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AIB Cooking Book - Klaus Meyer homepage

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Abstractt<br />

This dishh<br />

is special because<br />

it is blazed b in an open fire nailed<br />

in a piec ce of wood aand<br />

draws on n what<br />

the natuure<br />

can give yyou.<br />

As the open fire appproach<br />

is no ot always pos ssibly there aare<br />

a way to<br />

improvisse<br />

in a city environment<br />

in an oven innstead<br />

of an open fire, however<br />

the eend<br />

result both<br />

looks, feeels<br />

and tastees<br />

a bit different.<br />

Thus, bbeing<br />

adapta able to both pure nature and city life both<br />

ways thee<br />

dish is trulyy<br />

multicultur ral and metropolitan.<br />

We e serve it to our guests frrom<br />

all over the<br />

world annd<br />

it has beeen<br />

appreciate ed by Finns, Chinese, Aus stralians of Croatian C origgin,<br />

Ghanaian ns,<br />

Nigerianns,<br />

and youngg<br />

children of f both Italiann<br />

and Chinese<br />

origin, to name n the feww.<br />

Theory<br />

Ingredients<br />

This dishh<br />

is not only about eating g and<br />

drinkingg<br />

but the entire<br />

experienc ce starts<br />

1 kg size of fresh salmmon<br />

filet<br />

with preeparing<br />

the oopen<br />

fire and d sitting<br />

1,5 tea spoon mountain m or sea whole sa alt<br />

around iit<br />

and waitinng<br />

for glowing<br />

embers Accordin ng to taste 2‐ 4 tea spoon whole rosé pepper,<br />

to welcoome<br />

the cruccified<br />

salmon n. In<br />

Fresh h juniper berrries<br />

additionn<br />

to nature around<br />

cooking<br />

is also (If no jun niper berries are availablle<br />

use 0,5 tea a spoon<br />

an aesthhetic<br />

experieence<br />

as the dish<br />

on the<br />

whole black k or/and lemoon<br />

pepper)<br />

piece of f wood roundded<br />

with embers<br />

is<br />

beautifuul.<br />

For ov ven version oonly:<br />

Enough fresh f dill and parsley to ccover<br />

the ent tire fish.<br />

Internattional<br />

Context<br />

This dishh<br />

is a traditioonal<br />

Finnish dish d that<br />

my grandmother<br />

useed<br />

in her you uth. She cruccified<br />

whitefish.<br />

Finnish nutrition n is vvery<br />

much ba ased on<br />

fish partticularly<br />

in thhe<br />

West coas st. We have started to prepare p and develop d the old recipe to o our<br />

taste over<br />

ten years at our summ mer cottage iin<br />

the Finnish<br />

archipelago<br />

under opeen<br />

fire and later<br />

on<br />

having aan<br />

adaption iin<br />

our city ho ouse.<br />

Methoddology<br />

for OOpen<br />

Fire<br />

1. Prepare a piece<br />

of untre eated<br />

wood to nail<br />

the fish on. . The<br />

size of the wwood<br />

should be 35‐<br />

40 cm high, 20 cm wide and<br />

about 25‐300<br />

mm thick.<br />

2. Prepare the fish. Remov ve all the<br />

bones from the fish. Sco ore the<br />

thickest partt<br />

of the flesh h to help<br />

the fish grill evenly.<br />

3. Mix salt, rossé<br />

pepper and<br />

juniper berries<br />

or black/ /lemon<br />

pepper togeether<br />

and grind<br />

them togethher<br />

making sure<br />

that<br />

some texturre<br />

is left. Grin nd them<br />

in a mortar wwith<br />

pestle or o by<br />

using a spicee<br />

or coffee grinder.<br />

4. Sprinkle the spice mix ov ver the<br />

salmon.<br />

Cruccified<br />

Salm mon<br />

(ffrom<br />

Finland d)<br />

By Harryy<br />

Lindell and Pia Polsa<br />

32

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