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master chef
Competition was stiff at the
Greenland Championships for chefs
and apprentice cooks and the
event attracted a large audience
ledge of the raw materials
found in Greenland. That is
why it is natural for the cooks
to use only Greenlandic raw
materials. We have previously
tried to spread knowledge
of, for example, shark meat
but it did not really work. It's
frustrating, because there are
enormous numbers of sharks,
the meat is cheap and it
tastes good. We hope that
the restaurants will put shark
meat on the menu now, says
Esben Toftdahl, principal of
food technology school Inuili
and one of the championship
judges. He hopes that the
Greenland championships for
apprentice cooks will be a
recurring event.
- It was obvious that the
apprentice cooks were gripped
by the competitive atmosphere.
They were under
pressure and this is a good
thing to experience during
training. At the same time,
the championships will hopefully
encourage more students
to complete their training.
Winner recipes are usually
extensive, so due to space
restrictions we have chosen
to bring the young people
into the limelight and print
the recipe for apprentice
cook Jens Jørgen Schmidt's
first course using prawns. On
the other hand, it is a recipe
that can be followed by anyone
– and it is both tasty and
relatively cheap. Please enjoy
these pages of inspiring pho-
Air Greenland inflight magazine 43
tos of Morgan Lundin and
Jens Jørgen Schmidt's culinary
creations.
Prawn consommé
Ingredients (serves six)
500 g raw shell prawns
3 l fish stock
1 dl white wine
100 g white fish (cod)
150 g herbs
1 small white loaf without crust
120 g butter
Salt and white pepper
5 egg whites
1 leek
1 /2 stick of cinnamon
Preparation:
Peel the shells off the prawns.
Finely chop the shells and
the herbs and mix with the
egg whites. Pour the mixture
into the cold fish stock and
bring gently to the boil, stirring
occasionally to prevent it
burning. Allow to simmer for
at least 30 minutes until the
consommé has clarified. You
should be able to see the
bottom of the saucepan.
Strain the liquid to remove
solids.
Blend prawns, bread and
butter together to a meatloaf
type mixture. Add an egg
yolk, if the mixture is too
heavy. Blanch the leek, cool
and use the leaves to line
small, greased baking tins. Fill
the lined tins with the meatloaf
mixture and bake in the
oven in a bain marie at 175
degrees C for 16 minutes.
ASS./FOTO/PHOTO: NARSAQ FOTO
ASS./FOTO/PHOTO: NARSAQ FOTO