THE MENU

FIRST STARTER
Tartar of Tuna

SECOND STARTER
Scallops with Salad Sauce Vert

MAIN COURSE
Cod loins in a reduction of Tomato, Saffron and Pernod

FIRST DESSERT
Selection of Cheeses

SECOND DESSERT
Milk Chocolate Mousse with Sea-Buckthorn Sorbet

THE RECIPES

Tartar of tuna with pickled beet roots, quail eggs, horseradish cream and toasted rye bread

--
Bründlmayer Grüner Veltliner Kamptaler Terrassen 2013 (white)

200 g tuna
4 slices of Danish rye bread
4 tablespoons sour cream from Rørosmeieriet
2 lemons
1 heaped tablespoon horseradish
2 beet roots
1 dl Apple cider vinegar
2 dl sugar
3 dl water
4 quail eggs

Pickled beet roots
Cut the beet roots into small cubes of about 0,5 x 0, 5 cm. Bring to boil a pickle brine of sugar, water and apple cider vinegar. Add the dices of beet roots, let it cool and place in the refrigerator for a few hours, preferably overnight.

Horseradish Cream
Mix the sour cream with grated horseradish, season with lemon juice, salt, pepper and a little honey. Top with more horseradish if you want a bit more sting to it!

Cut the edges of rye bread and divide it up into suitable pieces. Toast them in the oven at 200 degrees for about 10 min.

Finely chop the tuna. Be extra careful with hygiene (hands, trencher and knife)! Season with lemon juice, salt and pepper.

Boil the quail eggs for about 2 min, remove the eggshell and cut them in half. Arrange on your plate.

Scallops with salad sauce vert

--
Bründlmayer Grüner Veltliner Kamptaler Terrassen 2013 (white)

4 scallops
A large handful of salad
A handful of flat leaf parsley
A bunch chervil
A small bunch of mint
1 tsp capers
Olive oil
Lemon
4 radishes
1 apple
1 dl green peas

Sauce vert
Mix the parsley, chervil, mint and capers in blender or with a hand blender to a smooth puree. Season with salt, pepper and lemon.

Add the olive oil until desired consistency - like a pesto.

Cut the radishes and apple into small cubes. Leave in ice water with the green peas.

Put a frying pan on high heat, add a little neutral oil. Cook the scallops on one side for about 3 minutes, until they have a nice brown crust. Add a tablespoon of butter, let the scallops rest in the buttered pan for about 1 min. Remove the scallops and add the peas, apple and radishes. Turn the vegetables in butter for about ½ min. Arrange on a plate.

Cod loin in a reduction of saffron, tomato and Pernod

--
Ch. La Grolet 2011 (red) or Ch. Rauzan Despagne 12/13 (white)

600g cod loin
1 yellow onion
1 small fennel
1 pinch of saffron
½ cup Pernod
1 dl white wine
1 heaped tbsp tomato puree
½ L fish stock
1 box tomato passata
2 Jerusalem artichokes
1 romanesco
A handful of sun dried olives
A few sprigs chervil or watercress for decoration

Saute the chopped onion and fennel in oil. Add the saffron, stir well, then add the tomato puree. Fry softly before you pour in the Pernod. Flambé and then add the white wine. Let it reduce and then add the fish stock. Let it cook for about 10 minutes, add the tomato passata. Season with lemon, salt and pepper. Add a dash of Pernod if you want!

Peel the Jerusalem artichokes, cut them in very thin slices and put them in ice cold water with some lemon. Have plenty of oil in a deep frying pan, fry them gently, remove them from the pan with a slotted spoon. Let drain on paper towels.

Boil romanesco in salted water for about 2 min.

Preheat the oven to 200 degrees. Divide the cod into portions. Add salt and pepper, behind the cod in the oven for 12 min.

Arrange everything on a plate, add the olives and herbs.

Cheese with honey, nuts and quince marmelade

--
Gianni Doglia Moscato d`Asti 2013

Selection of cheeses:

La Tur
Bethmale Chevre
Eiker Holtefjell
Kraftkar

Quince marmalade
Peel and slice the quince in to small cubes, bring to a boil and season with sugar and lemon juice. Let it cool.

Milk Chocolate Mousse with Sea-buckthorn sorbet

--
Gianni Doglia Moscato d`Asti 2013

This recipe is for 8 servings. The recipe for the Milk Chocolate Mousse is from the Culinary Academy.

Milk Chocolate Mousse

40 gr milk
40 gr cream
10 gr sugar
35 gr egg yolks
1.5 pl gelatin
250g milk chocolate, melted
325 g cream
A handful of toasted nuts
4 edible flowers

Soak the gelatin leafes in cold water for 5 min. Remove the leafs and squeeze the water out. Bring the milk and cream to a boil, add and mix the egg yolks and sugar. Strain the gelatine into the mixture and add the melted chocolate. Mix well.

Cool to about 28-30 °C, and gently mix in whipped cream. Mold into the desired shape. I use silicone muffin molds, whicj works really well. P.S. The warmer the mixture is when you add the whipped cream, the looser the mousse becomes.

Let it rest in the freezer.

The mousse needs about 15-20 min to thaw.

Sea-buckthorn sorbet

1 gelatin leaf
250 gr Sea-buckthorn puree
62 gr sugar
62 gr water

Sea-buckthorn puree is made by mixing sea-buckthorn in a food processor, strain to make a smooth puree.

Boil water and sugar. Soak the gelatin leafes in cold water for 5 min, squeeze the water out and add the hot syrup.

Let it cool before you mix it with the Sea-buckthorn puree.

Add the mixture into an ice machine (if you do not have this, add the mixture in the freezer and stir about every half hour until it has set).

Arrange the mousse and sorbet on a plate. Sprinkle the mousse with toasted nuts and a flower.

A BIG THANKS TO:

The National Museum, Chef Isabella Løsch Danneborg and artist and assistant Anette Krogstad. For giving us the opportunity to host a dinner at the fabulous National Gallery, an unforgettable guided tour, a magnificent dinner and beautiful ceramics to present the menu.
Fiskeriet. For the super-fresh seafood
Rørosmeieret. For the organic high quality dairy products
Podium Wines. For expert guidance on the wine menu and for lovely ecological dessert wine.
Morten Harnang. For all the beautiful pictures