Summer starter w. Sparkling Tea LYSERØD
Finally, the temperatures are rising! That calls for drinks in the sun. In addition to his first article, Rasmus Palsgård has accepted our challenge to create a couple of recipes for LYSERØD. We are kicking off with LYSERØD, which Rasmus has paired with a dish based on salted cod, soy sauce and lime mayonnaise, asparagus and lumpfish roe.
Let's start with LYSERØD
It is the lighter and more aperitif-like of the two teas and for that reason it makes sense to begin with that one. The various types of tea from different locations in Asia give LYSERØD a rather Asian character, which immediately inspired me to make a light, refreshing dish with an Asian touch. I enjoy LYSERØD’s floral and herbaceous notes from the Darjeeling and Oolong teas, the almost smoky berry character from the hibiscus and the subtle umami character coming from the Japanese tea, which contributes with an almost seaweed kind of aroma and taste.
You have to be gentle when pairing food with this sparkling tea in order not to overpower its subtle notes. Thus, I decided to go with an almost sashimi-like serving of cod in order to create a light and kind of Japanese sensation. I have paired it with a mayonnaise flavoured with zest and juice of lime as well as soy sauce in order to add some umami.
Thin slices of green asparagus contribute to the dish with a fresh pea-like taste and a delicate crunch. Coriander adds fresh aroma, whereas the lumpfish roe brings a bright pink colour and a nice “pop”. Without further ado, let’s jump into it:
Salted cod with greenasparagus and lumpfishroe For 4 persons
Ingredients
250 grams of super fresh cod
Salt
Limejuice
2 green asparagus
15 leaves of coriander
50 grams of salted lumpfish roe
Mayonnaise
1 lime, zest and juice
1 tablespoon of soy sauce
1 egg
2-3 dl of sunflower oil or similar
Instructions
Begin with the cod. It is recommended to freeze cod for at least 24 hours before using it – have that in mind when planning your meal. When the cod is ready, cut it in thin slices (3-4 mm) and spread them on a plate or cutting board. Sprinkle with salt two hours before serving the dish. Rub the individual pieces of cod gently to spread the salt evenly.
In the meantime, make the mayonnaise. Add all the ingredients into a cylinder-shaped container and use an immersion blender to emulsify the ingredients into a thick mayonnaise. If it comes out slightly runny, just add more oil. Add more limejuice and soy sauce if needed and set aside.
For the asparagus, bring half a litre of water into boil and blanch the asparagus for one minute. Let them cool in ice water for a couple of minutes before slicing them into thin pieces.
Just before plating, squeeze a few drops of limejuice on top of the sliced cod.
Plating: Start by adding a tablespoon of mayonnaise to the centre of the bowl. Fold 6-8 pieces of cod and place them on and around the mayonnaise. Add slices of asparagus, lumpfish roe and coriander and serve immediately with a glass of chilled LYSERØD. Enjoy!