100g butter

Method

Dissolve the salt into the truffle seaweed dashi using Method

a hand blender. Add the monkfish and salted truffle

Chop the mushrooms into a mush. Mix the caramelized

seaweed dashi to a vacuum bag and seal. Leave to

Jerusalem artichoke powder together with the white

infuse in the refrigerator for 12 hours. Take the monk­

soy into the mushroom. Transfer the mixture to a vac­

fish out of the dashi and pat dry. Leave to gain room

uum bag and seal. Leave to ferment in a dark room at

temperature before pan frying.

room temperature for 2 months.

Pan-fry the monkfish in a little oil at high heat to car­ amelize the surfaces on each side (for approximately

Strain the liquid away and scale 30g of the fermented

2 minutes). Turn the heat down and add in the fer­

mushroom paste. Add to a pot together with the

mented mushroom paste and start basting the fish.

butter and caramelize while constantly stirring until

Take the fish off the pan when the core temperature

you reach 145° C.

is 43° C. Leave to rest for 2 minutes. Then take off the bone and cut into portions of approximately 35g

Lemon thyme oil

each.

1 part lemon thyme 1 part sunflower seed oil

Assembling the dish

Heat the oil up to 70° C and then transfer it together

Method

with the lemon thyme to a vacuum bag and seal.

Warm up the non-salted truffle seaweed dashi and

Leave the lemon thyme and oil to infuse at room

place a good spoonful on the plate. Plate the cooked

temperature for 12 hours. Strain the oil and keep in a

monkfish and finish by adding a teaspoon of the lemon

squeeze bottle in the fridge until use.

thyme oil.

Pickled Skate in Mushroom Broth

Pickled skate

Mushroom broth

150g skate wing

(approximately 10 portions)

200g water

850g wild champignon mushroom

10g sea salt

100g caramelized and dried Jerusalem artichokes

100g sherry vinegar

800g water

200g de-alcoholised sherry

200g chicken stock 35g lemon thyme

Method

1 Sg green juniper berries

Fillet and clean the skate wing and divide into portions (approximately 30g each).

Method

Dissolve the salt into the water and leave the skate

Peel and cut 300g of Jerusalem artichokes in half and

portions to brine in the salt solution over night. Rinse

place in a tray - cut side is facing upwards. Bake the

the skate under cold water and pat dry. Transfer each

° artichokes for 40 minutes at 180 C until they are gold­

portion into a vacuum bag. Mix the de-alcoholised

en brown. Transfer the baked artichokes to a dehy­

sherry and sherry vinegar together and pour 75g into

drator and dry at 60 °C overnight until they are com­

each vacuum bag together with the skate, then seal.

pletely dry. Using a deep container, add 100g of the

Cook the skate in a water bath at 45°C for 7 to 10 min

dried artichokes together with the mushrooms and

until you can separate the flesh into individual strips.

chicken stock. Bring the water to a boil in a pot and

Allow the flesh to cool and peel the strips off the rest

pour into the container with the other ingredients.

of the meat. Now cut the flesh into equal lengths and

Cover with cling film and bake in the oven for 12

align six strips with one baked leek strip in-between.

hours at 90° C. Strain the broth into a pot and reduce it down to

Leek strips

550g, then leave to cool.

1 leek

Add the lemon thyme and juniper berries to the

salt

stock and bring to boil. Leave to infuse for 5 minutes

oil

before straining and then serving

Method

Serving

Cut 3 layers of the leek and blanch it for 10 seconds

Gently warm the assembled skate in a steam oven

before cooling in ice water. Cut 5 strips per portion

for 2 minutes (at 70 ° C & 70% humidity). Place the

of leek (2mm in width and same length as the skate

skate in the centre of the dish and finish by pouring

strips). Line the leek strips on a silicon mat that is

the warm mushroom broth over it.

brushed with oil and season lightly with salt. Place another silicon mat on top of the leek strips and bake for 6 to 8 minutes at 175° C until the leek strips are crispy and lightly browned. Store in an airtight container somewhere cool and dry.

Cod, Cabbage and Caviar

Cod fish

Method

1 large cod fish loin

Cut the cabbage into quarters and pass through a

2 % salt

vegetable juicer. Scale the juice and add salt equal to 2% of the weight. Leave the juice to ferment for 7-14

Method

days in a container covered with a cloth. Store in an

Clean and trim the cod loin. Cure the loin (use 2% of

airtight container in the fridge until needed.

its own weight in salt). Roll the salted loin tightly up in cling film, and leave to cure for 12 hours. Cut the loin

Mussel stock

into pieces (3cm thick) and then remove the cling film.

2,5kg blue mussels

°

°

Steam at 70 C until the core temperature reaches 41 C.

650ml white wine

Spinach puree

Method

200g baby spinach

Add the white wine to a pot and bring to boil, then add the mussels and cover with a lid. Leave to simmer over

Method

low heat for 15 minutes while stirring/shaking the pot

Wash the spinach and then blanch for 5 seconds. After

every 5 minutes.

blanching, transfer the spinach to iced water to chill.

Strain the stock through a fish net and leave to cool

Pat dry and then squeeze out any excess water from the

down.

spinach with your fingers. Now, transfer the spinach to a Paco container and freeze. Spin the spinach four times

Fermented cabbage foam

in a Pacojet, refreezing in between each spin. Pass the

(approx. 15 portions)

spinach puree through a sieve to remove any lumps,

150g milk

then store in an airtight container in the fridge.

