Kokkeriet: The Danish Flavour in our Kitchen [1 ed.] 8799812916, 9788799812912

Citation preview

Recipes by

David Johansen Photos by

Mikkel Adsbøl Translated by

Helle Idland

The Danish Flavor in Our Kitchen

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The Danish Flavor in Our Kitchen

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Content

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Preface By Thomas Vinterberg

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Kokkeriet By Mette de Fine Licht

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How to Use the Recipes

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Snacks Starters Side Dishes Main Courses Cheese Desserts Sweets for Coffee

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Index

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A World of Flavors As many art forms, movies are a perpetual alternation between tradition and experiment. Familiar emotions and conflicts are subjected to proven techniques – but in a context the actors and director join to explore for the first time and that the spectator has never encountered. Art is an encounter with the familiar in the unknown. Such a composite fullness of curiosity and sense of security I have just experienced in a cocktail glass: The clear, slightly bubbly fluid is not gin and martini, but a highball of sunrise blush and an unmistakable relish of shrimp, tomato and dill; A prawn cocktail, interpreted more literally than ever before. Humor in a becomingly serious and extremely ambitious context, as part of a well-planned sequence of servings with the aid and challenge of the best wines. Diverse, subtle and strong flavors reaching out to the farthest corners of the mouth and evoking strange associations. Celery, mushrooms, yellow peas and Brussels sprouts are recognized in the crowd. Danish classics, but here they skip, melt or crunch between your teeth, uniting with crab or duck in a way they have never done before. The familiar in the unknown. In the late 1970s I went to school right around the corner from here, then very much a working-class neighborhood, and the salty chicken of the Chinese grill was the most exotic serving, I could imagine. Ever since, my generation has seen new waves wash over the tables: For a long time, French cuisine filled the menus and cold counters as the patent of luxury and quality, the spices of the tropics came later on, then fusion cuisine, raw fish, molecular gastronomy, new Nordic and a number of other culinary movements. Food history is a voyage, in my case also merged with the travels that my work has entailed: From the first Michelin-starred restaurant of my life in Clermont-Ferrand in the green, grassy heart of France in the early 1990s. To the Japanese fishermen’s very own sushi bar in the forbidden part of the port of Tokyo. And to the fashionable restaurant in Hollywood where the very best dish on the menu was – a burger! But is it possible to have the whole wide world in your mouth – and at the same time feel that you have come home? Yes, when humor and sincerity, the familiar and the unknown unite in a continuous exploration of what is possible. When Kokkeriet gets going. Thomas Vinterberg

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BY METTE DE FINE LICHT

Kokkeriet Danish. What is that really? !e intention of Kokkeriet is to offer a sensuous explosion. Each plate is an aesthetic and savory taste of what is Danish. Kokkeriet reinterprets traditional Danish dishes. It may be termed ’New Danish Cuisine’ to capture the current food trend. Ice cream with a flavor of rye bread. ’King of Denmark’ (the candy King Christian V consumed to cure his sore throat) interpreted as a beetroot sorbet with green anise and nougatine on dried berries. Beef hash. Burning love … !ese are some of the dishes you will encounter in the book and in the restaurant. Perhaps the dishes will remind you of people or places that are not here anymore, but suddenly come strongly to mind. !at is what food can do too – remind us of what we love and miss. Or what we do not miss. ”Yellow split pea soup? Ugh. !at reminds me of my childhood,” we sometimes hear guests say, but when the dish arrives at the table they do not recognize it and before the evening is done, they will have relived several family dinners gaining a whole new relationship with that particular dish. Looking through the book, we hope to challenge your norms and rules while you recall your childhood experiences. !e scent of scalloped potatoes on a Sunday. Saddle of venison with Waldorf salad for fancy dinners. Sunshine over Gudhjem, when the elaborate lunch ‘smørrebrød’ was served ... For the reader with roots outside of Denmark, Kokkeriet and this book are a different way of enjoying Danish cuisine and an unconventional encounter with the culture and history surrounding the food. !e flavor of Kokkeriet is Danish, but the tangible form of each dish is unconventional and prepared utilizing modern methods. A hundred years ago, neither the sous-vide or liquid nitrogen were available. !ey are now, so why not challenge tradition? To serve a menu consisting of more than 20 dishes requires that none of them are particularly heavy. But that is precisely what traditional Danish food is known to be. By utilizing modern methods

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and new s!les of cooking we are able to welcome you on a culinary journey with disguised versions of what you might have tasted under the name of ‘Italian salad’ or fried pork with parsley sauce ... At Kokkeriet each serving is transformed into a modern mouth"l, not heavy on your stomach, but retaining its intense flavor. Raw materials are Danish. As a result, dishes are o#en changed. For example, the season for strawberries in Denmark is short while beets are grown over a longer period of time. $us you will o#en find dishes with beetroot while strawberries are rarely on the menu. But everything else surrounding the food is Danish too. Cutlery, plates and glasses are Danish design. $e same goes for the table you are si%ing at in the restaurant. Chairs, lamps and curtains are also Danish design. Even the paint on the walls of the restaurant is Danish. $e mission of Kokkeriet is to give you an experience beyond the ordinary. An experience, hope"lly, to remember and keep in mind a long time a#er, just as our dishes may prompt the recollection of other meals and experiences. $e concept is unique. You will encounter no other restaurants at this level with the same s!le and cuisine. It is food that wants ahead. It is neither raw nor cautious, but an experience that will hurl you around in nuances of flavor. $ese are flavors from the days when the farmer toiled in the field all day long. It is sal!, crunchy, juicy, fried, smoked, sour, sweet and ... For this, Michelin has honored us with a star in their guide since 2009.

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!e Road to the Michelin Star We ought to go for a star, owner and daily manager of Kokkeriet, Sammy Shafi, is thinking one late night in 2003. It is only a year and a half since he, along with his brother, Mikkel Shafi, took over the restaurant. !e two brothers bought a good intermediate restaurant centrally located in the 17th century neighborhood ‘Nyboder’ in the heart of Copenhagen. Now they are living the dream of running their own restaurant. Sammy has, among other things, been apprenticed at their father’s restaurant and subsequently completed management training. Mikkel has studied at Copenhagen Business School and worked as a waiter and inspector at some of the best restaurants in the ci". !rough the last year and a half they have worked along with their chefs and waiters to place Kokkeriet among the best mid-range restaurants. !e menu offers French $sion dishes, like most other quali" restaurants in the early 00s. For just under DKK1000 you can have five or seven dishes and enjoy a corresponding wine menu. It is late at night when Sammy takes a tour of the restaurant. On his way to the kitchen the idea strikes him: Maybe we should heighten our ambitions? He thinks of all the faces that come back again and again. It is time we go for the Michelin star he decides, and Mikkel agrees. !e next couple of years Sammy, Mikkel and their team stru&le. Energy only vaguely describes what it takes to join in the league of the world’s best restaurants. Every day they must be sharper than the day before. !at the food itself must be developed and nursed is obvious, but focus is also on the minute details. All the things that may seem not to ma'er. For example, whether there are dead leaves on the patio shrubbery. Whether they utilize a bubble level to ensure the paintings are hanging straight. How the floor-length curtains fall. !e placement of the glasses in the table se'ing. !e shelves in the restaurant, where the waiters retrieve new service: are they looking tidy? Everything must be impeccable. Not only what guests can see, but everything. Even the

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glasses on the shelves not visible to the guests, must be straight and with the monogram facing the right way. It’s all about a!itude, Sammy believes. "e a!itude towards proprie# and high quali# must permeate everything Kokkeriet does and stands for. It is not just about food when you dine at a restaurant of Kokkeriet’s caliber. It is also the wine, the service, the décor, the location of the restaurant ... In 2006, they succeed. "e Michelin Guide bestows a star on Kokkeriet. Reviewers pile in. So do the guests. But the journey does not end here at all. One evening, an American guest asks Sammy a crucial question. ”Why are you so caught up in French food here in Denmark? If I want frog legs and Edith Piaf, I go to France. Where is the taste of Denmark?” Sammy looks at the guest, nods thought$lly and agrees with her. It is a really good question. "e year is still 2006. Nobody knows that before long, the world economy will plunge. Not many people in Denmark are talking about the new Nordic kitchen yet either. At most Copenhagen restaurants, if it is fancy, then it is French. But Sammy could not let the guest’s question go. And all of a sudden it dawned on him: ”Danish! It must be Danish all the way through. Raw materials, taste, design – everything!” he exclaims and that kick-starts a new journey for Kokkeriet. Chef Lasse Askov begins to experiment and develop, and shortly a%erwards David Johansen joins the group. He has worked at several of Copenhagen’s gourmet showpieces: De Gaulle in Kronbor&ade, Premisse, Restaurant Ego and Kong Hans Kælder. And if there is one thing he loves and is passionate about, it is just that – Danish cuisine. "is marks the starting point of something completely new in a Copenhagen gradually evolving into a gourmet ci#, in spite of the financial crisis by then thundering away. But in the transition from French to Danish, Kokkeriet loses

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its Michelin star. Nevertheless, David and Lasse play on in the kitchen. !ey taste, test, put together new ingredients and develop dishes that go beyond the scale of what anyone thought possible. And suddenly everything turns around. !e reviewers hand out five out of five and six out of six possible stars. ”We must give the guests something extra. Something they didn’t expect,” Sammy and Mikkel tell each other. But how do you do that, when every single plate is already aspiring to perfection? When the waiters speak the native language of each guest, so no foreign visitor may miss an explanation or a story? And when the welcome in the restaurant is warmer than in one’s own family? How much more is there to give? ”Our extra dimension must be memories. We must create memories,” ponders Sammy. ”Eating at Kokkeriet is o"en something to be remembered by the guests. An experience, they think back on. Just think, if we could both create a new, gastronomic memory and at the same time get them to recollect their own childhood? !e scent of scalloped potatoes. Parsley sauce. Italian salad ... But in a whole new way ... ” ”What about the foreign guests?” asks Mikkel, for it was precisely a foreign guest – the American woman – who set off the entire Danish voyage. ”For the foreign guests, it will be an encounter with Danish gastronomy which has so much more to offer than ‘smørrebrød’,” Sammy concludes. Bookings are pouring in. !e regulars are excited and the same goes for new guests. And in 2009, the Michelin star is returned to Kokkeriet for menus that exclusively offer Danish cuisine.

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!e Dream of Food ”Food is my passion. It is the only thing I want to do. !ere has never been any alternatives for me. I’ve never had a period in my life where I wanted to do anything other than cook. I love to cook and I love to eat food. What would I do, if I wasn’t a chef?” David Johansen is a passionate man. He loves his work like a professional football player, who also makes a living from his hobby, and this despite the many hours of work every week. David’s work days begin at nine, when he sits down on the train for Copenhagen to arrive at the restaurant an hour later. !e train ride is spent answering emails. When he gets to the restaurant, he changes clothes, accepts the delivery of supplies and starts working in the kitchen. His eight chefs start preparing the dishes for the evening, while he himself plunges into new ideas. ”Sometimes I get an idea in the middle of the night that I want to try out. It could be something with carrots, if they are in season. First, I have to find a dish or a taste that I can interpret. Carrot cake, for instance. Or filled beef roll-ups (with the wi"y Danish name ‘boneless birds’). And then I have to find out what the new version should be about. I get lots of ideas and some of them are be"er than others, but you don’t find that out until you test them. When we serve a dish, it has been tested up to 100 times. First to find out whether the idea will work at all and secondly in order to practice the preparation. Everything has to be perfect.” David Johansen has been executive chef at Kokkeriet since 2008, but he always knew that his #ture lay in a kitchen. David Johansen is born in 1981. He grows up in the south of Zealand with his father and mother, both of whom are nursery teachers, and two brothers. David o$en helps his mother in the kitchen. He peels carrots, mixes the forcemeat for meatballs and boils rice, because in David’s family, they eat everything

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from pot roast chicken to Asian spring rolls. When fancy, the menu was roast beef with Béarnaise sauce. Every night, the family spends a minimum of an hour, and o!en two, around the dinner table. Here, they relate what has happened during the day: school, friends, leisure clubs and their parents’ work. David never wants to leave the table when he is finished eating, as boys his age would otherwise do. He loves the time with and around the food. And he’s only six years old, when he knows what he wants to be when he grows up: a chef. He does not know anyone who works with food and no one in his family has ever been in the restaurant business, but David loves everything about food, so for him, there is nothing else to dream about. Like many other Danish children, David gets his own cooking day at home. His mother shops and helps him make the food, but it is David who determines what the family is eating the day he is in charge of the kitchen. And he loves it. Every Tuesday he plunges enthusiastically into a new dish. Lasagna. Frog legs. Lobescoves. Both traditional and experimental. A!er elementary school, David enters cooking school. In the course of the first year, he is introduced to all branches of the trade. Butchery, pastry, baking ... But he is convinced that chef is the profession of his "ture. He applies to three restaurants for an internship – two in Copenhagen and one in his native Køge. It is the middle of the 1990s and the demand for chefs is relatively high. All three restaurants offer David an internship. He chooses Køge. It is the finest restaurant in the ci$ and that suits him. He has no Michelin star ambitions, but there is no doubt that David is a budding talent and he is quickly offered a%ractive positions as chef in Copenhagen. Just over a year a!er he finishes training, the executive chef at the restaurant in Copenhagen, where David is employed as a chef, is dismissed. It happens so suddenly that there is no time to find a substitute.

