AIB Cooking Book - Klaus Meyer homepage
AIB Cooking Book - Klaus Meyer homepage
AIB Cooking Book - Klaus Meyer homepage
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
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