“Himmel un Äd” (Sky and Earth) made with Norwegian SKREI®

“Himmel un Äd” (Sky and Earth) made with Norwegian SKREI®

Created by Gerald Zogbaum as part of the 2014 SKREI® season launch celebrations 

Difficulty Medium
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Ingredients

Number of servings

Black pudding ravioli

Potato foam

Apple mousse

Chicken gravy

Procedure

  1. Dice the apples and place them in a pan with the cider over a low heat. Leave the apples to gently stew.

  2. Meanwhile, peel the potatoes and cut them into even pieces. Place them in a bowl of cold salted water and bring to the boil. Cook for 20 minutes then drain, reserving 75-100g water. Puree the potatoes with the water.

  3. Add the cream, vitamin C and olive oil to the potatoes and mix. Put ½ litre of the mixture in a foam maker and leave to one side.

  4. Next heat the chicken gravy in a saucepan and once warmed through, add the PX vinegar and keep warm till serving.

  5. To make the black pudding ravioli first break up the black pudding with a fork.

  6. Blanche the finely diced carrot and leek and mix with the black pudding and fein geschnitten.

  7. Make the ravioli by placing a spoonful of black pudding mixture between two sheets of ravioli dough and pressing the sides together. Trim into neat shapes.

  8. Cook the ravioli in boiling salted water, being careful not to overcook them. Spoon the parcels out and keep them warm to one side.

  9. Finally for the Skrei, season the fish with a mixture of the salt and sugar and leave to rest in the fridge for approximately ten minutes.

  10. Gently wash the fillets and to get rid of the seasoning and pat them dry. Then steam the fillets at temperatures of 85 °C for7 – 8 minutes.

  11. To serve, spread the potato foam in the centre of serving plates, lay the Skrei over this then place ravioli on top. Finish by pouring chicken gravel around the plate and a spoon of apple mouse over the top.