This dish was created for the pop up NordenBerlin. It turned out to be my favorite one. The combination of spruce, mushrooms, cured beef and lingonberries is amazing.
Photo: Behance.net/Bastarte
Cured beef, spruce mayonnaise, pickled mushrooms, roasted onions and lingonberries
Cured beef
- 200 g roast beef
- 2 tbsp sugar
- 2 tbsp salt
- 10 crushed juniper berries
- 2 tbsp spruce needle finely chopped
Mix all ingredients and put in the fridge for 48 h.
Spruce mayonnaise
- 0.2 L spruce needles
- 0.5 L milk
- 2 g agar agar
- 3 peppercorns
- 0.1 L mayonnaise
Heat the milk, pepper and the spruce needles. Let it simmer for 15 minutes. Put cold for 12 h. Remove the needles, heat and add agar agar. Cool down and mix with mayonnaise. Season with salt.
Pickled mushrooms
- 100 g horns of plenty
- 100 g shiitake
- 2 tbsp vinegar
- 2 tbsp sugar
- 4 tbsp water
- salt and pepper
Make a marinade out of everything but the mushrooms. Stir until salt and sugar until it dissolves. Add mushrooms and let them marinate for 2 hours.
Serving: Cut the beef in thin slices and arrange with mushrooms and spruce mayonnaise. Add lingonberries tossed in sugar and roasted onions.
Music: prepared while listened to tallest man on earth
NordenBerlin 