2007 # 01 Tigoriannguaruk! Tag suluk med hjem! Your personal copy!

ASS./FOTO/PHOTO: LINDA LYBERTH
– I have always valued
Restaurant Ulo highly, so it
can be something of a challenge
for many cooks when
they come here. We are not
only a hotel with associated
restaurant. We have a regular
restaurant kitchen that
functions from morning to
evening, says Erik Bjerregaard.
Hotel Arctic is often used for
official functions by the
government of Greenland
and this of course toughens
demands.
We consider ourselves to be
a kind of ambassador for
Greenland. We have to present
the best of what Greenland
has to offer, says Erik
Bjerregaard.
Chef Michael B. Mortensen
has given us his personal
recipes for two dishes inspired
by Greenland. There is a
starter of halibut au gratin
with crab and herb butter.
The main course is reindeer
fillet with coriander, served
with chanterelles, morel
mushrooms and foie gras in
crisp croustade with a tower
of beans and almonds and
blackberry sauce.
Air Greenland inflight magazine 39
Halibut au gratin
375 g raw halibut fillet
2 snow crabs – or claws from
other crabs or Norway lobster
tails.
50 g butter
Herbs such as parsley, dill, chives
1 /2 clove garlic
Cut the halibut into thin slices,
place on a plate and
season lightly with salt and
pepper. Mix soft butter
together with finely chopped
herbs and garlic and spread
a thin layer onto the fish. Set
aside in a cool place.
Remove the crab meat from
the shells, chop it roughly
and set aside. Cook the halibut
au gratin under the grill
in the oven at 200 o C for 2
minutes. Sprinkle immediately
with crab meat and serve.
Garnish with any left-over
herbs.
Reindeer
1 kilo reindeer meat – e.g. fillet
(may be replaced by musk-ox or
veal)
Ground coriander seeds
Oil
Salt and pepper
Season the reindeer fillet
with ground coriander seeds
and brown it in a pan. Season
with salt and pepper
and roast in a hot-air oven at
175 o C for 20-25 minutes.
Leave to rest for 10-15
minutes before carving.
Blackberry sauce
10 g sugar
1
/2 dl red wine vinegar
1 dl red wine
60 g blackberries
1
/2 litre reindeer stock
Caramelize the sugar in a
saucepan and add the red
wine vinegar. Boil to reduce
to half the amount. Then
add red wine and reduce by
half again. Add the reindeer
stock and reduce to appropriate
taste and consistency,
pass through a sieve and
mount with cold butter.
Bean-almond compote
125 g green beans
25 g almonds
1
/2 clove garlic
10 g butter
Salt and pepper
Boil the beans in lightly salted
water for about 1 minute,
maintaining their »bite«
and cool in cold water. Run
them through the food processor
with almonds, garlic,
butter and pepper for about
20 seconds. Put the bean
compote into cocottes and
bake in the oven at 175 o C
for 4 minutes.
Forest mushrooms in
croustade
250 g mixed forest mushrooms
including e.g. Chanterelles, Morel
mushrooms, Oyster mushrooms
Butter
Some finely chopped shallot,
if liked.
Salt and pepper
Clean the forest mushrooms
and cut them into suitable
pieces. Fry on a pan in butter
until golden and tender and
serve in crispy croustade.
Croustade batter
(This recipe requires a special
mould available from specialist
shops)
65 g plain flour
2 tbsp beer
Salt
1 dl milk
1
/2 egg
2 tbsp oil
Beat all ingredients and set
aside in a cool place for 20
minutes. Heat the croustade
mould in hot oil, dip into the
batter to coat and finish
cooking in the hot oil. Drain
on kitchen paper.