46g leek 36g potatoes

Kale puree

14g mussel stock

(approx. 15 portions)

45g butter

50g roasted kale

70g fermented cabbage juice

60g mussel stock

0,5g xanthan

30g spinach puree

1g salt

65g sunflower oil 1 g xanthan

Method

Salt (if needed)

Add milk, potato and leek that are cut into small pieces to a pot, cover with a lid and simmer for 20 minutes,

Method

until the potatoes and leeks are tender. Then transfer

Roast the kale in a pan with oil then transfer to a blender

to a Thermomix and add the remaining ingredients and

and add the rest of the ingredients. Blend for 2 minutes

mix at maximum speed for 2 minutes. Sieve and transfer

and season with salt if needed. Transfer to a Pacojet

to siphon bottle and charge with one capsule.

container and freeze. Spin the frozen kale puree five

The foam is served warm.

times in the Pacojet. Store in an airtight container in the fridge until needed. Use 4.5g per serving.

Caviar 7 g Oscietra caviar

Fermented cabbage

Scale and shape the caviar into a round ball.

30g white cabbage 2% salt

Serving Warm 4 bowls. Add a teaspoon of kale puree in the

Method

bottom of the bowl. Garnish with 8-10 small pieces of

Cut the cabbage into small pieces and vacuum pack

fermented cabbage. Cover the puree with the cabbage

with 2 % salt of its total weigh. Leave to ferment at

foam. Carefully place a piece of the cooked cod fillet

temperature room for 7-14 days. Store in an airtight

in the centre of the plate. Finish with caviar on top of

container in the fridge until needed.

the fillet.

Fermented cabbage juice 250g white cabbage 2% salt

KUNOY 62.18 ° N // 6.39°W 35.5 km 2

Pop: 141

There are blue ghosts on the steep hills of Kunoy, mountain hares that live on the slopes cascading down from the long spine of the island formed by some of Faroes' highest mountains. The animals are descendents of a small number of hares brought to the islands from Norway in 1855 as a hunting resource. Unlike their Arctic relatives they no longer turn white in winter, but develop a steely blue-grey tint, perfect camouflage for the mountain scree and rock where they hide. The hunting season is short, from November to the end of December, and hares are taken all over the archipelago, on all but four of the islands. Shooting permits are sold at auction allowing hunting on specific areas of the islands. Men, alone or in small groups walk the high ground in rain, wind and snow to find the elusive hares, masters of disguise, hiding in crevices between the rocks. A quick trigger finger is needed when the animals run, low and fast across the harsh terrain. Sparsely inhabited, and nicknamed the 'man and woman' after a pair of ancient seacliffs (Konan and Kallurin), Kunoy lies close to Kalsoy, but is unconnected by bridge or tunnel. Side by side, they sleep in the ocean, chilled by the northern winds. The islanders know the strength of these elements, and on the eastern edge of Kunoy lie the remains of Skaro, an eerie memorial to the time in 1913 when all seven adult men of the settlement were lost at sea. It was an especially cruel blow to the small community, coming just the day before Christmas. The surviving women and children gradually deserted the village, leaving their stone houses to weather away. Stark and brutal, the high peaks dominate the skyline all around, often smothered in mist and rain. In just one spot, hundreds of metres above the ruins, a long jagged gorge splits Middagsfjall and Kuvigafjal, opening like an aerial passageway between these great deserted valleys.

Cured Hare with Dried Herbs

Hare broth

Cured hare filet

(approx. 20 servings)

90g hare fillet

sunflower oil

2g dried fennel seeds

71 water

2g dried black juniper berries

300g carrots

4g dried angelica seeds

500g shallots

89 sea salt

300g celeriac 200g leeks

Method

20g garlic

Add the fennel seeds, juniper, angelica seeds and

4 dried bay leaves

salt to a coffee grinder and blend into a fine powder.

2g black pepper corns

Cover the hare fillet completely in this herb and salt

2 pots of thyme (40g with stems)

mixture and leave to cure on a rack in the refrigerator

1 00g reduced chicken stock (reduced by 2/3)

for 24 hours.

20g reduced red wine (reduced by 2/3)

Wash off the herb and salt mixture under cold running

1 g salt

water, then pat the fillet dry and cut into 3 equal pieces

40g pasteurised egg whites

per portion. Store in an airtight container in the fridge until use.

Method Dice the carrots, shallots, celeriac, garlic and leeks

Assembling the dish

into small pieces and place in the bottom of a gastro

dried shepherd's purse

-tray/hotel-pan and sprinkle with oil.

(Capsella bursa-pastoris)

Cut the fillet from the hare and save for later. Separate

dried chickweed

all four legs from the carcase and cut the carcase in

dried ground elder

half. Evenly spread oil over the hare pieces and place

dried chervil flowers

them on top o the diced vegetables on a gastro­

dried pineapple weed (wild chamomile) pods

tray/hotel-pan and brown in the oven at 200 ° C for 15

(Matricaria discoidea)

minutes.

dried angelica seeds

Transfer the roasted hare and vegetables to a pot

dried mayflower (Epigaea repens)

and add 71 of water, as well as the bay leaf and whole

dried pink purslane (Portulaca oleracea)

pepper and leave to simmer for 8 hours, adding water if needed.

Place the 3 pieces of cured hare in a bowl with the

Strain the broth into a new pot and add the thyme,

dried herbs arranged around and on top of the meat.

red wine and chicken stock, then reduce down to

Pour the broth table-side in front of the guests.

400g and season with salt. Strain the broth through a fine fishnet and cool down to clarify the broth, transfer it to a vacuum bag together with 40g of pasteurised egg whites and °

seal. Steam at 100 C for 2 hours, then carefully strain the broth one last time and store in the refrigerator until needed.