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”Will you be our substitute chef?” they ask David. Without thinking twice, he says yes. He just turned 21 and is now responsible for an entire kitchen and staff. In the weeks that follow, David hardly sleeps. He spends all his waking hours in the restaurant, toiling, sweating and pu"ing every effort into living up to his new title. It works. Shortly a#er, the owner approaches him again. Would David like to be employed permanently as the executive chef? $is becomes the springboard into a career at, among others, De Gaulle, Premisse, TyvenKokkenHansKoneOgHendesElsker as well as Kong Hans Kælder. He also completes waiter’s training to be more accurately in touch with all that goes on in a restaurant. In waiter’s training he meets Line, who he is married to today. But one day David feels like trying something else. In the heart of Copenhagen, a cozy brasserie is situated and the following year, David works there. He is still doing what he loves – making food – but at a level now where he also has time to see his girlfriend and friends. $e owners of the brasserie are Sammy and Mikkel Shafi. As David starts to miss ambitious cuisine, it is not a huge leap to the position of executive chef at Kokkeriet. ”It doesn’t feel like work. I make my living with my hobby at a place that feels like a second family and I want to do that 60 hours a week. It means a lot to me that Kokkeriet isn’t any bi%er than it is. I love the personal s&le of the place and the mood. And I am proud of what we’re doing. $e most important thing for me is that we can continue to develop. $e versatili& of the job, the creative process and giving the guest an extraordinary experience, is what excites me.”

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From Michelin Chef to TV Host When two women step into the restaurant one day in 2013, David has no idea that he will very shortly appear on national TV. !e women are from a production company and have requested a meeting with Sammy and David. “Do you want to be part of a cooking show?” they ask, looking at David. !e women explain that the production company is looking for participants for a new cooking show. Eight top chefs were to be lodged in a deserted hotel somewhere in Denmark for 10 days. Every day, one of the chefs must challenge the other seven in the preparation of his signature dishes or favorite methods. !e other seven are divided into three teams – one for appetizers, one for the main course and one for dessert. And the competition is on, while the production team is constantly breathing down their backs. ”We are missing a young Michelin chef for the program,” one of the women says. ”Do you want to join us?” David’s mind twirling, he sits on the train the same evening. Does he want to try TV? Well, why not. He has never tried any other industries, so ten days in a completely different world that does still taste a bit of chef, sounds tempting. !e day a#er, he accepts. Most of the chefs in the program know each other already as the restaurant business in Denmark is small and chefs o#en enjoy eating at each other’s restaurants. It will be ten instructive days with lots of food and new friends. It is all smiles and tales of both good, old days and recent events, about acquaintances and recollections of a forgo$en dish, and spirits are high, even though the chefs are working intensely in the kitchen – and being monitored by the camera team. ”Aren’t you going to take a break?” the production team will ask from time to time, but David and the others just look at them with puzzled faces. ”What do you mean?” one of the chefs asks.

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”Well, you’re working all the time. Why don’t you take a break?” ”We are not used to breaks,” David laughs and grabs a saucepan. A few months later, all of Denmark can watch David Johansen and the other seven chefs in “Cecilie og Madklubben” (”Cecilie and the Cooking Club”) on Danish TV2. Shortly a!er that, David’s phone rings. "e voice is a different one, but the production company is the same. Now it is Masterchef. Would David like to host the show? He gets four days to consider the offer. David and Sammy talk back and forth. Can it be done? Can they do without David in the kitchen? Can his family do without him even more? Masterchef is something completely different from Cecilie and the cooking club. "is is about an actual role as a television presenter. Will the energy be well spent? ”Yes,” he replies to the production company, and soon a!er begins filming with Metronome alongside the work at Kokkeriet.

A Day in Kokkeriet When you arrive as a guest at Kokkeriet, everything is prepared and ready for the visit. Your coat has only just been hung when the chance is presented to choose your first drink and enjoy the varie$ of snacks that precede the first appetizer — all before the entrée is even served. "e tables are set with just polished glasses and fresh but discreet flowers. Tablecloths have been ironed. It is neat without being too fancy and it is altogether clear that someone has put an effort into making your visit as memorable as possible. It feels all at once as if the many waiters standing by have done nothing except wait just for you, and at the same time we know that a large amount of preparation must have gone into the arrangements. But how long does it take to prepare

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for an evening seating, as it is called in the jargon, when a restaurant is open for only one booking an evening? A day at Kokkeriet begins at six o’clock in the morning when the cleaning staff arrives. From eight o’clock, administration is in and an hour later the chefs begin to arrive. Mornings in the kitchen go into preparing servings for the evening. "e tone is light and teasing. "e door is always open and many of the neighbors quite o#en pop in to say hi and to draw in scents and flavors. For the administration, mornings are about meeting with guests and partners, marketing, ordering supplies, handling bookings, updating the website and menus. At noon, waiters arrive and begin to prepare the tables. A li$le to five, staff dinner is served and all eat together for half an hour. "e food reflects the restaurant’s classics. "e staff too enjoy meatloaf, meatballs and other interpretations. On special days, burgers are served and if the weather is good, they like to take it all outside. "en comes dressing. "e candles will be lit. And a li$le to six – twelve hours a#er preparations began – Kokkeriet is ready to welcome the first guests. "e chefs usually end their work day around midnight. "e waiters a bit a#er that. And the dishwashers leave last at about three in the morning. "en Kokkeriet sleeps for three hours until cleaning launches a new day.

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How to Use the Recipes Three simple tips for reading and using a recipe Read and understand the entire recipe. Read it several times. Take into account the fact that raw materials and equipment are never quite the same. Cooking time and seasoning will thus always vary. Use your common sense. Keep in mind that a recipe is a guide, not a set of rules, so always taste and feel your way. Division of the Courses To make it easy for you, we decided to divide our recipes into the classic categories of snacks, starters, side dishes, main courses, cheese, desserts and sweets for coffee. This division should not be taken too seriously, but simply be used as a helping hand when putting together your menu. A menu in Kokkeriet consists of many servings, that is why each dish is not large. When you build a menu that way, it gives you plenty of room to swap the order of the courses as you desire and dare. The starters are relatively light in expression, side and main dishes are a tad stronger. This must of course be kept in mind when assembling your menu, but the room to maneuver is still wide. Enjoy Remember – cooking is fun. If you do not succeed the first time, just try again and again – and again. You will succeed, sooner or later, and the final result will be so much more amazing when you’ve worked for it. Stubbornness is certainly an advantage here.

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So!, crispy and refreshing mouth"ls before the perfect dinner.

Snacks

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SOUR CREAM AND ONION

Beech Leaf 4 tender branches of beech Oil for deep-frying Fine sea salt 1 tbsp malto 1 tsp vinegar powder 2 tbsp onion powder

Deep-fried Beech Leaves Rinse the beech leaves well and pat dry with paper. Deep-fry at 160 °C, until the branches no longer bubble and the leaves are very crisp. Drain the beech leaves on paper and season immediately with sea salt. Sprinkle the crispy beech leaves with herb powder when serving. Herb Powder Stir all ingredients into an even powder.

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BEETROOT, LIVER, CHOCOLATE AND BLACK CURRANT

"e Cream Puff For 30 cream puffs 5-6 beets 3 dl vinegar 3 dl sugar 3 dl water 2 bay leaves 10 black peppercorns ½ tsp coriander seeds 2 shallots, chopped 1 clove of garlic 1 tsp fresh thyme leaves 1 tsp neutral oil ½ dl port ½ dl Madeira ½ dl cognac 200 g liver 8 g salt 2 g nitrite salt 3 e"s 200 g bu#er 30 g water 30 g sugar 160 g beetroot juice 1 tsp sherry vinegar 2 pinches of Xantana 12 g e" white powder 50 g freeze-dried currants 200 g bi#er chocolate, min. 75% 50 g cocoa bu#er

Pickled Beetroot Base Boil beets in salted water. Peel and cut into slices of 1 cm. Cut into circles, diameter 2-3 cm. Boil a solution of the remaining ingredients and allow to cool completely. Marinate beetroot in the brine for a minimum of 24 hours. Rabbit Liver Parfait Sauté onions and garlic in oil in a frying pan and deglaze the pan with port, Madeira and cognac. Allow the alcohol to evaporate completely. Blend pork liver, sautéed onions and both types of salt into a fine purée. Add eggs and butter and blend into a smooth paste. Season with more salt, if necessary. Pour the paste into a heat-proof dish, cover and bake in bainmarie at 170 °C for approx. 60 minutes or until set. Let the parfait cool slightly and blend it soft. Allow to cool in a refrigerator. Salty Beet Filling Boil water and sugar. Beat into a glossy meringue with the other ingredients in a mixer. Very Bitter Chocolate Coating Blend the black currants. Melt chocolate and cocoa butter for coating. To Serve Drain the pickled beetroot. Pipe a small dab of rabbit liver parfait onto the base and pipe the beet meringue over the parfait, covering it completely to resemble the shape of a cream puff. Preferably freeze the ’cream puffs’ slightly before coating with chocolate and sprinkling with black currant. Store the cream puffs in a cool place until served.

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BRITTLE BRANCHES AND DRIED HERBS

Buckwheat Porridge 200 g finely rolled buckwheat kernels 1 l water 10 g salt 100 g bu!er 2 tbsp e" whites Herbal salt 50 g ramson 50 g sweet cicely 50 g ne!les 10 g salt

Crisp Buckwheat Branches Boil the buckwheat kernels into a thick porridge in salted water. Add butter and egg whites, when the porridge is quite thick. Pipe onto a baking sheet to resemble branches and bake in the oven at 125 °C until crisp, approx. 35 minutes. Allow the buckwheat branches to cool off and season with herbal salt. Herbal Salt Pluck and rinse all herbs. Dry in the oven at maximum 60 °C. Blend the completely dry and crisp herbs with salt into a fine powder.

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ROASTED, SMOKED EEL, ELDERFLOWER, SCRAMBLED EGG WITH RAMSONS

Smoked Eel and Scrambled E!s 1 dl elderflower juice ½ dl elderflower vinegar 1 dl soy 1 tbsp dark syrup 1-2 tbsp lemon juice 4 e"s ½ dl heavy cream Salt and white pepper Chopped ramsons

Elderflower Glazing Boil all ingredients into a thick syrup. Scrambled Eggs with Ramsons Whisk eggs with cream and gently fold the mixture in a pan until scrambled. Season with salt and white pepper and top off with chopped ramsons. Roasted Smoked Eel Fry the eel thoroughly on the fat side and brush with elderflower glazing. Garnish, if you wish, with elderflower and ramson blossoms.

4 pieces of smoked eel fillet A bit of salt Elderflower Ramson blossoms

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TAPIOCA OF DUCK WITH DRIED, PICKLED RED CABBAGE

Duck Like on Christmas Eve 200 g duck meat, trimmed 200 g tapioca flour 300 g duck stock 4 g salt Oil for deep-frying ¼ red cabbage ½ l cooking water with 2 tbsp of white wine vinegar and 1 tbsp salt added ½ tsp vinegar powder ½ tsp salt

Duck Tapioca Blend duck meat, tapioca flour, stock and salt into a fine purée. Spread the purée in a thin layer on buttered greaseproof paper and place it on a baking sheet. Stretch clingfilm quite firmly over the sheet, not touching the purée, but sealing tightly. Steam the purée in the oven at 100 °C for 10 minutes and remove the clingfilm. Allow the steamed purée to dry for at least 24 hours. Deep-fry the dry tapioca at 160 °C for a few seconds until completely puffed up. Drain the tapioca on oil absorbent paper and season with powdered red cabbage. Red cabbage powder Finely chop the red cabbage and rinse. Boil until slightly tender in lightly salted water and chill in ice water immediately. Squeeze excess water from the cabbage and dry in the oven at 60 °C until completely dry. This takes about 24 hours. Blend the dry red cabbage into a fine powder with salt and vinegar powder.

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VENISON AND JUNIPER

Meatball For 20 small meatballs 100 g venison, chopped 75 g smoked lard, chopped 2 tbsp bread crumbs 1 e! Approx. 1 dl cream 1 pinch of juniper Salt Pepper 1 shallot, chopped and fried Oil and bu"er for frying 1 dl veal stock 1 tsp ground juniper 2 tsp dark syrup 2 tsp soy ½ tsp beer vinegar

Meatballs Mix the venison and lard thoroughly with a bit of salt. Add the bread crumbs and eggs. Beat the minced meat into a smooth blend. Add the cream while stirring until a smooth, meatball texture is achieved. Season with juniper, salt and pepper. Add the cooled shallots and leave to rest for half an hour. Shape small meatballs and fry in oil and butter in a pan. Glaze the meatballs with juniper glazing. Juniper Glazing Boil all ingredients into a syrup. Serve the glazed meatballs on a twig of juniper, lit to smoke while serving.

