Cooking several courses for the pescatarian crowd!

ImageButtermilk and raspberry sherbet with almond caramel

I recently cooked a six course vegetarian (or pescatarian) feast for a smaller crowd. I had created all the recipes from scratch and today I am going to share some of them with you! I know I have had some of the pictures on my Facebook page for many days now – sorry for the delay!

Pescatarian. Vegetarian. Vegan. All three are very interesting to me. It is no secret that I love to cook, and by limiting myself to fewer ingredients I have to be more innovative and creative. I love meat – I really do. But I am not one of those persons who cannot survive without a T-Bone and half a pound of bacon. These thoughts inspired me to go almost entirely vegetarian for a week, forcing myself to explore simple and humble ingredients. I like to make food look good and I love ’high-class’ dining. With these thoughts in my head I went into my own little think tank and started creating the dishes for this minor event. The theme was high class vegetarian (or pescatarian) dining (one dish contained salmon).

Trying to keep this post relatively short I will only post some recipes and some pictures. In case you are interested in more please do comment or contact me and I shall provide you with more details.

The recipes I will share with you are the following three:

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Caramelized pear and onion. Acidic pear crisp. Horseradish and parsley coulis.

3 big handful fresh parsley (NOT FLAT LEAF)

3 dl / 1.2 cups cream

1 dl / 0.4 cups milk

2,5 cm / 1 inch piece of horse raddish (chopped)

Half an onion

One red onion

One pear + one extra for crisps

Freshly grated horseradish

Oil

Salt and pepper

Apple vinegar

Cut one of the pears into thin shavings and transfer to a bowl. Add apple vinegar and leave for at least half an hour. Remove, pat dry and transfer to a dehydrator. Dehydrate until crispy. They will be sweet and slightly acidic in taste. Cut the onion and the other pear in four pieces. Brush with oil and bake in the oven for two and a half hours at 150 degrees Celsius (300 degrees Fahrenheit). Blanche the parsley for one minute in boiling water and transfer to an ice bath. In a saucepan add cream, onion and horseradish and reduce to one third. Add milk and the blanched parsley and blend. Run through a sieve. Taste with vinegar, salt and pepper.

Arrange on the plate and sprinkle with freshly grated horseradish.

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Smoked cream cheese mayo. Pink lady apple shaving. Shavings of radish. Croûton fried in cold-pressed rapeseed oil. Horseradish and chives.

2 egg yolks

2 dl. / 0.85 cups Oil

2 tablespoons crème fraîche

2 tablespoons smoked cream cheese

Apple cider vinegar

Salt and pepper

Bread cut into squares

1 dl / 0.4 cups chopped chives

½ dl / 0.2 cups chopped or grated horseradish

1 pink lady apple

4-6 radishes

Cold-pressed rapeseed oil

Grated horseradish and finely cut chives

Whip the egg yolks for half a minute and SLOWLY add the oil – few drops at the time. Once all the oil has been incorporated add the crème fraîche and the cheese and taste with salt, pepper and vinegar.

Fry the croûtons in cold-pressed rapeseed oil for one to two minutes on each side and transfer to a paper towel. With a speed peeler peel the radishes length-wise and make the shavings look like a rose – this is a little tricky and will take you a few minutes. Trial and error is the way to go. Cut the apple into thin pieces/shavings and organize everything on a plate and sprinkle horseradish and chives. This is a great appetizer.

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Pearl barley risotto. Salmon with lemon zest. Green asparagus. Leek coulis.

Risotto

300 g / 10.5 oz pearl barley

1 onion

1 dl / 0.4 cups white wine (dry)

1 l / 4.2 cups vegetable and fish stock

75 g. / 1.4 oz Parmesan cheese

40 g. 0.7 oz butter (divided)

Cold-pressed rapeseed oil

Lemon zest

A small handful of thyme

Add half the butter with a few tablespoons of oil in a pot. Fry the onion on low heat on 3-5 minutes. Add the pearl barley and fry for another 2-3 minutes. Add the white wine and stir. Once the white wine has vaporized start adding the stock a little at the time. Once the pearl barley has cooked (around 20 minutes) turn off the heat. Add the rest of the butter, the Parmesan cheese, the lemon zest and the thyme and cover with a lid for 2 minutes before serving.

