Grilled leeks with mussels and ramson
(Brutus, Arnar Jakob)
600g rapeseed oil
1/2L white wine
1 /2L cream
Leeks: grill whole until completely black and tender in the centre remove the burned bits and cut in 3cm pieces.
Leek oil: 500g of the top of the leek rinsed, 500g rapeseed oil mix together in a blender full power until dark green, Strain through a fine sieve.
Qinoa: 100g qinoa 100g oil for frying, deepfry on 180˚c for 2 minutes, strain and add salt.
Ramson capers: Pick the capers just as the flower heads begin to fall, revealing a caper sized seed head. Pick them soon after flowering, deseed them put in salt for 2 weeks rinse and put in jars with some of the salted liquid.
Mussel sauce: Rinse the mussels and pick out any open or broken ones. Steam the mussels on full steam for 3 minutes and keep all liquid. Pick the meat out, cut the vegetables in small cubes and put in a pot with the empty shells. Heat gently with some oil and once vegetables are soft add the wine. Simmer gently for 30mins, add 1L water and simmer again for 1 hour. Finally, add the mussel juice and simmer for 30mins. Strain through a sieve, add cream and butter simmer until it thickens.
Season and serve.
To book an appointment with us either in Oslo, at our two London stores or in any of the cities we travel to, please contact us at email@example.com for more information.