Twig of juniper

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PIG IN PIG

Fried Pork with Parsley Sauce 200 g pork breast ½ kg duck fat Airbag from Sosa (freeze-dried pig skin) 2 e" whites A li#le salt Parsley powder ½ bunch of parsley ½ tsp nut oil 1 pinch of grated nutmeg 2 tbsp cooking water from the parsley Salt 1 tbsp dried parsley blended as powder

Confit of Pork Breast in Airbag Place pork breast in a baking dish and cover with melted duck fat. Poach in the oven at 80 °C overnight or for approximately 10 hours. Cool off the tender breast and tear into long, thin strips along the fibers of the meat. Douse the strips of meat with egg whites and cover with airbag. Deep-fry the meat at 160 °C until it puffs up, turning completely white. Drain on an oil absorbent sheet and season with salt and parsley powder. Parsley Purée Rinse the parsley thoroughly and pick off the leaves. Boil until tender in salted water and refrigerate immediately. Save a little of the cooking water. Blend the parsley into a fine purée with oil, nutmeg, cooking water and salt.

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OYSTERS AND HERBS

Salted Herring 2 kg small herring ½ kg coarse salt 2 tbsp sugar 20 stems of glasswort 20 buds of sea purslane 20 leaves of borage cress or oyster leaves 4 oysters 1 pinch of coarse mustard ½ tsp lemon juice

Classic Salted Herring The herring need to soak for three weeks. You only need four herring for this dish, but salted herring cannot be prepared in a quantity smaller than this. Clean herring without rinsing and let them keep head, skin and fins. Mix salt and sugar. Place a layer of the mixture in a jar with a tight-fitting lid and layer the herring alternating with salt mixture. Finish off with a layer of salt. Put a light pressure on to keep the herring under the salt. Store the herring in a cold place for approx. 3 weeks. If after a few days, no brine has formed, pour a boiled, cooled down brine of 35 g salt per dl water over the herring. Make sure the herring are covered by brine at all times and keep the temperature steadily below 10 °C. After the 3 weeks of soaking, rinse the herring for 1-2 days in cold water. Salad of Herbs Rinse herbs and pluck into bite-sized pieces. Mix into a salad. Oysters Open the oysters and examine thoroughly to determine whether they are entirely fresh. Remove oysters from the shell and chop lightly. Season with mustard and lemon juice. Must have the texture of tartare. To Serve Cut the head off 4 herring, remove backbones and fine bones along the belly. Make sure the herring is still joined at the tail. Spread the inside of the fillets with oyster tartare and garnish with herbs. Put the fish back together to look like a whole fish.

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SPONGE BREAD

Beer Porridge 5 e! yolks 4 whole e!s 60 g dark beer 100 g fine rye flour, toasted 25 g wheat flour 30 g molasses 20 g honey 1 tbsp malt syrup A bit of salt

Sponge Blend all ingredients into a smooth and homogeneous batter. Pour into a siphon with 2 cartridges. Shake well and spray the batter into a mold. Bake at maximum heat in a microwave oven for 40-50 seconds. Allow the sponge bread to set slightly in the mold, proceed to remove it from the mold, sprinkle with the porcini mix and serve immediately. Porcini-Vinegar Powder Blend all ingredients into a fine powder.

1 tbsp dried porcini, blended 1 tsp salt ½ tsp vinegar powder

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DILL AND LIGHT AQUAVIT

Green Asparagus 12 green asparagus 1 dl cider vinegar 1 dl sugar 1 bunch of dill ½ dl aquavit

Pickled Asparagus Rinse and trim the asparagus. Blanch in lightly salted water and refrigerate. Boil a marinade of the other ingredients and allow to cool. Place the asparagus and the cold marinade in jars and pickle for a minimum of 2 days.

2 e" yolks Salt 1 tsp lemon juice Approx. 3 dl of oil 1 dl aquavit

Siphon of aquavit Beat the egg yolks with salt and lemon juice. Add the oil, little by little, until a texture very much like thick mayonnaise is obtained. Season with aquavit and perhaps a little more salt or lemon juice. Pour the mayonnaise into a siphon with 2 cartridges and shake well.

Dill powder 1 tsp dried dill, blended into a fine powder

To Serve Serve pickled green asparagus with a siphon of aquavit, fresh and dried dill.

Fresh dill 20 tender springs of dill

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SALTED AND BURNT VEAL WITH CARROT MARROWS

Boneless Birds 200 g veal topside 5 g salt 3 g sugar

Salted and Burnt Veal Remove fat and tendons and rub the topside with sugar and salt. Let soak in a cool place until the next day. Freeze the marinated meat, so you can cut it very thinly.

4 large carrots 1 dl carrot juice 1 tbsp cider vinegar 1-2 thyme and parsley stalks 15 g smoked lard

Carrot Marrows Boil carrots until slightly tender and carefully cut out the marrows with a paring knife. Boil the other ingredients, strain and cool off. Allow the carrot marrows to marinate for at least 24 hours, preferably double that.

1 tbsp airbag from Sosa Oil for deep-frying 1 pinch of fine, smoked salt

Puffed Airbag Heat up the oil to 160 °C and deep-fry the airbag. Drain the airbag on oil absorbent paper and season with smoked salt.

Parsley Powder 1 tbsp dried parsley, blended into a fine powder

To Serve Fold a thin slice of veal around a carrot marrow, sear it with a gas burner and serve with parsley powder and puffed airbag.

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Keep in mind: It is always the first and the last that is remembered the best. So choose your starter with care. Many of the starters would do very well as side dishes or even as a lunch.

Starters

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RAW-FRIED SQUID, SOUR CREAM, SALTED LEMON AND GREEN TEA

Grandmother’s Salad 1-2 squids A bit of oil for frying Salt 1 dl heavy cream 2 tbsp cider vinegar 1 tbsp lemon juice 1 tsp powdered sugar A bit of salt 5 organic lemons Lots of salt, approx. 800 g Boiling water Salad Selection of bi!er salads, washed and dried (e.g. endive, ice plants and spinach leaves) A li!le oil and salt for marinating

Squid Relieve the squids of membranes, giblets and cartilage. Rinse lightly and cut into long, thin strips. Fry in a little oil at high temperature before serving and season with salt. Sour Cream Gently stir together all ingredients into a light dressing. Salted Lemon Cut a deep incision in the lemons, so they are only linked at the flower. Fill them with as much salt as possible. Scald a sealable glass jar with boiling water. Place the 5 lemons in the glass and add the juice and zest of the last lemon. Pour over boiling water until the lemons are completely covered. Let them soak in a cool place for approx. 3 months. Salad Blend herbs and oil into a green oil and strain through a cloth. Sprinkle with Matcha tea when serving.

1 bunch of tarragon 1 bunch of dill 1 bunch of chervil 5 dl oil 2 tsp Matcha tea

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FROZEN BUTTERMILK, RAZOR CLAMS AND VERBENA

Bu!ermilk Soup 1 kg razor clams, trimmed and rinsed 2 shallots, chopped 1 clove of garlic 1 dl white wine A li!le water 1 German turnip 1 tbsp dried verbena 5 leaves of fresh verbena per plate ½ l stock from the steamed razor clams 1 vanilla pod ½ l bu!ermilk A bit of salt A bit of lemon juice Liquid nitrogen for freezing

Steamed Razor Clams in German Turnip with Verbena Dust Sauté the onion and garlic. Add clams and wine. Cover with water and let steam for about 3 minutes. Pour the liquid from the clams into a bowl and cool off both. Trim the clams and keep refrigerated until serving. Reduce the juice from the clams into ½ liter and use for the frozen snow. Snow of Clam Juice and Buttermilk Mix the clam stock with buttermilk and season with vanilla, salt and lemon juice. Freeze into a powder with liquid nitrogen. Alternatively, freeze the blend and scrape to a fine powder with a fork. Wrap the steamed clams in thin slices of raw German turnip. Sprinkle with verbena powder and serve with the frozen buttermilk snow. Garnish with fresh verbena.

Fresh verbena

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David Johansen, executive chef

Sirloin should ripen for at least 60 days to be worth eating. And preferably longer.

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RAW BEEF, SOFT, FRIED ONIONS, SOUR CUCUMBERS AND BROTH

English Steak 200 g lean beef 200 g irregular beef cuts, shoulder, plate etc. 2 tsp dark balsamic vinegar Chopped chives 1 tsp salt 2 onions 2 tbsp bu!er Salt 8 pearl onions ½ dl white wine vinegar ½ dl sugar ½ dl water 1 cucumber Salt

Tartare Scrape the beef into tartare with a sharp knife. Season well with salt and pepper. Vinaigrette of Broth Roast the meat in a frying pan at a high temperature. Vacuum pack the meat and poach for 2 hours at 46 °C. Cool off the bag and drain the liquid from the meat. Squeeze the meat thoroughly to extract remaining juice. Discard the meat and season the juice with salt and balsamic vinegar. Add the chopped chives when serving. Onion Purée Peel and chop onions. Sauté at medium heat, until golden and tender. Blend into a purée and season with a little salt. Pickled Onions Peel pearl onions and slice into halves. Blanch for 1 minute in water and refrigerate. Boil a brine of vinegar, sugar and water and allow to cool. Marinate onions in brine for at least 24 hours.

2 onions Cress Alliara

Sour Pickled Cucumbers Carve out the cucumber and salt lightly. 5 minutes before serving, marinate the cucumber in the onion brine. Onion Ashes Peel and halve the onions. Burn in the oven at 250 °C until completely black and dry. Cool off and blend into fine ashes. Garnish with cress and alliaria.

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TONGUE, ANCHOVY, PEAS IN JUICE AND HORSERADISH CREAM

Wiener Schnitzel 1 corned beef tongue 1 onion 1 carrot A li!le bay leaves, black pepper and coriander seeds ½ kg peas in the pod A bit of salt Lemon juice 15 anchovy fillets 1 dl oil 1 dl cream 1 tbsp freshly grated horseradish A bit of salt ½ slice day old bread per plate

Boiled Tongue Boil the corned beef tongue in water with herbs and spices until tender. This takes approx. 2 hours. Allow the tender tongue to cool off in the cooking water. Remove membranes and dice before serving. Peas in Juice Pod the peas. Save 1 tbsp of peas per person. Run the pods and remaining peas through a juicer. Strain the juice and season with a little salt and lemon. Douse the fresh peas and the boiled tongue in the juice. Anchovy Oil Vacuum pack and poach the anchovies and oil overnight at 48 °C. The next day, drain off the oil and save for garnishing. Horseradish Cream Steep the cream with salt and horseradish at room temperature until strongly flavored. Pour the cream through a sieve and save for garnishing.

Pea shoots Crisp bread Freeze the bread and cut into thin slices. Bake bread slices in the oven at 125 °C until golden and crisp. Serve with pea shoots.

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CURED LAMB, RAW SHRIMP AND HERBS

Lamb in Dill with Shrimp 200 g lamb fillet 8 g curing blend 1 tsp coriander seeds 1 tsp juniper berries 1 tsp fennel seeds 1 tsp dill seeds 1 tbsp salt 1 tsp sugar 12 raw shrimp, peeled 200 g mixed, tender vegetables in suitable cuts Salt 1 dl cider vinegar 1 dl sugar 1 dl water Coriander seeds, fennel seeds and 1 sprig of thyme Same !pes of vegetables that you are pickling, 1-2 slices of each per person Oil Salt

Cured Lamb Blend all spices into a fine salt and season the lamb. Allow to soak for at least 24 hours. Cut the lamb into thin slices when serving. Raw Shrimp Temper the raw, peeled shrimp slightly before serving. Pickled Vegetables Trim and rinse vegetables. Blanch in lightly salted water and cool down in ice water. Boil a brine of the remaining ingredients and allow to cool off. Marinate the blanched vegetables in the brine for a minimum of 24 hours. Raw Vegetables Trim vegetables and cut into paper thin slices on a mandoline. Store in ice water until served. Marinate in oil and salt when serving. Dill Mayo Beat together egg yolks, salt and vinegar. Add the dill oil little by little, whisking vigorously, until the mayonnaise is of thick consistency and a splendid green color. Season with salt and vinegar, if necessary. Garnish with edible flowers and herbs when serving.

