“Himmel un Äd” (Sky and Earth) made with Norwegian SKREI®
Created by Gerald Zogbaum as part of the 2014 SKREI® season launch celebrations
Ingredients
Black pudding ravioli
Potato foam
Apple mousse
Chicken gravy
Procedure
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Dice the apples and place them in a pan with the cider over a low heat. Leave the apples to gently stew.
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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.
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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.
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Next heat the chicken gravy in a saucepan and once warmed through, add the PX vinegar and keep warm till serving.
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To make the black pudding ravioli first break up the black pudding with a fork.
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Blanche the finely diced carrot and leek and mix with the black pudding and fein geschnitten.
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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.
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Cook the ravioli in boiling salted water, being careful not to overcook them. Spoon the parcels out and keep them warm to one side.
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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.
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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.
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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.