dynamicbion.blogg.se - Lingon berry sauce

Transfer the contents of the pouch to a blender, add the butter, and blend on high speed for at least 1 minute to obtain a perfectly smooth purée.Place the stock, celery root, lingonberries, heavy cream, and salt into a sous-vide pouch, and cook in a 85 C / 185 F water bath for 90 minutes.

In a small saucepan over medium-high heat, reduce the chicken stock by half.

I haven’t seen any for sale outside of Russia, but on the other hand, deer antler extract is easy to find online, so you could just make your own! Perhaps I’ll try my hand at it in a future post. Ideally you’d drink a shot of deer antler vodka with that. Spelt can be found on Amazon, or you can replace with more readily available farro. Venison heart (along with many other excellent venison and wild boar cuts) can be purchased here. I realize that you won’t have most of those ingredients in your fridge or pantry, but they can be easily acquired online. Warning: spelt is a very chewy grain (some people euphemistically talk about its al dente quality) if you don’t like that, try using farro instead.

Celery root purée, with a touch of lingonberry to reproduce the pink hue of the original at Tsarskaya Okhota.

Lingonberry sauce, made with just a bit of sugar to balance the strong acidity of the berries.

Venison heart, cooked sous-vide and quickly seared for maximum tenderness.

My recipe retains all the elements of the original dish: The execution of the dish might have been a bit funky (I still haven’t identified everything that was on my plate), but I think this is a combination that highlights some key flavors of Arctic cuisine without falling into cliché, and for this reason it’s worth re-creating here. One of the dishes I tried was reindeer heart with spelt, and while it’s unclear whether it was made with reindeer or another kind deer, and whether the spelt was really spelt or farro, I was impressed by the very tender heart meat, served with a lingonberry sauce and a celery root purée of sorts. In my recent post on the Murmansk restaurant scene, I reviewed my meal of Arctic cuisine at Tsarskaya Okhota restaurant.