2 dl green dill oil (1 bunch dill blended with 2½ dl oil) 2 e# yolks A bit of salt Approx. ½ tsp cider vinegar Edible flowers and herbs (e.g. pansies, bronze fennel and chickweed)

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SCALLOP, TARRAGON AND FRESH CHEESE

Stuffed Leeks 4 small, sweet leeks Salt and sugar Marrow from the leeks 6 fresh scallops 1 pinch of grated lemon zest 1 tsp lemon juice Salt 2 dl of mussel stock 1 bunch of tarragon 8 scallops 3 tbsp neutral fresh goat cheese 1 tsp cold-pressed rapeseed oil 1 tbsp bu!ermilk Salt

Leeks Trim the leeks and rinse thoroughly. Boil the white part of the leeks until slightly tender in water with salt and sugar added. Please take care not to cook the tips, as they will be used as handles when eating the leeks. Pat the cooked leeks dry and refrigerate immediately. Slice open the white part of each leek with a small knife and remove the marrow to be used for stuffing. Save the rest of the leek. Stuffing Chop the fresh scallops into a fine tartare and season with salt, lemon juice and zest. Chop the leek marrow very finely and mix into the tartare. Mussel Syrup Reduce the stock until thick and allow to cool. Tarragon Powder Pluck and rinse the tarragon and drain completely. Proceed to dry it in a dehydrator at 60 °C until completely dry and blend into a fine powder. Scallop Granules Freeze scallops in a PacoJet beaker. Blend the frozen scallops 4 times in the PacoJet until finely puréed. Spread the purée in a thin layer on silicone mats and dry in a dehydrator until quite crisp. This will take about 24 hours. Blend the dried scallops into a coarse granulate in a coffee grinder. Stuff the leeks with the scallop tartare. Brush the white part of the leeks with mussel syrup and cover with scallop granules. Finally sprinkle with a little tarragon powder. Cream of Fresh Goat Cheese Whisk the fresh goat cheese into an even and smooth cream with buttermilk, oil and salt.

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WHITE RADISH, TROLDHEDE ASK CHEESE, SMOKED COD AND CAULIFLOWER

Summer Salad 1 daikon 1 dl cream 100 g Troldhede Ask cheese (or similar white mould cheese) 1 dl bu!ermilk Salt Lemon juice

White Radish Peel the daikon and cut into long, thin strips on a Chinese tape machine. Cut perfectly straight, thin ribbons. Store in ice water until served. Troldhede Cream Warm up cream and blend in cheese. Add the buttermilk and blend into a fine cream. Season with salt and lemon juice and strain.

150 g cod fillet 4 g salt 2 g sugar Beech dust

Smoked Cod Season cod fillets with salt and sugar and steep in a cold place until the next day. Smoke cod fillet over beech dust until done. This takes approx. 10 minutes at medium temperature.

4 cauliflower florets

Raw Cauliflower Slice cauliflower florets paper thin and store in ice water until served.

½ cauliflower 2 dl cream Salt 1 bunch of chives 1 dl oil Chive blossoms

Cauliflower Purée Separate cauliflower into small florets and boil in cream in a covered saucepan until tender. Drain the cream when the cauliflower is tender and save for possible later use. Blend cauliflower into a smooth purée. If necessary, add the spare cream to achieve the desired consistency. Season with salt. Chive oil Blend chives and oil into a perfectly green oil. Strain through a cloth. Serve with chive blossoms.

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PARFAIT, SMOKED HEART, JUICE AND SKINS

Chicken Salad Part 1 250 g chicken breast with skin 2 dl whole milk 1½ dl cream 75 g cauliflower florets 1 tbsp onion, chopped Salt and pepper Part 2 2 tbsp peanut oil 50 g bu"er 65 g sour cream, 38% 2 sheets of gelatin, melted 3 sheets of gelatin 3 dl quali# chicken stock 2 hearts per person Salt Smoke dust Chicken skins Salt Various tender salads and herbs (e.g. frisée, bull’s blood and chick weed)

Parfait Remove chicken skin and save for later. Boil all ingredients of part 1 in a covered saucepan until tender. Add all ingredients from part 2 and blend into a fine mousse. Strain the mousse and let cool in a ring mold. Jelly Soak gelatin in cold water. Warm up and melt the gelatin in the chicken stock. Let the jelly cool off slightly. It must still be in liquid form. Pour the jelly in a thin layer over the chicken parfait, refrigerate and allow to set. Heat the mold with a burner to lift off and serve. Smoked Hearts Remove fat and membranes from hearts and season with salt. Cover the bottom of a pot with smoke dust and set it over the heat until the smoke dust is smoking heavily. Turn off the heat and place the hearts in a sieve over the pot. Cover with a lid and smoke the hearts for 10-15 minutes. Roast to a pale pink before serving. Skins Scrape the skin free from fat and place on greaseproof paper. Season with salt and bake under pressure in the oven at 125 °C until quite crisp and golden. Salad Serve with tender salads and herbs.

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CRAB, FRESH CHEESE AND LEMON THYME

Tea of Chamomile 1 kg crab shells Neutral oil for roasting 2 dl white wine 1 onion, chopped 1 clove of garlic 1 l water 30 g chamomile flowers One part of the crab bouillon 1.8 g agar-agar per dl bouillon !e other part of the crab bouillon ½ tsp lecithin per dl 2 tbsp quali# neutral fresh cheese 4 crab claws Salt Lemon juice 5 white ne$le blossoms 5 lemon thyme leaves

Crab Bouillon Crush the crab shells and roast thoroughly in oil in a pot. Add white wine, onions and garlic. Reduce to 1/3. Add water and let it all simmer about 30 minutes. Let the bouillon steep for 30 minutes and strain the fluid through a cloth. Let the bouillon steep with chamomile flowers in a cold place overnight. Season with salt and lemon juice, if necessary. Divide the broth into 2 equal parts. Jelly Boil bouillon and agar-agar thoroughly, stirring well. Refrigerate in a mold until the following day. Cut the now solid jelly into long strips on a mandoline to resemble spaghetti. Crab Foam Warm up the bouillon with lecithin, without boiling. Cool down to 60 °C and blend into a glossy foam with a hand blender when serving. Boil crab claws for 4 minutes in lightly salted water and refrigerate in the cooking water. Gently break the shells and extract the meat. Season with salt and a little lemon juice. Garnish with white nettle blossoms and lemon thyme leaves on the plate.

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Side dishes can serve as starters as well. And by adjusting the volume, many of them will do as light main courses too.

Side Dishes

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OYSTER RÉMOULADE, LEMON AND CRISP POTATOES

Fillet of Fish with Rémoulade 200 g of turbot fillets, divided into 4 pieces 1 e! 8 slices of day-old bread without crusts, blended into fine, fresh breadcrumbs Salt and pepper Oil and bu"er for frying 6 oysters 2 e! yolks 1 tsp white wine vinegar 2-3 dl neutral oil 1 tbsp minced capers 1 tsp minced chives Salt 3 organic lemons, washed 2 tbsp sugar 2 tbsp water Salt 2 potatoes Oil for deep-frying Salt Citrus herbs

Turbot Fried in Bread Season turbot fillets with salt and pepper and allow to steep for 10 minutes. Coat with eggs and fresh breadcrumbs and fry in oil and butter in a frying pan until golden and crisp. Season with salt. Warm Oyster Rémoulade Open the oysters and poach lightly in their own juice. Alloy the egg yolks, vinegar and oyster juice until airy and creamy. Warm up the oil and whisk gently into the warm alloy until a fine taste and texture are obtained. Chop the oysters. Just before serving, add the oysters to the alloy along with capers and herbs. Season with salt and a little more vinegar, if necessary. Lemon Marmalade Cut 2 of the lemons into very thin slices on a mandoline. Place the slices in a saucepan with cold water to cover and bring to a boil. Drain and pour fresh, cold water over the lemon slices. Bring to a boil again and drain. Repeat this process 10 times. Place the lemon slices in a saucepan. Squeeze the juice of the last lemon into the saucepan and add sugar and water. Reduce to a dense and clear marmalade. Season with salt. Crisp Potato Cut potatoes into thin strips on a vegetable machine and soak in cold water for 10 minutes. Pat completely dry and deep-fry in oil at 160 °C until golden and not bubbling anymore. Remove the potato strips from the oil and shape into small piles, then leave to drain on paper. Season with a little fine salt. Serve it all with citrus herbs.

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VEAL TAIL AND LANGOUSTINE IN ITS SHELL AND TRUFFLE EGGS

Mock Turtle Soup 1½ kg veal tails 2 onions 1 leek 1 clove of garlic 3 l chicken broth 2 carrots Cayenne Madeira 1 kg langoustine meat 1 e" yolk ½ dl cream Salt Bu#er for frying Half of the broth from the tails 12 g agar-agar 4 organic e"s Truffle oil Salt

Veal Tails Trim vegetables. Brown veal tails thoroughly in a saucepan. Add the chicken broth and vegetables. If necessary, add water to cover. Allow to simmer for approx. 2½ hours or until the tails are tender. Remove the tails and strain the broth. Divide the broth into 2 equal parts and save one part for the shells. Reduce the other half to a glaze and season with a little cayenne, Madeira, salt and pepper. Pick the meat of the tails into fine bits and mix with the reduced broth. Shape the mixture into 4 equal-sized balls, wrap in clingfilm and allow to cool off until set. Langoustine Stuffing Blend all ingredients into a fine paste, solid enough to spread. Shell of Broth Reduce broth to 1 liter and boil thoroughly with 12 g of agar-agar. Pour the broth into a thin layer on a sheet and allow to set. Dry the hardened jelly in a dehydrator at 50 °C for 12-14 hours until completely crisp. Poached Eggs Break the eggs one by one into a little bowl covered with clingfilm. Add a little truffle oil and salt and tie with string. Poach the wrapped eggs in water for 3½ minutes and place in cold water to set. Gently remove the clingfilm. Unwrap the veal tail balls and cover them with a uniform layer of langoustine stuffing. Wrap in clingfilm again. Before serving, steam for 10 minutes until the stuffing is set and the meat of the tails is thoroughly heated. Fry the stuffed balls in a little butter until lightly golden. Cover completely with the flakes of crunchy jelly, to resemble a turtle’s shield.

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SPICY ZANDER AND THE SOUP

Ne!le Soup 1 tbsp salt 1 tsp fennel seeds 1 tsp dill seeds 1 tsp coriander seeds 1 tsp sugar 200 g zander fillets 5 g aromatic salt 1 onion 1 clove of garlic 20 g smoked bacon 2 dl white wine ½ l chicken stock 500 g plucked and washed ne"le leaves Lemon juice Salt Day old bread Oil for deep-frying

Aromatic Salt Blend everything into a fine powder. Spicy Zander Sprinkle aromatic salt over zander fillets and let soak overnight in a cold place. Cut the zander in paper thin slices and place on a platter. The preparation of the fish is completed by pouring over the hot nettle soup just before serving. Nettle Soup Sauté onion, garlic and bacon in a saucepan. Add the white wine and let boil until completely gone. Add chicken stock and nettles. Let it all simmer until the nettles are tender. Remove the bacon from the soup and blend. Pour the soup through a fine sieve and season with salt and lemon juice. Deep-fried Bread Break the bread into small pieces and deep-fry in the hot oil until golden and crisp. Let the bread drain on oil absorbent paper and then sprinkle with salt. Serve with the tender white nettles.

White ne"les

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BOUILLON, RADISHES AND EGG YOLK

Sunshine Over Gudhjem 2 smoked herring 1 onion 1 dl white wine 1 dill sprig Salt and lemon for seasoning Approx. 8 small radishes of various colors 4 e!s Sous-vide machine 1 bunch of chives 1 dl oil Chive blossoms

Bouillon Part the herring into smaller pieces, including the skin and head. Sauté the pieces lightly in a pan with the onion. Add the white wine and dill and reduce to 1/3. Pour over the water to cover and let it all simmer about 30 minutes. Let the bouillon steep for approx. 30 minutes. Strain through a cloth. Reduce the clear bouillon until a concentrated flavor is obtained. Season with a bit of salt and lemon juice. Radishes Trim and rinse the radishes. Slice thinly on a mandoline iron and keep in ice water until serving. Poached Egg Uolk Poach eggs in their shells in a sous-vide or bain-marie at 62 °C for 3 hours. Crack the eggs and carefully remove the white from the yolk before serving. Chive Oil Blend chives and oil into a green oil and strain through a cloth. Serve with chive blossoms.

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BURNT, SMOKED AND PICKLED ONION

Yellow Peas 100 g soaked yellow split peas 2 onions, chopped 1 clove of garlic Gauze bag with thyme, bay leaves and black peppercorns 1 l strong vegetable broth 50 g bu!er Salt, pepper and cider vinegar for seasoning 2 small onions A li!le salt for baking

Yellow Peas as a Purée Boil the soaked yellow peas in the broth with herbs and aromatics until completely tender. Drain off any excess liquid and reduce until a strong flavor is obtained. Blend peas with butter and add the reduced liquid little by little until creamy, but firm. Season with salt, pepper and a little vinegar. Burnt Onion Bake the onion whole on salt until tender, about 20 minutes at 150 °C. Cool off onions and halve. Just before serving, burn the onion on the cut surface and separate into natural layers.

4 small shallots Smoke dust 2 tbsp bu!er Salt and pepper

Smoked Shallots Smoke the raw shallots with smoke dust at a low temperature for 20 minutes. After smoking, peel the onions and, just before serving, glaze the onions in butter at a low temperature until tender. Season with salt and pepper.