Asparagus

12 green aparagus

Lemon zest

Salt and pepper

Cold-pressed rapeseed oil

20 g. / 0.35 oz butter

Cut the bottom of the asparagus. Add all ingredients to a pan and fry the asparagus on medium heat until done (4-8 minutes depending on the size)

Salmon:

400 g / 14 oz salmon cut in equal sized

Lemon zest

Cold-pressed rapeseed oil

Lemon juice (3-4 tablespoons)

Salt and pepper

Sprinkle the salmon with the oil, zest and juice, and salt and pepper, and grill in an oven or BBQ on very high heat for 5-8 minutes (or until done).

Leek and mint coulis:

4 dl / 1.7 cups cream

½ red onion

1 tablespoon of chopped Moroccan mint

1 leek

Apple / apple cider vinegar

Salt and pepper

Add all ingredients besides vinegar, salt and pepper in a sauce pan and cook on medium high heat until reduced to half. Blend and taste with vinegar, salt and pepper. If you want a more ’silky’ coulis run through a sieve before serving.

Plate the four elements and serve.

I hope you enjoyed! 🙂

Vegetarian yumminess!

ImageSpicy beluga lentils with blanched carrots. Twisted carrot fries. Watermelon, feta and pine nuts with rosemary infused olive oil.

I was born a vegetarian. The first many years of my life I ate only vegetarian and while my friends had steaks and chicken fillets for dinner my parents served beans and lentils. As I grew older I started eating meat and by the time I started enjoying cooking, meat had become a part of my diet. Lately I have had many discussions with people trying to tell me that they do not feel full if they do not incorporate meat in every meal – which I frankly find pretty sad. Denmark has for years had one of the world’s highest consumptions of meat, which is not something to be proud of as a nation. Although we have many beautiful initiatives working with more sustainable ways of eating we still have to realize that meat does NOT have to be present every time we need a snack, lunch or dinner. Vegetarian (and vegan) food can be extremely delicious and this dish will make your taste buds go nuts. The watermelon and feta cube combination is so extremely delicious and is a wonderful contrast to the spicy lentils.

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300 g / 10.5 oz beluga lentils

250 g / 8.8 oz carrots (cut into small cubes)

2 long carrots

1 dl / 0.4 cup olive oil

A handful of fresh rosemary

150 g. / 5.3 oz watermelon

100 g / 3.5 oz puck feta

2 tablespoons of pine nuts

1 teaspoon coriander powder

1 teaspoon cumin powder

½ teaspoon chili powder

5 tablespoons lemon juice

Salt and pepper

Canola oil for frying

Add the rosemary and olive oil to a pot and heat on low flame for a few minutes until warm. Remove from stove and leave for at least one hour (leave it for 24 hours for strong rosemary flavor). Transfer lentils to a pot and cover with water by 2 cm/1 inch. Cover with a lid and boil for approximately 20 minutes. Meanwhile blanch the carrot cubes in water mixed with one tablespoon lemon juice and a pinch of salt. Blanch for 1-2 minutes (depending on the size of the cubes) and transfer to a bowl of very cold water (throwing a few ice cubes in there is a good idea). Strain the lentils to remove any excess water and leave to cool. In another pan add enough oil for shallow frying and heat on low frame. The oil should not be warmer than 160 degrees Celsius (320 degrees Fahrenheit). Using a potato peeler peel the carrots lengthwise. Transfer one carrot peel at the time to the warm oil and fry for approximately 2 minutes. Remove from the oil, pat dry with paper towel and twist the carrot peel around a sharpening steel and hold it for 5-10 seconds while cooling down. Cut watermelon and feta cheese into cubes and arrange on a plate. Place the pine nuts on top of the cubes. Mix the cold lentils and blanched carrots with a few tablespoons of the rosemary infused oil, coriander, cumin, chili, the remaining lemon juice and taste with salt and pepper. Arrange on the plate and drizzle everything with a tablespoon of the rosemary infused oil. Sprinkle the carrot fries with salt and pepper and add to the plate just before serving.