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| Vintage carrots and sorrel. Photo by Ditte Isager |
The second and last dish provided by Chef Redzepi of Restaurant NOMA is also an example of the complextity in high end cooking. When dining at some of the worlds best restaurants, this is some of what you can expect is behind every dish - nothing is left to ramdon and executed to perfection. However with a bit of patience you can serve this for your guests at home.
High end meals often consists of 5-7 small courses like this carefully planned to put together to create the perfect culinary expirience in combination with carefully selected wines.
Serves 4 persons
Carrot
4 deep blue carrots
200g of goats butter
aromatic herbs for sautering, such as lemonthyme, camomile, sage, marjoan and normal thyme
Seasalt
Butter emulsion
Seasalt
Butter emulsion
100g of water
200g of goats butter
Garnish40 big sorrel stems, leaves kept for juice
8 bouquets of small sheep sorrel
8 bouquets of red sorrel
8 daisy leaves
8 sprouge shoots
40 small hemlock shoots
40 small garden sorrel
Sorrel juice
4 green apples
sorrel scraps from making the stems
10g of rapeseedoil
CarrotSaute the carrots in a little oil. Turn down for the heat and add the goats butter and herbs. Slow cook the carrots for approx 45 min. keep adding aromatic herbs and basting with the butter until they are cook through. Cut them lengthwise in half’s and brush some of the butter on and season with salt.
CarrotSaute the carrots in a little oil. Turn down for the heat and add the goats butter and herbs. Slow cook the carrots for approx 45 min. keep adding aromatic herbs and basting with the butter until they are cook through. Cut them lengthwise in half’s and brush some of the butter on and season with salt.
Butter emulsion
Cook the butter and water together and handblend it for a creamy emulsion
GarnishPlace the sorrelstems in a sieve and pour the hot butteremulsion over just before serving.
All the different sorrelleaves and herbs are cleaned and refrehed in ice water.
All the different sorrelleaves and herbs are cleaned and refrehed in ice water.
Spin off all water and keep in a airtight container.
Sorrel juice
Blend the apples and sorrelscraps together for 1 min. strain through a fine sive and split with the rapeseed oil. Keep it cold.
ServingPut two pieces of carrot on a semi-deep plate. Start dressing with the in butter emulsion warmed up sorrel stems and continue with all tips of sorrel and herbs. Finish the dish with a good amount of warmed up sorrel juice on a plate.
DINNER - by Chef Redzepi and NOMA is ready
This concludes our insight in kitchen of the Worlds Best Restaurant.
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