1 dl cider vinegar 1 dl sugar 1 dl water ½ tsp onion seeds A li!le thyme 2 small red onions

Pickled Red Onions Mix a brine of cider vinegar, sugar, water, onion seeds and thyme. Peel the onions and boil in salted water until slightly tender. Cool off and pour over the brine. Let the onions pickle at least overnight. Before serving, warm up the onions in the brine, cut in half and separate into natural layers.

Allaria Cress Chive blossoms

Serve with alliaria, cress and chive blossoms.

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David Johansen, executive chef

Lobster is the Rolls-Royce of the sea – elegant, robust and great taste. A classic you never grow weary of.

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LOBSTER, PEAS, CARROT AND MAYONNAISE

Italian Salad 2 lobsters A li!le bu!er and oil for frying Salt and pepper Crushed lobster shells 4 dl neutral oil 3 e" yolks A bit of salt Approx. 1 tsp white wine vinegar 200 g frozen peas 150 g fresh peas 1 tbsp bu!er A bit of salt A bit of sugar Approx. 2 tbsp water 4 large carrots 2 tbsp bu!er Salt Pea shoots

Raw-fried Lobster Kill the lobsters and separate into claws and tail. Boil the claws for 3 minutes and the tails 1 minute. Chill in ice water afterwards. Free the claws and tails of their shells and halve the tail. Store lobster on ice until serving. Save shells for the mayonnaise. When serving, fry the lobster meat in a frying pan. Warm Lobster Mayonnaise Roast the crushed lobster shells thoroughly in a little oil. Add the remaining oil and bring to a boil. Let the shells soak in the oil in a cold place until completely chilled. Strain the oil into a bowl. Alloy the egg yolks in a saucepan with a little salt and vinegar and remove from heat. Warm up the strained oil slightly and whisk into the egg alloy a little at a time. When all the oil is incorporated, season the mayonnaise and load into a siphon with 2 gas cartridges. Keep warm until serving. Pea Purée Pour the frozen peas into a saucepan and add butter, salt, sugar and water. Cover, steam peas until tender and remove from heat. Add fresh peas and blend everything into a fine purée. Season and strain the purée through a fine sieve. Carrot Purée Peel the carrots and boil until tender. Blend to a fine purée with butter and a little of the cooking water. Season with salt. Serve with fresh pea shoots.

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HAVGUS CHEESE, JERUSALEM ARTICHOKES AND PORCINI

Oatmeal 100 g porcini (frozen can be used) Neutral oil 1 tbsp sherry vinegar 12 baked and peeled chestnuts 1 tbsp neutral oil 1 tbsp honey 1 tbsp sherry vinegar 2½ dl water 2-4 peeled Jerusalem artichokes Oil for deep-frying Fine salt 2 dl oatmeal 2 dl chicken stock 2 dl milk Approx. 75 g grated Havgus cheese (or Comté or similar firm cow’s milk cheese) 2 tbsp pickled, chopped chestnuts 2 tbsp pickled, chopped porcini A bit of salt 8 chestnuts 2-4 Jerusalem artichokes 2 tbsp pickled and chopped porcini 4 tbsp oil of porcini 1 tbsp sherry vinegar 1 tbsp shallots, chopped 1 tbsp chives, chopped

Pickled Porcini Clean porcini thoroughly and bring to a boil in oil just covering the mushrooms and with a little sherry vinegar added. Pickled Chestnuts Boil the chestnuts in a brine made from the remaining ingredients. Fried Jerusalem Artichokes Slice the artichokes thinly on a mandoline. Deep-fry at medium heat until golden and crisp. Allow to drain on paper and season with a little fine salt. Porridge Boil oats, milk and chicken stock into a porridge. You may want to add a little water during the process. When the porridge is smooth and tender, season with grated Havgus and a little salt. Just before serving, add pickled chestnuts and porcini. Raw Chestnuts Peel chestnuts until completely white and cut into paper thin slices on a mandoline. Store in ice water until serving. Raw Jerusalem Artichokes Peel the Jerusalem artichokes and rinse. Slice thinly on a mandoline iron and store in ice water with a little lemon juice added until serving. Jerusalem artichokes oxidize easily, so get them ready at the last minute. Vinaigrette Stir together all ingredients to form a dense vinaigrette. Warm up just before serving. Keep in mind that it must be fresh and tart, so you may wish to season with a little salt and more sherry vinegar.

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BAKSKULD WITH SOFT ONION, AQUAVIT, AIRY POTATO AND BEETROOT

Burning Love 1 bakskuld fillet (salted and dried sole), cubed 2 onions 1 tbsp bu!er A li!le thyme A li!le garlic Salt 50 g bacon 1 onion 1 clove of garlic A li!le thyme 1 tsp juniper berries 2 dl aquavit 300 g potatoes 100 g bu!er Approx. ½ l milk Salt and white pepper ½ l beetroot juice 2 dl of sherry vinegar A bit of salt 1 dl sugar Approx. 1 tbsp lecithin 2 tbsp deep-fried potatoes, chopped ½ tbsp malted flour 1 tbsp almond flour A bit of salt

Soft Onion with Bakskuld Peel and halve the onions and cut into thin slices. Sauté in butter with onion slices, crushed garlic and thyme at a low temperature until tender and golden. When serving, add small cubes of bakskuld and season with a little salt. Aquavit (Must be prepared three days in advance.) Sauté everything, except aquavit, in a saucepan. Drain off the bacon grease and pour the blend into a sealable glass jar. Cool off. Pour in the aquavit and let soak in a cold place at least 3 days. Strain the aquavit into a saucepan and warm up. Light the aquavit at the table and pour over the dish when serving. Airy Potato Boil potatoes until quite tender and make into a creamy mash with butter and warm milk. Season the blend with salt and pepper and pour through a fine sieve. Load the potato blend into a siphon with two gas cartridges and keep warm until serving. Frothy Beetroot Bring beetroot juice, sherry vinegar, sugar and salt to a boil. Strain the blend and add lecithin. Before serving, heat the blend at approx. 65 °C and bring to a froth with a hand blender. Potato Soil Drain the deep-fried, golden potatoes and allow to cool off. Chop finely and toss with malted flour, almond flour and salt. Serve with cress.

Cress

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DEEP-FRIED VEAL BRISKET, YELLOW BEETS AND FRIED EGG

Veal Brisket Hash 8 new potatoes ½ kg duck fat 1 clove of garlic A li"le thyme, laurel and rosemary Salt 8 small yellow beets Salt 1 dl white wine vinegar 1 dl sugar 1 dl water A li"le fennel seeds, coriander seeds and thyme 200 g veal brisket Duck fat for poaching Oil for deep-frying Salt 4 e# yolks 4 dl oil ½ bunch of tarragon 2 dl clarified bu"er Salt Approx. 1 tbsp sherry vinegar

Pickled Potatoes Slice the potatoes and cut into desired shape. Poach at low heat in duck fat with herbs until slightly tender. Pickled Beets Boil beets in salted water until tender and remove the membrane/ peel. Make a brine of the rest of the ingredients and pickle the beets for a minimum of 2 days. Warm them up in the brine before serving. Deep-fried Veal Brisket Poach the veal brisket in duck fat in the oven at 75 °C overnight. Pull the poached meat into strips and fry in oil until quite brittle. Season with salt. Tarragon Emulsion Blend tarragon and oil into a green oil and strain through a cloth. Alloy the egg yolks with sherry vinegar and salt. Add the clarified butter little by little while whisking vigorously. Finally, emulsify the warm green oil into the blend, also little by little. Season with salt and, if desired, a little more vinegar. When serving, fry 4 eggs and garnish with fresh, wild chervil and tarragon and thin slices of peeled, raw beets.

Fresh, wild chervil and tarragon Raw beets

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HAM POWDER, CREAM AND BROTH OF SKINS

Scalloped Potatoes 200 g Skagen ham (or similar cured ham) 2 tbsp malto A li!le smoked salt 200 g washed potato skins ½ dl white wine 4 dl chicken broth ½ dl potato juice 8-12 small new potatoes A bit of salt Bu!er or oil for frying Broth of skins for glazing 2 dl cream 1 tbsp grated horseradish A bit of lemon juice Salt Cress

Ham Powder (Must be prepared at least 2 days before serving.) Slice the ham thinly and dry for a minimum of 2 days at 60 °C. Blend ham into a fine powder with malto and smoked salt. Broth of Skins Roast potato skins in the oven at 125 °C until golden and crisp. Reduce white wine completely in a saucepan. Add potato skins, chicken broth and potato juice and reduce at a low heat until a fine flavor has developed. Skim for fat along the way. Strain the sauce after 30-40 minutes and reduce into a good, strong flavor and texture. Season the sauce, if desired, with a little salt and lemon juice before serving. Fried and Glazed Potatoes Wash potatoes thoroughly and fry at an even heat until tender and golden. Glaze potatoes lightly in the skin broth. Season, if necessary, with a little salt. Cold Horseradish Cream Let the cream steep with grated horseradish for 30 minutes until strongly flavored. Strain the cream and whip lightly. Season with salt and lemon juice. Serve with cress.

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!e intensi" of taste and volume has been increased. In the course of a long menu, the main courses may – in smaller volume – act as side dishes.

Main Courses

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RABBIT IN STUFFING, LINGONBERRY AND POACHED PEAR

Faux Rabbit 2 rabbit backs, cut into fillets 150 g minced veal and pork 1 e! 50 g grated bread crumbs Salt and pepper Approx. 2 dl cream Bones from the rabbit back 50 g bacon 2 onions A li"le thyme and rosemary 1 dl white wine 2 dl chicken stock 2 dl veal broth Sherry vinegar, optional 2 tbsp freeze-dried lingonberries 150 g bacon in very small cubes 4 small, firm pears 2 dl white wine 1 dl sugar 3 dl sour apple juice 5 black peppercorns Cress #yme leaves

Rabbit Trim rabbit fillets. Mix a stuffing of the veal and pork, eggs, bread crumb, cream, salt and pepper. Season rabbit fillets and wrap in a thin layer of stuffing followed by clingfilm. Poach the rabbit fillets in water for approx. 8 minutes. Unwrap the meat just before serving and fry in butter and a little oil. Glaze with the sauce. Sauce Roast the rabbit carcass and bacon thoroughly in a saucepan. Add herbs and sauté thoroughly. Add white wine and reduce completely. Finally, add the chicken stock and veal broth and let it all simmer until a strong flavor develops. Strain the sauce and reduce further until of a good, strong flavor and semifluid consistency. Season with salt, pepper and, if desired, a little sherry vinegar. The sauce is also used for glazing the meat. Dried Lingonberries Blend into a fine powder. Bacon Granules Fry bacon cubes until golden and crisp. Allow to drain on paper. Poached Pear Boil a brine of white wine, sugar, juice and peppercorns. Peel pears and remove cores with a parisienne scoop. Poach pears in the brine. Serve with cress and thyme leaves.

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VEAL SWEETBREAD, CHERRY, SHERRY AND HOT SPICES

Cherry Heering 200 g trimmed and soaked sweetbread 5 g salt A li!le thyme 1 clove of garlic 1 kg of duck fat 10 peppercorns 1 vanilla pod 1 tonka bean 1 dl red wine 2 dl dry sherry 2 dl chicken broth 3 dl veal broth Approx. 12 cherries 1 tsp cherry vinegar 1 tbsp sauce with warm spices Red-veined dock

Fried Confit of Sweetbreads Season sweetbreads with salt and herbs and infuse until the next day. Rinse the sweetbread of traces of salt and herbs. Poach in duck fat at an even temperature for about 20 minutes or until firm, yet juicy. Cool off sweetbreads slightly and cut into bite-sized pieces. Fry in butter in a frying pan until golden and glaze lightly in the sauce before serving. Sauce with Warm Spices Fry the warm spices in a dry saucepan. Add the red wine and reduce completely. Add the sherry and reduce almost completely as well. Add the chicken and veal broth and reduce until strongly flavored. Strain the sauce and season with salt and, if desired, a little cherry vinegar. Glazed Cherries Halve the cherries and remove pits. Reduce cherry vinegar completely in a frying pan and add the halved cherries and sauce. Glaze lightly. Serve with red-veined dock.

