DANISH BEACH. SEA GRASS, SEAFOOD AND SALTED HERBS

INGREDIENTS:

Seaweed mayonnaise:         
2 pasteurized yolks
35 gr. baby spinach
3 gr. salt
1 tbs. seaweed vinegar
3 dl. seaweed oil
A bit of sour juice from wild apples to taste the dish

oyster crème:                       
100 gr. lightly drained junket
20 ml. cream
50 ml. oyster water
2 salt
5 ml. lemon juice

Seaweed dust :                      
seaweed

Vacuum pickled cucumber: 
500 15% sugar pickle
20 gr. seaweed vinegar
200 gr. peeled cucumbers

Norwegian seaweed:
Rinsed and ready to use app. 100 g fresh Norwegian seaweed

Steamed Lime Fiord oysters:
4 big cleansed Lime Fiord oysters
50 gr. oyster water

Danish shellfish:                  
60 gr. of Danish shellfish
rind from a divided lemon
4 gr. salt
4 gr. sugar

Vinaigrette:                          
50 ml. ecological cold pressed rape oil

Ice cold horseradish:           
1l. whole milk
100 gr. grated horseradish
5 gr. akvavit gold
3 gr. salt
50 gr. prospruma
2 cartridges
1 ½ sifon bottle
1 l Ln2 liquid nitrogen
15 ml. 3 years lagered apple balsamico
2 gr. salt
a bit of long pepper
15 gr. finely chopped shallots
2 ml. Swedish maple syrup

PREPARATION:

Seaweed mayonnaise: Yolks, spinach and salt is blended until the liquid has turned green. Add the vinegar and thicken the mayonnaise with the oil. Add a bit of salt and the sour apple juice to taste.
Oyster crème: mix all the ingredients and add salt and lemon juice to taste.
Seaweed dust: Dried seaweed grinded in a coffee mill until it has converted to fine dust. Add salt to taste.
Vacuum pickled cucumber: Vacuum pack the cucumbers, sugar pickle and vinegar for 45 min. until the cucumber turns lightly transparent. Unpack the cucumbers and cut them to pieces. Add salt just before serving.
Steamed Lime Fiord oysters: Steam the oysters for 20 sec. and put them back into the cold oyster water. Set aside for cooling for later usage.
Danish shellfish: Mix the the Danish shellfish salt, sugar and lemon rind well and are set aside for cooling for 24 h. whereafter they are ready to be served.
Vinaigrette: all ingredients are mixed and add a bit of salt and pepper to taste.
Ice cold horseradish: mix all the ingredients and put them in vacuum for1h. Bolt the milk and pour it on the sifon bottle and add 2 cartridges. Fry the horseradish with the LN2 until it turns crispy. Crush the frosted horseradish milk in small abstract pieces and serve immediately.

TO SERVE:

Marinate the cucumbers, oysters, scallops in the vinaigrette and serve the dish as illustrated on the picture. The dish is served on top of a plastic bag filled with water to set off the feeling of being on the beach. Use a flat plate and place a little sand from the beach, small shells from mussels. Place the plastic bag on top of the sand and serve the seaweed mayonnaise, cottage cheese on top of the bag. Add the other ingredients and for decoration use the watercress and fresh shredded horseradish.
Lastly the frozen horseradish sifon is served to the guest. This dish is only to be eaten with a spoon. It is important that the dish is only eaten from a spoon.