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Bengt
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Paul Cunningham from The Paul/Tivoli in Copenhagen shares his Local rabbit grilled with langoustines from Læsø
Pekka


Pekka Terävä from restaurant Olo in Helsinki teaches how to cook Langoustine and Jerusalem Artichoke salad with Jerusalem Artichoke Foam.

Karin

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Karin Fransson at Hotel Borgholm on Öland gives a starter we promise you your guest's hasn't tasted before

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Cooking with Falksalt.

Langoustine jerusalem artichoke salad with
Jerusalem artichoke foam.

pekka_langoustineIngredients:
Langoustine tails
200g  jerusalem artichoke
Red sweetpepper
Small green asparagus
Spring onions
2 dl  heavy milk
Shallot onion
Garlic glove
1 dl orange juice
Sour apple
Lemon
30g unsalted butter
Chevril, estragon,
watercress, salt and pepper to season


Peel the langoustines and put them in the fridge.Grill the sweetpeppers in the hot owen and peel them. Peel the artichokes and turn them in to small balls. Cut the shallot in to small pieces and simmer them in the saucepan with little butter. Add the rests of the artichoke in the saucepan, the peeled apple, garlic glove and milk and let it simmer for 25 minutes. Puree the sweetpeppers with orange juice and seasone it with salt and pepper and little bit of sugar.

Puree the sauce and sieve thru chinoise. Clean up the herbs and season it with salt, pepper and olive oil. Blanch the asparagus and scallions/spring onion quickly in salted water. Fry the langoustines in hot frying pan 1 minute and season with salt and pepper.
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Try this with with Falksalt Crystal Black, Crystal Natural or Red Chili for extra spice.
Pekka

Pekka is co-owner of Olo, a modern Nordic gourmet cuisine restaurant at the heart of Helsinki, and is its head chef. Pekka is a former leader of the Culinary Team Finland and Finland´s first Chef of the year in 1995. In the kitchen he respects Nordic raw materials which are changed according to the season. During his career Pekka has worked in many gourmet restaurants in Finland and abroad.
You may visit Pekka at Olo by clicking here.