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EGG YOLK, BEETROOT AND HORSERADISH

Parisian Steak 700 g beef tenderloin without fat or tendons 1 whole toast bread A li!le oil and bu!er for frying Salt and pepper 160 g pure beef tenderloin (le"over from trimming) 1 e# 1 tbsp sour cream 38% 55 g melted marrow fat Salt and pepper 8-12 small beetroots 1 dl beetroot juice 2 tbsp cherry vinegar 1 tbsp molasses Salt 2 dl chicken broth 2-4 pieces of horseradish, depending on the strength 1 tbsp bu!er A li!le lecithin 4 organic e#s ½ l melted marrow fat or enough to cover e#s Salt Beetroot leaves

Beef Tenderloin Remove all fat and tendons from the beef tenderloin. Trim into an even, regular piece. Reserve the trimmings for the stuffing. Season the trimmed tenderloin with salt and pepper and brown thoroughly in oil and butter. Allow the tenderloin to cool off. Stuffing Blend the trimmings of the beef tenderloin with salt until smooth. Add eggs, marrow fat and sour cream and blend into a smooth and even paste. Season with salt and pepper and refrigerate. Cut the toast bread into 2½ cm thick slices lengthwise and remove the crusts. Spread the slices with a thin layer of stuffing and place the cold tenderloin on top. Roll tightly with clingfilm and refrigerate until serving, preferably 2 hours. Remove the film and fry the roll in butter and oil until crisp. Finish by roasting in the oven at 160 °C for about 12 minutes. Allow the meat to set for 10 minutes before carving. Pickled, Dehydrated Beetroot (Must be started ½ day before serving.) Remove the leaves from the beetroots and set aside. Boil beets in salted water until slightly tender. Peel the cooked beetroots and dry for 12 hours in the dehydrator at 60 °C. Bring the dry beets to a boil in beetroot juice flavored with cherry vinegar and molasses. Steep for 30 minutes at room temperature. Just before serving, boil brine and beetroots until the beetroots are glazed. They must have a slightly chewy texture. Season beets with salt. Horseradish Foam Bring the chicken broth to a boil and add the grated horseradish. Allow the broth to steep until strongly flavored by the horseradish. Strain out the horseradish and add butter. Warm up with lecithin and froth into a dense foam, ready for serving. Egg Yolks Poached in Marrow Fat (Must be started 3 hours in advance.) Season the melted marrow with salt and set in a lidded container in a bain-marie at 60 °C. Separate the eggs into yolks and whites and place the yolks in the marrow fat. Cover the container and leave the marrow and yolks in the bain-marie for 3 hours. Garnish with beetroot leaves.

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David Johansen, executive chef

Red onions are amazing in any shape or color.

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VEAL, ONION, MUSHROOM AND SMOKED MARROW

Fried Liver 4 slices of trimmed veal liver of about 150 g each 2 tbsp dried, blended porcini 2 tbsp plain flour A li!le salt and pepper Oil and bu!er for frying 1 dl white wine vinegar 1 dl sugar 1 dl water ½ tsp coriander seeds 4 small red onions 8 pearl onions 4 onions 1 tbsp bu!er 2 crushed and chopped thyme sprigs A bit of salt A bit of lemon juice 1 tbsp rye bread croutons 4 tbsp chopped porcini 1 tbsp shallot, minced 1 tbsp chives 2 tbsp smoked marrow, chopped

Liver Season liver with salt and pepper and toss in flour mixed with dried, blended porcini. Fry liver slices in a frying pan at an even temperature until lightly pink immediately before serving. Pickled Onions Boil a brine of vinegar, sugar, water and coriander seeds and allow to cool off. Peel and halve red onions lengthwise. Blanch for a few minutes in salted water. Chill the onion and pickle in the cooled brine at least overnight. Onion Purée Peel onions, halve and cut into thin slices. Sauté onions in butter and thyme at a low temperature until tender and golden. Season with salt and a little lemon juice. Vinaigrette with Smoked Marrow Mix together all ingredients. Pickled Mushrooms Poach the cleaned mushrooms slightly in the oil and add the other ingredients. Serve with alliaria.

200 g mushrooms in season 1 dl oil A li!le thyme and rosemary 1 clove of garlic 1 tbsp sherry vinegar Alliara

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PIKE, CELERY AND CAVIAR

Fish Balls in Celery 150 g pike, cubed A bit of salt 1 e! 1 e! yolk Approx. 1 dl heavy cream

Pike Soufflé Balls Blend pike with salt until smooth. Add eggs and egg yolks and blend thoroughly. Finally, add cream in a thin, steady stream until smooth and even. The amount may vary depending on the amount of fluid in the fish. Season and refrigerate for at least 1 hour. Form into small balls and poach in salted water just before serving.

1 celeriac Hay Salt A li"le bu"er for frying

Hay Baked Celery Rinse celery and hay thoroughly. Wrap the celery in hay and then tinfoil. Bake celery in the oven at 150 °C for approx. 1 hour or until tender.

1 dl celery juice 1 dl chicken stock 250 g bu"er 2 e! yolks 2 e!s 2 tbsp sour cream 38% Salt Lemon juice

Slice the tender celery, cut into a round shape and fry in a little butter in a frying pan until lightly golden. Season with salt.

Caviar 5 g per person

Celery Blanquette Warm up celery juice, chicken stock and butter. Stir together eggs, egg yolks and sour cream, then whisk in the juice blend while stirring vigorously. Season with salt and lemon. Warm up the sauce gently, without boiling, when serving. Garnish with celeriac leaves, wild chervil and purslane.

Celeriac leaves Wild chervil Purslane

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CRUSHED POTATO, GIBLETS AND TRUFFLE

Duck as Stew 100 g duck liver, minced 100 g duck gizzards, minced 100 g duck hearts 1 onion, chopped 1 clove of garlic, minced 1 dl red wine 1 dl port wine 2 dl demi-glace Salt and pepper Grate a bit of truffle over the dish when serving 200 g blue potatoes 200 g German bu"erball potatoes Salt for cooking !yme Pluck and rinse Approx. 5 uniform potatoes Oil for deep-frying Fine salt

Stew Sauté the chopped giblets in oil in a frying pan. Add onion and garlic and fry thoroughly. Add red and port wine and reduce completely. Add the demi-glace and reduce into a powerful flavor and good texture. Season with salt and pepper. Crushed Potatoes Boil the two kinds of potatoes separately until tender and peel. Crush the potatoes in a potato press and season with salt. Deep-fried Potatoes Slice the potatoes thinly, perhaps on a mandoline, and soak in water. Drain potatoes and deep-fry in oil until golden and crisp. Place potatoes on grease absorbent paper and season with a little salt. Just before serving, crush over the dish. Duck Skin Scrape the duck skin free of fat and bake under pressure in the oven at 130 °C until crispy. They must be absolutely crisp. Place the duck skin on grease absorbent paper and then chop finely. Sprinkle the chopped duck skin over the dish right before serving.

#e skin of a whole duck

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SUCKLING PIG, SPINACH AND CREAMY OYSTER

Glazed Ham 1 ham of suckling pig A li!le salt, rosemary, thyme and 1 clove of garlic 1 kg of melted duck fat 1 dl vermouth ½ dl cider vinegar 4 dl toasted pork broth 2 dl chicken broth Lemon juice, optional

Confit of Leg Pour the duck fat over the ham and add water to cover. Add aromatics and close container tightly with a lid. Set the ham in the oven overnight (approx. 10 hours) at 75 °C. Once the meat is tender, separate into large pieces and glaze. Glazing Reduce vermouth and cider vinegar. Add pork broth and chicken broth and reduce to a thick consistency. Season with salt and, if desired, a little lemon juice.

8-12 small, rinsed spinach bouquets A li!le bu!er for frying Salt, pepper and grated nutmeg

Raw-fried Spinach Bouquets Pat the rinsed spinach free of water and fry in butter at a high temperature and season with salt, pepper and a little nutmeg just before serving. The spinach must still be slightly crisp.

1 kg washed and plucked spinach 1 tbsp bu!er A bit of lemon juice Salt

Spinach Purée Sauté spinach in butter until tender, but without changing color. Blend it into a fine green purée and season with lemon juice and salt.

8 oysters 1 dl oyster water 1 dl chicken stock 250 g bu!er 2 tbsp sour cream 38% 2 e# yolks 2 e#s

Creamy Sauce with Oyster Open and check the oysters and melt together oyster water, chicken stock and butter. Blend eggs, egg yolks and sour cream with the fresh oysters. Add the warm butter mixture gradually, while blending strongly until the sauce is quite thick and creamy. Strain the sauce and season with salt and, if desired, a little lemon juice.

Tree spinach

Serve with tree spinach.

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Gammel Dansk Pigeon, salsify, mushrooms and licorice

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PIGEON, SALSIFY, MUSHROOM AND LICORICE

Gammel Dansk 4 whole pigeons 1 kg duck fat Salt Pigeon carcass, wings and thighs Bu!er for browning 2 onions 1 carrot 2 cloves of garlic 2 dl white wine 2 dl chicken broth 2 dl veal broth 2 sprigs of thyme Approx. ½ dl Gammel Dansk bi!ers Salt and pepper Lemon juice, optional 12 slim, uniform salsifies Milk to pour over the salsifies Salt for blanching water 1 dl cider vinegar 1 dl sugar 1 dl water ½ tsp coriander seeds 1 licorice root A li!le bu!er

Pigeon Carve thighs, wings and backbone off the pigeons. Save bones for the sauce. Trim the pigeons and salt lightly. Leave them overnight. Poach pigeons in duck fat for 10 minutes at 88 °C and refrigerate. Before serving, fry until done while still on the carcass. Allow to set for 3-5 minutes. Carve out the breast and glaze lightly with the sauce. Sprinkle with licorice crumble. Sauce with Gammel Dansk Trim and carve onion, carrot and garlic. Brown carcass, wings and thighs thoroughly in a saucepan. Add herbs and sauté for a few minutes. Add white wine and let boil until dry. Add chicken broth, veal broth and thyme. Let sauce simmer about 60 minutes while constantly skimming off fat. When reduced to half, strain out herbs and carcass. Reduce the sauce further until semifluid. Season with salt, pepper, Gammel Dansk and, perhaps, lemon juice. Pickled salsify Rinse and peel salsifies. Place the peeled roots in milk to prevent oxidation. Rinse salsifies of all milk residue and boil in salted water until slightly tender. Chill in ice water. Boil a brine of vinegar, sugar, water and aromatics. Chill. Pickle salsifies for at least 24 hours in the cold brine. Warm up the salsifies in the pickling brine with a small knob of butter before serving.

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250 g mushrooms, rinsed and cut into smaller pieces 1 dl white wine ½ l heavy cream ¼ tsp grated raw licorice Salt and pepper Sherry vinegar Squid ink for tinting, optional 200 g day old bread 50 g hazelnuts, freed from membranes and toasted ¼ tsp licorice powder 1 tbsp squid ink 5 g salt 4 mushrooms, cleaned ½ tsp mushroom oil 250 g neutral oil 250 g mushrooms, sliced 1 tsp sherry vinegar Sweet cicely Tarragon Wild watercress

Mushroom purée with raw licorice Steam mushrooms until tender in white wine, reducing it completely. Add the heavy cream and reduce to a creamy consistency. Add raw licorice and blend the mixture into a fine and smooth purée. Season with salt, pepper and sherry vinegar. The purée is easily tinted with squid ink. Licorice crumble Blend all ingredients into a coarse bread crumb consistency. Dry in the oven at 125 °C for approx. 1 hour or until very crisp. Cool off and sprinkle on the meat. Raw marinated mushrooms Cut the mushrooms into thin slices on a mandoline iron and cut into the desired form. Before serving, spray with mushroom oil and season with salt. Mushroom oil Vacuum pack all ingredients and poach for 12 hours in a sous-vide machine at 60 °C. Allow the oil to soak with mushrooms in a cold place at least 12 hours. Strain the oil into a bowl and freeze overnight. All the fluid is now at the bottom of the bowl in a frozen mass. Pour the oil from the frozen liquid and transfer it to the spray bottle. Discard liquid. Serve with sweet cicely, tarragon and wild watercress.

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QUAIL WITH EGGS AND WHITE ASPARAGUS

!e Vol-au-Vent 4 white asparagus, peeled and trimmed 1 dl beer vinegar 1 dl sugar 1 dl water A li!le thyme If served as a starter: 2 quails If served as a main course: 4 quails Duck fat for the thighs A li!le bu!er and oil Salt 8 quail e"s Water with salt and a li!le vinegar 2 dl of asparagus juice, made from tips and remnants 2 dl chicken stock 200 g bu!er 2 e" yolks 2 e"s 2 tbsp sour cream 38% 8 peeled and trimmed white asparagus A li!le neutral oil and salt 2 peeled white asparagus 150 g puff pastry 1 e" Wood sorrel

Pickled Asparagus (Must be prepared at least 2 days in advance.) Boil a brine of beer vinegar, sugar, water and thyme. Blanch the asparagus in salted water for a few minutes and chill in ice water. Pickle the blanched asparagus in the chilled brine for at least 2 days. Quail Part quail into thighs and body. NB! Salt thighs lightly for a few hours and poach in duck fat until tender. Fry thighs to a crisp on the skin side just before serving. Fry the body with breast in oil and butter at an even heat until pale pink, approx. 10 minutes while constantly shifting them in the frying pan. Allow to set for 5 minutes before serving. Gently carve out the breast pieces and serve. Poached Eggs Crack quail eggs individually in separate bowls. Poach in water with vinegar just before serving. Sauce of Asparagus Juice Melt the asparagus juice, stock and butter. Blend together eggs, yolks and sour cream. Add the warm butter mixture while blending gently. Blend until creamy and season with salt and lemon juice. Grilled Asparagus Grill asparagus until slightly tender just before serving and season with oil, salt and pepper. Raw Asparagus Cut asparagus into thin slices and keep in ice water. Puff Pastry Brush the puff pastry with egg and bake for 20 minutes at 200 °C until crisp and golden. Flake the puff pastry just before serving. Serve with wood sorrel.

