Tin Can Roulette Dishes
Ingredients: Canned Reindeer, Canned Smoked Perch in Oil, Canned Yellowfoot Mushrooms, Canned Stone Moral Mushrooms (boiled), Canned Kalakukko (fish baked in bread) · 30 min cook time · 700kcal · ₩55,800
Ingredients
1can Canned Reindeer, 1can Canned Smoked Perch in Oil, 1can Canned Yellowfoot Mushrooms, 1can Canned Stone Moral Mushrooms (boiled), 1can Canned Kalakukko (fish baked in bread), 1can Canned Finnish Pea Soup, 1ea Onions, 2ea Shallots, 1stalk Celery, 50g Creme Fraiche, 0.5ea Lemon, 1tsp Mustard, 30g Walnuts, 50g Bitter Salad Leaves, 1pinch Salt, 1pinch Pepper, 1cup Milk, 1ea Tomato, 50ml Red Wine, 1tbsp Tomato Paste, 1sprig Dill, 50g Flour, 1ea Egg, 1tsp Juniper, 1tsp Mace, 1tsp Clove, 1tbsp Vou (vinegar), 30g Cheese
Instructions
1. Chef Ben starts by sweating onions or shallots and celery.
2. Chef James plans to blend the smoked perch with creme fraiche, dill, celery, shallots, lemon, and mustard to eliminate bones and create a mousse-like texture.
3. Chef Ben plans to treat the canned reindeer like corned beef, cooking it down with mushrooms to create a ragu.
4. Chef James tastes the Kalakukko (fish baked in bread) and notes its mellow fish flavor and dense texture.
5. Chef Ben adds salt and pepper to his onion and celery base, then incorporates tomato, red wine, and tomato paste to the reindeer ragu.
6. Chef Ben adds chopped mushrooms to his ragu.
7. Chef Ben loosens his thick pea soup with milk and water, then plans to enrich it with an egg yolk and cheese.
8. Chef Ben considers adding juniper, mace, and clove to his ragu for a 'scandy vibe'.
9. Chef Ben prepares a batter with flour, egg, milk, dill, and salt to make pancakes, which he will fill with the ragu and top with the pea soup.
10. Chef Ben adds 'Vou' (a sweet, wine-like vinegar) to his dish.
11. Chef James plans to serve his fish pate with a salad of walnuts and bitter leaves.
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