Those unable to secure a seat at the World’s Best Restaurant 2010, the 12-table Noma near Copenhagen, will have to settle for Rene’s cookbook of imaginative combinations.
Ingredients:
Pickled shallots
8 small shallots
200 grams blueberry juice
110 grams apple balsamic vinegar
90 grams honey
2 sprigs thyme
Onions
4 white onions
Blueberry sauce
300 grams blueberries
20 grams sugar
10 grams apple balsamic vinegar
Salt
Spruce shoot oil
40 grams parsley
150 grams spruce shoots (what are these?)
150 grams grapeseed oil
For serving
A little butter
A few spruce shoots
Directions:
Pickled shallots
Peel and halve the onions and blanch them briefly in salted water. When cool, separate the layers. Put all the remaining ingredients in a pan, bring to a boil and pour over the onions. Marinate for at least a week before using.
Onions
Peel and halve the onions and separate the layers. Blanch them briefly in salted water.
Blueberry sauce
Mash the blueberries with the sugar and add the vinegar. Vacuum-pack this mixture and cook in water bath at 180 F for 20 minutes. Cool, and strain to obtain a thick sauce. Season to taste with salt and vinegar.
Spruce shoot oil
Blanch the parsley, then place in a food processor with the spruce shoots and oil and process for 8-9 minutes on full speed. Cool, then macerate for 24 hours before straining through a cloth.
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