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A tribute to a noble art and a !n alternative to the classic cheese plate or dessert.

Cheese

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GOAT, MALT AND TOMATO

Rainbow Ice Cream 1 dl cream 2 tbsp melted glucose 200 g goat cream cheese A bit of salt

Goat Cheese Ice Cream Warm up cream, salt and glucose slightly. Add the goat cheese and blend the paste. Run the ice cream in an ice cream maker until smooth. Pour it into a mold in an even layer and freeze completely. This takes 2-3 hours.

200 g whole milk 50 g liquid malt 2 tbsp melted glucose 1 dl cream A bit of salt A bit of sugar

Malt Ice Cream Warm up milk, malt, glucose, cream, salt and sugar in a pan while stirring. Cool off the blend and run in an ice cream maker until smooth. Pour the ice cream over the frozen goat cheese ice cream in an even layer and freeze until the malt ice cream is frozen all the way through.

5 dl tomato juice 1 dl cream 5 g grated garlic 1 pinch of smoked paprika 15 g glucose, melted 2 sheets of gelatin, soaked 1 tbsp olive oil Salt

Tomato Ice Cream Warm up tomato juice, cream, garlic, paprika and glucose. Season with olive oil, salt and pepper, add the soaked gelatin and let it melt. Cool off the blend and run it to a creamy texture in an ice cream maker. Pour the ice cream in an even layer on top of the other two layers. Freeze thoroughly again. Temper the ice before serving and cut into slices.

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ROSE HIP AND ROSES

Rød Løber !e cheese 1 Rød løber cheese (or similar semi-so!, washed-rind cheese) ¼ kg rose hips 170 g sugar Juice of 1 orange and 1 lemon 1 pinch of pectin 1 dl rose hip blossom liqueur 1 hand#l fresh rose hip blossoms 1 dl cider vinegar 1 tsp sugar 1 dl neutral oil 1 tbsp rose hip blossom liqueur

Rose Hip Jam Boil all ingredients into a thick jam and refrigerate. Rose Hip Blossom Liqueur Steep aquavit with fresh rose hip blossoms for at least a month or until desired taste. Vinaigrette of Roses Bring rose hip blossoms, vinegar and sugar to a boil and let soak refrigerated at least overnight. Strain out the blossoms and whisk the vinegar into a creamy vinaigrette with the neutral oil and rose hip blossom liqueur. Garnish with rose hip petals.

4-6 rinsed rose hip petals

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CRISP GRAINS AND FROZEN HAY

Kornly 300 g Kornly (or similar firm cow’s milk cheese) 4 tbsp wheat kernels Oil for deep-frying 1 l quali! apple juice 200 g hay 250 g sugar 125 g glucose 1½ sheets of gelatin, soaked Juice of 2 lemons

Kornly in Shavings Split the cheese into long shavings with a thin peeler. Deep-fried Kernels Boil the wheat kernels in the water until tender and dry overnight in the oven at 60 °C. Deep-fry the dried kernels in neutral oil until puffed and golden. Cool off the kernels on grease absorbent paper. Sorbet of Hay and Apples Vacuum-pack apple juice and hay and place in a bain-marie at 55 °C overnight. Strain the juice, which has now absorbed flavor from the hay. Bring half of the juice to a boil with sugar and glucose and melt the gelatin in the mixture. Add the remaining juice and lemon juice. Run the blend into a sorbet in an ice cream maker or in a PacoJet.

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!ese especially call for precision and patience. Keep in mind: !e dessert is the last chance to impress your guests. And a great dessert will save most situations.

Desserts

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RHUBARB, ANISE AND NOUGATINE

!e King of Denmark 1 l rhubarb juice 125 g sugar 1 tsp Xantana Liquid nitrogen ½ kg rhubarb, cubed Seeds of ½ vanilla pod 125 g sugar Juice of ½ lemon ½ l heavy cream 2 tbsp ground anise 300 g white chocolate 100 g isomalt 100 g glucose 100 g fondant powder 1 tbsp ground anise 30 g blended, freeze dried rhubarb Red-veined dock

Frozen Rhubarb Shell Bring rhubarb juice and sugar to a boil and blend with Xantana. Strain the blend and keep ready for freezing in nitrogen. Dip a metal ladle in nitrogen until completely cold. Then dip the icy ladle in the rhubarb brine. Repeat 3 times until a thick frozen shell of rhubarb has formed. When the shell is completely frozen, gently remove from the ladle. Store in the freezer until serving. Rhubarb Compote Boil rhubarb, sugar, vanilla and lemon juice into a very dense compote and chill. Anise Mousse Bring cream and anise to a boil and melt the white chocolate in the mixture. Strain the blend and refrigerate until the next day. Whisk the cold blend until fluffy. Nougatine Boil isomalt, glucose and fondant powder into a perfectly clear caramel at 160 °C. Chill the paste and blend into a fine powder with anise and the freeze-dried rhubarb. Strain the blend onto a silicone mat in a thin layer and melt in the oven at 110 °C until completely dissolved, yet still transparent. Let the caramel cool off slightly and pull it into long, thin caramel flakes. Store the flakes in a dry place at room temperature until serving. Serve with red-veined dock.

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DILL, MINT AND WHITE CHOCOLATE

Pickled Cucumber 1 peeled cucumber 1 tbsp lemon juice 1 tbsp sugar ¼ l cream 150 g white chocolate 1 l cucumber juice 250 g sugar 125 g glucose 1½ sheets of gelatin, soaked Juice of 2 lemons 1 bunch of dill 2 dl neutral oil 150 g white chocolate 400 g sugar 400 g water Fresh dill and mint

Cucumber in a Vacuum Bring sugar and lemon juice to a boil and chill. Slice the peeled cucumber, vacuum pack 3 times with the lemon brine and keep the bag closed until serving. Chocolate Cream Warm up the cream and melt the chocolate in it. Cool off completely and whisk the paste stiff before serving. Cucumber Sorbet Melt sugar and glucose in a bit of cucumber juice. Melt the gelatin in the mix. Add the remaining cucumber juice and lemon juice. Dill Oil Pluck the dill. Save a little for garnishing. Blend dill and oil into a very green oil and strain through a cloth. Chocolate Crumble Melt the chocolate in a bowl. Boil a thick syrup of water and sugar. It must be reduced completely, but without changing color. Add the syrup to the chocolate little by little while whisking vigorously. Run the remaining syrup into the blend, forming a thin caramel membrane around the chocolate. Chill. Serve with fresh dill and mint.

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WHITE, WHITE AND WHITE

Carrot Cake 60 g juice of white carrots 100 g sugar 5 e!s 4 e! yolks 125 g flour 30 g neutral oil

Sponge Cake Reduce carrot juice to 30 grams and leave to cool off. Blend with all the other ingredients into a thin batter, a bit like thin pancake batter. Strain the batter and pour into a siphon with 2 cartridges. Shake well and spray the batter into greased plastic molds. Bake the cakes in a microwave oven at maximum temperature for about 40 seconds until the dough is firm and fluffy. Cool off the cakes before serving.

2 l juice of white carrots, reduced to 1 liter 300 g sugar 100 g glucose 2 sheets of gelatin, soaked Juice of 3 lemons

Sorbet of White Carrots Bring half of the reduced carrot juice to a boil with sugar and glucose and melt the gelatin in the mixture. Add the rest of the carrot juice and lemon juice. Strain the blend and run into a sorbet in an ice cream maker or in a PacoJet.

150 g fresh cheese 2 tbsp icing sugar Seeds of ½ vanilla pod

Fresh Cheese Cream Stir fresh cheese into a smooth cream with powdered sugar and vanilla.

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POACHED AND BURNT APPLES. CELERY, GRAPES AND WALNUT.

Waldorf 2 apples 1 dl apple juice 1 dl nut oil Juice of ½ lemon 7½ dl green grape juice 2½ dl celery juice 200 g sugar 125 g glucose 1½ sheets of gelatin, soaked Juice of 2 lemons 75 g sugar 15 g glucose 75 g e" whites 1 tsp walnut oil 3 tbsp goat cream cheese 3 sheets of gelatin, soaked Celery leaves Paradise apple blossoms

Burnt Apple Peel the apples and slice. Mix apple juice, walnut oil and lemon juice and poach apples in the mixture until slightly tender. Drain apple slices and grill with a gas burner when serving. Celery-grape Sorbet Melt the sugar and glucose in a bit of grape juice. Melt the soaked gelatin in the warm liquid and add the remaining juice. Season with lemon and run into a sorbet in an ice cream maker. Grilled Marshmallow with Goat Cheese and Walnuts Bring sugar and glucose to a boil with a little water to create a syrup. It must be 122 °C. Beat egg whites until stiff and add the hot syrup little by little. Whisk the mixture until glossy. Add walnut oil and melted gelatin. Beat until completely cold and finish off by quickly whisking in the goat cream cheese. Pour the mass into a mold coated with clingfilm and let cool off completely. Cut the marshmallow into appropriate pieces before serving and burn with a burner. Serve with a crudité of celery leaves and paradise apple blossoms.

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BREAD PARFAIT, SALTED CARAMEL AND CHERRY WINE

Brunsviger 150 g day old bread 1 l cream 150 g brown sugar 200 g white chocolate 4½ dl sour cherry juice ½ dl dry sherry 2 tbsp brown sugar 5½ g gellan gum 1 l of cherry wine 100 g glucose 250 g sugar 2 sheets of gelatin, soaked Juice of 2 lemons 500 g isomalt 500 g glucose 500 g fondant powder 150 g dried cherries 100 g cherry wine 2½ dl milk 50 g yeast 2 tbsp sugar 1 tsp salt 1 pinch of cardamom 600-650 g flour 4 e"s 100 g so# bu$er Oil for deep-frying 200 g brown sugar 200 g cream 175 g bu$er A li$le sea salt Red shiso

Bread Parfait Toast bread thoroughly in the oven until very golden. Warm up brown sugar and half the cream in a saucepan. Add the toasted bread and let soak overnight in a cold place. Strain out the cream and warm up slightly. Melt the white chocolate in the warm cream and cool down the blend to room temperature. Whip the last half of the cream and fold gently into the blend, when it has the right temperature. Pour the parfait into a tray and freeze. Break into rustic chunks before serving. Cherry Wine as a Purée Boil cherry juice, sherry and brown sugar with gellan gum for a few minutes. Cool off the blend completely and blend into a fine purée. Cherry Wine as Sorbet Bring 1 dl of cherry wine to a boil with glucose and sugar until dissolved. Melt the soaked gelatin in the mixture. Add the remaining cherry wine and season with lemon juice. Strain the blend and freeze overnight in Pacojet beakers. Run into a sorbet before serving. Nougatine Bring isomalt, glucose, fondant powder and cherry wine to a boil of 160 °C. Cool down completely and blend into a fine powder with dried cherries. Strain onto silicone mats in a thin layer and bake in the oven at 100 °C until the powder is melted. Pull the warm caramel into thin, rustic flakes and chill completely. Cake Crumb Warm up milk and stir in yeast. Add the dry ingredients and mix well. Stir in eggs a little at a time and finally the soft butter. Pour the dough onto a greased baking sheet and let raise to double size. Bake breadcrumb in the oven at 170 °C for approx. 30 minutes or until baked through. Cool off and blend into a coarse powder. Deep-fry powder in hot oil and drain on grease absorbent paper. Lightly Salted Caramel Sauce Bring all ingredients to a boil, forming a thick caramel sauce at a temperature of 110 °C. Serve with red shiso.

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PLUMS, SWEET WOODRUFF ICE CREAM AND BURNT MARZIPAN

Plum in Madeira 10 green plums Approx. 2 tbsp sugar (depending on the acidi! of the plums) 2 dl Madeira 6 sheets of gelatin, soaked 6 dl milk 1 dl cream 100 g sugar 6 e" yolks 150 g fresh sweet woodruff 180 g cream 50 g sugar 120 g dark chocolate 1 e" yolk Approx. 100 g marzipan Fresh sweet woodruff Celery leaves

Plum Terrine Halve the plums and remove pits. Separate plums into quarters and poach lightly in Madeira and sugar until tender. Drain liquid when plums are tender. Let the last liquid drain off through a cloth or by placing the plums in a strainer. Melt the soaked gelatin in the brine and douse the plums. Press the plums into a terrine mold – not bottomless. Pour on jelly until the plums are covered. Allow the terrine to cool off and set completely. Cut the terrine into thin slices before serving. Sweet Woodruff Ice Cream Bring milk, cream and sugar to a boil and alloy with egg yolks. Chill the blend to approx. 35 °C and blend with woodruff. Allow the blend to set in a cold place until the next day and strain. Run it in an ice cream maker or a Pacojet. Burnt Marzipan with Chocolate Ganache Bring cream and sugar to a boil and pour over the chocolate to melt it. Stir in egg yolk and allow the blend to cool off slightly. Slice the marzipan and cut into desired shape. Burn with a burner and pipe ganache on top. Serve with fresh sweet woodruff and celery leaves.

