THILDE GILLING ANDERSEN, 2020
550 g potatoes – 4 slices high quality dark rye bread – 3 large white onions – 2 shallots – 0.85 cups buttermilk – 1 tsp nutmeg – 0.63 cups of flour – 1 clove garlic – 1 tsp vinegar powder – 1 bunch wild watercress – ½ bunch lovage – 1 bunch peppercress – 120 g baby cab-bage shoots – 70 g Beemster or Mimo-lette cheese – sea salt freshly ground pepper – oil for frying butter for frying.
For cooking potatoes: ½ tbs mustard seeds – ½ tbs whole all spice – ½ tbs coriander seeds – 5 whole peppercorns – 1 tbs sea salt – ½ bunch lovage.
Cress emulsion: 4 egg yolks – ½ tbs di-jon mustard – ½ tbs apple cider vinegar – 1 tbs salt – 1 tbs pepper – 1.26 cups sunflower oil – juice of ½ lemon – 2 bunch pepper cress or watercress – 50 g baby spinach
Suggested drinks
Beer: Blonde; Jacobsen Saaz Blonde, Grimbergen Blonde.
Aquavit: Empirical, Easy Tiger.Vi er Akvavit, Green Midsommer. Copenhagen Destillery, Mulberry Rose.
Cut onions thinly on a mandolin. Whisk buttermilk with nutmeg, pepper, and grated garlic. Pour this mixture over the onions and soak them overnight. Then, drain and dip in flour. Fry onions in oil until golden and crispy. Season with salt, pepper, and vinegar powder.
Cress emulsion: Start by blending baby spinach, cress, and oil at medium speed and heat to 65 degrees celsius. Pass the oil through a sieve and let it cool off. Pour it into a piping bag and refrigerate. Whisk egg yolks, vinegar, salt, pepper, mustard, and lemon juice until this mixture is light and fluffy. Slowly add oil while whisking. Make sure the oil is constantly absorbed into the emulsion before adding more. Continue until it has a thick, creamy consistency.
Potatoes: Boil just below al dente and then smoke potatoes in a grill or smoker. They must be warm – or at least room temperature – when serving. Cut shallots thinly on the mandolin. Fry bread in butter until golden. Cut potatoes in halves and spread on top of the bread. Apply the emulsion in a zigzag pattern over the potatoes. Above, put the lettuce, fried onions, shallot rings, herbs, and cabbage shoots. Finish by grating, as a topping, a generous portion of cheese.
