north atlantic soup
For the soup:
1 pound cuttlefish
15 cloves garlic, peeled
3 tablespoons olive oil
8 1/2 cup water
Salt and black pepper
Seaweed for garnish
Rinse the cuttlefish well so there is no ink left on it and dice into small cubes. Rinse
the leek under running water to remove excess sand and dirt. Finely chop the leek
Sauté the leek and garlic in the olive oil over medium heat, making sure they do
not color. Add the cuttlefish and continue to sauté for five minutes. Cover with the
water and let simmer for one hour on low heat. Strain, then return the broth to the
pot and continue cooking until reduced by half. Season with salt and pepper.
For the fried cod skin:
The skin of one codfish, scales removed
Vegetable oil for frying
into very thin rings and place a small amount of sea urchin in the opening
and fold over.
For the sea butter:
3 1/2 tablespoons unsalted butter
2 tablespoons cuttlefish soup (see above)
Whip the butter until fluffy, then whisk in the reduced soup. Roll into a log and
cover with plastic wrap. Let cool in the refrigerator. Slice into thin discs.
To serve, place all ingredients in a circle in a soup bowl. Garnish with the oyster
shell and seaweed. Season with smoked salt. Once at the table pour the soup into
the bowl and serve immediately.
tartare of salmon, cucumber,
apples and horseradish
For the salmon:
1/2 pound salmon
1 quart of brine (10% salt solution)
2 green apples, cored
Preheat oven to 160° F. Place the skin on a baking sheet and bake for 12 hours
or until completely dry. Bring a pot of oil to 390° F. Fry the skin until fluffy and
crispy. Season to taste with salt.
For the rye bread croutons:
2-3 slices rye bread
For the poached oyster:
4 Belon oysters
Open the oysters, taking care to reserve the liquid. Put the liquid in a saucepan
and bring to a boil. Add the oysters and poach for five seconds. Transfer to an ice
bath to cool so that the oysters don’t overcook.
For the horseradish cream:
1/2 cup sour cream
1/2 cup mayonnaise
Horseradish to taste
Salt and pepper to taste
For the seared scallop:
2 tablespoons vegetable oil
For the mustard dressing:
2 tablespoons Dijon mustard
1 tablespoon water
1 tablespoon canola oil
Heat the vegetable oil in a skillet until almost smoking. Add the scallops and
quickly sear on all sides. Slice the scallops, into thin slices and season with smoked
Sea trout roe
For the cod and sea urchin:
3 1/2 ounces fresh codfish
1 1/2 ounces sea urchin
Cure the salmon in the brine for 12 hours, then rinse lightly in cold water. Cut the
salmon into small cubes. Cut apple and cucumber into similar sized cubes.
Preheat the oven to 250° F. Thinly slice the rye bread into crouton-sized pieces.
Place them on a non-stick baking sheet and bake for 20 minutes.
Cover the codfish with sea salt and let sit for 20 minutes. Wipe off the salt, then
roll the codfish in plastic wrap until it forms a hollow log and freeze. Slice the fish
Prepare the horseradish cream: Combine all ingredients in a bowl and whisk until