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David Johansen, executive chef

Sorrel may well be called the lemon of Scandinavia. An acid, which is quite unique and gracious.

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BURNT LEMON AND MERINGUE, FIR AND WOOD SORREL

Lemon Mousse 3 dl juice of 3-4 burnt lemons 150 g sugar 2 e!s 2 e! yolks 5 sheets of gelatin, soaked 7 dl cream, lightly whipped ½ l water 125 g sugar 200 g tender fir shoots Juice of one lemon To top the mousse 2 dl fir-snow-brine 3 sheets of gelatin, soaked Juice and zest of 4 lemons 175 g sugar 7 e! yolks 5 e! whites 150 g bu#er 1 sheet of gelatin, soaked Fresh fir Wood sorrel

Mousse Halve lemons and burn in a dry pan until completely black on the cut surface. Squeeze the fried lemons and strain the juice. Bring juice and sugar to a boil. Alloy with eggs and egg yolks until a creamy texture is achieved. Melt the soaked gelatin in the hot alloy. Allow the blend to cool off slightly and fold in whipped cream. Pour into the desired mold and chill completely. Fir-Snow-Brine Bring water and sugar to a boil and cool down to around 37 °C. Blend syrup with fir shoots to a fine light green. Season with lemon juice and strain through a fine sieve or cloth. Save 2 dl for the jelly to top the mousse. The remaining liquid is poured into PacoJet beakers and frozen. Before serving, run the frozen brine into a fine snow in the PacoJet with no air. Fir Jelly Warm up the fir brine and melt the gelatin in the mixture. Chill the blend slightly and apply a thin layer to the top of the set mousse. Lemon Curd Alloy juice and lemon zest, sugar, egg yolks and whites at an even heat until thickened. Add gelatin and stir in butter little by little. Refrigerate the cream overnight and allow to set. Whisk the cream until smooth and glossy before serving. Fresh fir and wood sorrel to top off.

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RASPBERRIES, BEETROOT AND FENNEL

Red Berry Pudding 400 g fresh raspberries 1 dl fennel juice 100 g sugar 1 vanilla pod 1 pinch of pectin 1 l beetroot juice 250 g sugar 125 g glucose 1½ sheets of gelatin, soaked Juice of 3 lemons 1 bunch of tarragon 1 dl neutral oil

Raspberry-Fennel Soup Boil all ingredients into a dense compote/soup. Cool off and blend until perfectly smooth. Beetroot Sorbet Bring half the beetroot juice to a boil with sugar and glucose. Melt the gelatin and add it along with the remaining juice and lemon juice. Strain the blend and run it in an ice cream maker or in a PacoJet. Tarragon Oil Blend into a very green oil and strain. Serve with fennel pollen, bronze fennel and raspberries.

Cream 3 dl quali" organic heavy cream or double cream Fennel pollen Bronze fennel Raspberries

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IN ROUNDED FORMS

Apple Cake 4 apples, diced 50 g sugar 1 dl apple juice Seeds of ½ vanilla pod 3 dl juice of green apples 150 g sugar 2 e"s 2 e" yolks 5 sheets of gelatin, soaked 7 dl cream, lightly whipped ½ l cream 100 g fresh verbena 1 tbsp cream 1 tbsp icing sugar 350 g fresh juice of green apples 200 g verbena 35 g PVGA from Sosa 1 l apple juice 250 g sugar 125 g glucose 1½ sheets of gelatin, soaked Juice of 2 lemons 300 g melted white chocolate 400 g sugar 400 g water Fresh verbena

Ball of Purée in Jelly Boil apples, sugar, and vanilla in apple juice until tender and blend into a quite solid purée. Pour purée into sphere molds and freeze. Coat the completely frozen purée balls with jelly. Mousse Bring apple juice to a boil with sugar and alloy with eggs and egg yolks. Add gelatin and allow the blend to cool off slightly. Fold in the cream and pipe into sphere silicone molds. Freeze and coat with jelly. Verbena Cream in Jelly Blend verbena and cream. Strain cream and whip until stiff with icing sugar. Spread into sphere silicone molds and freeze. Coat verbena balls with jelly. Jelly for Coating Blend juice and verbena until very green. Strain the juice and bring to a boil with PVGA. Use to coat. Apple Sorbet Bring half the apple juice to a boil with sugar and glucose and melt the gelatin in the mixture. Add the remaining apple juice and lemon juice and strain. Run in an ice cream maker or PacoJet. White Chocolate Crumble Boil water and sugar into a thick syrup and pour half over the melted chocolate while stirring, until small crystals are formed. Pour the remaining syrup over while stirring until a fine layer of caramel is formed around the crystals. Refrigerate until perfectly crisp and serve. Serve with fresh verbena.

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For those who want to round off the perfect dinner in s"le. #e sweets will go very well with tea too – or just because you feel like it.

Sweets for Coffee

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SALTY CARAMEL, SEA BUCKTHORN AND GOLD

Gold Caramel Chocolate shells Molded quail e! shells in dark chocolate (May be purchased via Condi or cast them yourself in a mold) 150 g sugar 150 g cream A li"le sea salt 100 g bu"er 2 dl of sea buckthorn juice 50 g sugar 3 g gellan gum

Caramel Cream Boil sugar and cream into a thick butterscotch, bringing it up to 120 °C while stirring. Allow the caramel to cool off slightly and whisk in butter along with salt. Cool off the paste and inject it into the chocolate shells. Sea Buckthorn Purée Bring sea buckthorn juice and sugar to a boil and add gellan gum. Boil the mass thoroughly and chill. Blend the cold jelly into a fine purée and fill on top of the caramel cream in the chocolate shells. Close the hole in the stuffed shells with a little melted chocolate and coat them by hand in a little more chocolate to create a thin, but rustic shell. Refrigerate the filled chocolates and sprinkle with gold powder before serving.

Edible gold powder Edible gold powder for sprinkling. Hay Serve in a nest of hay.

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MERINGUE, PURÉE AND CREAM

Strawberries with Cream 1 dl heavy cream Seeds of ½ vanilla pod 1 tbsp icing sugar 1 tbsp lemon peel 4 dl fresh strawberry juice 3 g gellan gum Perhaps a li"le sugar 1 dl e# white 90 g icing sugar 1 tbsp cream powder

Crème Chantilly Whip the cream lightly into soft peaks with icing sugar and vanilla seeds and season with lemon peel. Strawberry Purée Bring strawberry juice to a boil with gellan gum and, if desired, a little sugar depending on the sweetness of the strawberries. Let the blend boil for a few minutes and refrigerate until a hard jelly is formed. Blend into a very fine purée. Cream Meringue Beat the egg whites and icing sugar into a glossy meringue. Pipe meringue into the desired shape and sprinkle with cream powder. Bake the meringues until perfectly crisp at 60-80 °C, preferably overnight. Hollow out the crisp meringue before serving and fill with cream first and then strawberry purée.

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JERUSALEM ARTICHOKES AND CHESTNUTS

Coconut Rock Bun 3 e!s 150 g sugar 100 g grated, raw Jerusalem artichokes 100 g grated, raw chestnuts 50 g grated marzipan Approx. 100 g almond flour A li"le melted dark chocolate for the bo"om

Buns Mix all ingredients to produce a firm dough. If the Jerusalem artichokes are very juicy, you may need to add a little more almond flour. The dough should be stable enough to pipe. Pipe the finished dough into tiny tops and bake in the oven at 150 °C until golden, approx. 10 minutes. Cool off and dip the bottom of each in a little melted dark chocolate.

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Plain Terms From a Chef What dish is your favorite to prepare? I o!en interpret lemon mousse because in my opinion, the dish encompasses everything a dessert should include: something sweet, creamy, fresh and tart. What raw material do you prefer to work with? Beetroot. I have no idea why but I do love beetroot and you’ll o!en see them on the menu with us in either the sal" or the sweet version. What is your favorite food? I hate that question! Is there anything you don’t eat? No. I eat everything but there are some things I appreciate less. Pig hearts in a cream sauce I will never learn to think of as a great experience. Chefs are hot-tempered, fat, drunken and stressed people who scold their employees and par! every Sunday. "ere are many myths about your industry. Are they true? #ey may have been once. Today you hardly ever see a fat cook. Alcohol during working hours is not particularly common either. #e work pressure is simply too high to be dulling your senses. #e tone in most places has also changed. In Kokkeriet, it is most of all one of concentration. During the day we enjoy ourselves but when we run the service (when guests are in the restaurant, ed.), we are very concentrated. It becomes an almost buzzing atmosphere. We are u$erly focused. I love it! What is a good chef? A skilled cra!sman. One who understands the guests and who can handle unanticipated challenges. And one that can work at high speed without compromising quali".

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Index

Snacks

Beech Leaf – sour cream and onion 34 The Cream Puff – beetroot, liver, chocolate and black currant 36 Buckwheat Porridge – brittle branches and dried herbs 38 Smoked Eel and Scrambled Eggs – roasted, smoked eel, elderflower, scrambled egg with ramsons 40 Duck Like on Christmas Eve – tapioca of duck with dried, pickled red cabbage 42 Meatball – venison and juniper 44 Fried Pork with Parsley Sauce – pig in pig 48 Salted Herring – oysters and herbs 50 Beer Porridge – sponge bread 52 Green asparagus – dill and light aquavit 54 Boneless Birds – salted and burnt veal with carrot marrows 56

Starters

Grandmother’s Salad – raw-fried squid, sour cream, salted lemon and green tea 60 Buttermilk Soup – frozen buttermilk, razor clams and verbena 62 English Steak – raw beef, soft, fried onions, sour cucumbers and broth 66 Wiener Schnitzel – tongue, anchovy, peas in juice and horseradish cream 68 Lamb in Dill with Shrimp – cured lamb, raw shrimp and herbs 72 Stuffed Leeks – scallop, tarragon and fresh cheese 74 Summer Salad – white radish, Troldhede Ask cheese, smoked cod and cauliflower 76 Chicken Salad – parfait, smoked heart, juice and skins 78 Tea of Chamomile – crab, fresh cheese and lemon thyme 82

Side dishes

Fillet of Fish with Rémoulade – oyster rémoulade, lemon and crisp potatoes 86 Mock Turtle Soup – veal tail and langoustine in its shell and truffle eggs 88 Nettle Soup – spicy zander and the soup 92 Sunshine Over Gudhjem – bouillon, radishes and egg yolk 94 Yellow Peas – burnt, smoked and pickled onion 96 Italian Salad – lobster, peas, carrot and mayonnaise 100 Oatmeal – Havgus cheese, Jerusalem artichokes and porcini 102 Burning Love – bakskuld with soft onion, aquavit, airy potato and beetroot 104 Veal Brisket Hash – deep-fried veal brisket, yellow beets and fried eggs 108 Scalloped Potatoes – ham powder, cream and broth of skins 110

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Main courses

Faux Rabbit – rabbit in stuffing, lingonberry and poached pear 114 Cherry Heering – veal sweetbread, cherry, sherry and hot spices 116 Parisian Steak – egg yolk, beetroot and horseradish 118 Fried Liver – veal, onion, mushroom and smoked marrow 122 Fish Balls in Celery – pike, celery and caviar 124 Duck as Stew – crushed potato, giblets and truffle 128 Glazed Ham – suckling pig, spinach and creamy oyster 130 Gammel Dansk – pigeon, salsify, mushroom and licorice 134 The Vol-au-Vent – quail with eggs and white asparagus 136

Cheese

Rainbow Ice Cream – goat, malt and tomato 140 Rød Løber – rose hip and roses 142 Kornly – crisp grains and frozen hay 144

Desserts

The King of Denmark – rhubarb, anise and nougatine 148 Pickled Cucumber – dill, mint and white chocolate 150 Carrot Cake – white, white and white 152 Waldorf – poached and burnt apples, celery, grapes and walnut 156 Brunsviger – bread parfait, salted caramel and cherry wine 158 Plum in Madeira – plums, sweet woodruff ice cream and burnt marzipan 160 Lemon Mousse – burnt lemon and meringue, fir and wood sorrel 164 Red Berry Pudding – raspberries, beetroot and fennel 166 Apple Cake – in rounded forms 168

Sweets for coffee

Gold Caramel – salty caramel, sea buckthorn and gold 172 Strawberries with Cream – meringue, purée and cream 174 Coconut Rock Bun – Jerusalem artichokes and chestnuts 176

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The Danish Flavor in Our Kitchen © 2015 Kokkeriet Text: David Johansen and Mette de Fine Licht Photos: Mikkel Adsbøl Layout: Buch Studio - by Morten Buch Lassen Editor: Helle Idland Published by: Restaurant Kokkeriet Print and reproduction: Zeuner A/S Translation: Helle Idland Printed in Denmark ISBN: 978-87-998129-1-2

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