MARIA HARTMANN/MORTENS KRO 2018
6 Norway lobster (langoustines)
16 strawberries – 1 avocado – 1 fennel.
Mayonnaise: 3 egg yolks – 3 organic lemons – Dijon mustard – 6 dl. vegetable oil – 1 tablespoon cold water
Marinade: 1 dl elderflower juice – 1
dl apple vinegar – 2 dl water – 50
g sugar – star anise, black pepper,
coriander seeds – scraps of stale rye
bread – butter – salt – pepper – 1
tbsp. licorice powder.
Suggested drinks
Beer: Blonde; Jacobsen Saaz Blonde, Amager Bryghus Lust
Aquavit: Clear caraway; Vi.Er
Jomfruhummer is the Danish word for Norway Lobster, in French langoustine and in Italian scampi.
In summer the recipe calls for strawberries, but other berries can be substituted. Cut the berries in half, cut avocado flesh in pieces of the same size and toss in lemon juice. Separate the crayfish tails from the heads and remove the black veins. Fry the tails quickly in brown butter for no more than one minute on each side so they turn golden but remain raw at the core.
Make the mayonnaise by whisking egg yolks with salt, water, lemon juice and peel, plus the mustard and oil. Cut fennel into paper-thin slices, drizzle with salt, and refrigerate for one hour. Rinse, pat dry and place in the dressing for one hour or more. Process stale rye bread in a blender until it is broken down into large crumbs; place them on a baking sheet with small pieces of butter. Sprinkle with salt, pepper, and licorice powder.
Alternating, place berries and avocado on rye bread. Add lemon mayo, langoustines and lastly rye breadcrumbs and dill sprigs.
