There was a demonstration of very nice shellfish at the Restaurant Academy in Stockholm on thursday. The people from Norvegian fish made a great job.
Live King crabs, Sea urchins, Norvegian lobsters, live scallops and so on. Very very nice stuff.
I learned how to take out the flesh from the crabfish legs without breaking the "skin". I use to cut them open before but now I know...:-)
So at home we had fresh king crab legs, fried and glazed with brown butter, black trumpet mushrooms and a ragu of our own planted potatoes, zucchini, lemon and herbs. Yummy I tell you :-)
Together with a bottle of the unbelievable Riesling from Dr. Loosen!
Waking up this morning getting the morning paper. There was an article in DN about the cooking class I held last weekend at the Restaurant Academy. The topic of the course was butchering. The article was very well written so a big thank you to Johan Åkesson at Dagens Nyheter.
Unfortunately there is no link to the article online yet...
Yup, great week... :-)
Yummy for sure :-)
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