“We tend to think of Vikings as ferocious warriors with carnivorous tastes, but the real Viking diet was surprisingly light and nutritious. They ate berries, vegetable soups and barley risottos, and something like this simple roasted salmon with flatbreads might have been just the kind of meal a terrifying Viking might have loved between raiding parties.” Adam Liaw, Destination Flavour Scandinavia
Ingredients
2 kg side of salmon, skin on, pin-boned
sea salt flakes, to season
watercress, to serve
Skagen sauce
150 g (½ cup) mayonnaise
2 tbsp sour cream or crème fraiche
1 tsp Dijon mustard
2 tbsp finely chopped dill
60 ml (¼ cup) whitefish or salmon roe
finely grated zest of 1 lemon
juice of ½ lemon
Viking flatbread
300 g (2 cups) plain flour
75 g (½ cup) rye flour
75 g (½ cup) spelt flour
375 ml (1½ cups) buttermilk
1 tsp salt
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Nail the salmon to a plank of wood with wooden nails, flesh-side facing up. Season well with salt. Place vertically next to a fire at a distance where it becomes uncomfortable to hold your hand after 10 seconds.
Cook for 20-30 minutes, tail-side up, then flip vertically and continue for a further 20-30 minutes until just cooked through.
To make the skagen sauce, combine all the ingredients together in a bowl and refrigerate until ready to serve.
To make the Viking flatbread, combine the dry ingredients in a large bowl, then make a well in the centre. Gradually add the buttermilk and stir until the dough comes together. Transfer to a lightly floured work surface and knead until smooth. Roll the dough into 5 cm balls, then using your hands, pinch and flatten the balls to about 5 mm thick. Toast the flatbreads in a dry frying pan over high heat or on a hot stone in the fire for about 1-2 minutes each side until golden in parts and cooked through.
Serve the salmon with the skagen sauce, flatbread and watercress.
Note
• You could use a piece of wood, such as cedar or any other wood suitable for smoking food. Soak the wood and the wooden nails in cold water overnight to prevent them burning during cooking.
SUKIYAKI is a Japanese traditional cuisine. In Edo era , eating meat was not allowed. But farmers sometimes ate meat barbecued using their farming tools. When America , France sent black huge ships to Japan, The foreign crews tried to get Japanese beef. In 1869 "Moritaya" was born as the first meat shop in Kyoto. Then in 1887 Sukiyaki restaurant was started to run at Kobe. There is some variation in cooking SUKIYAKI. I will show you here , Moritaya's way of cooking SUKIYAKI. I think SUKIYAKI restaurant should be estimated as the service, circumstances , way of cooking, and the taste.
How To Cook
Preparation
Sliced Beef (Gyuu-Niku)130g/person , a piece of beef suet (
Abura-mee),green onion(Ahoh-Negi), finely sliced burdock(Sasagaki-Gobou),a piece of tofu,some konjac noodle(Eat-Konnyaku),bread like food made of wheat gluten(Mochi-fu), sliced onion ,Garland Chrysanthemum(ShunGiku), soy sauce(Oh-Show-you) , sweet sake(Me-Ring) , rough sugar(Zarameh) .
iron pan , charcoal heat or electric range. In this movie , electromagnetic cooker is used. Mild and wrapping up heat may be ideal for cooking SUKIYAKI.
I recommend you to experience SUKIYAKI at Mishimatei near Nishiki-Ichiba or Moritaya in Kyoto, or Moritaya near Osaka Umeda station, or Ohi-Nikuten near Kobe station.
It's not so difficult to visit famous SUKIYAKI restaurant. They cook throughly and serve for you . The cost is from 5,000yen to 15,000yen per person. The price is according to the grade of the beef. If you would like to eat cultural cuisine , you should visit KANSAI. Because any traditional foods start from KANSAI area . Food Culture is amazing at Kyoto, Osaka, and Kobe. Just begin to train using chop sticks !!
Video Rating: / 5
Comments
Post a Comment