All delicious recipes by chef Mattias Svenselius at Piscoteket.

The magnificent drink recipes by Anne Maurseth from No 19 Cocktail bar

THE MENU

RENDEVOUZ TØYENTORGET
Tamales

FIRST SERVING
Coalfish ceviche
Asian ceviche

SECOND SERVING
Meat skewers
Quinoa salad
Salmon Tiradito

DESSERT
Passion Fruit Mousse

DRINKS
East Side
Peruvian Oasis

RECIPES

FISH STOCK

Legs and cuts from the Seine
1 clove of garlic
3 bars bar celery
1 carrot
1/2 yellow onion
2cm ginger

Chop the vegetables coarsely. Have it all in a pot. Keep in water to cover the fish bones
Bring to a boil and let simmer for about 15 minutes. Strain and cool

LECHE DE TIGRE

4dl fish stock
4 cups of limejuice
1 garlic
3 bars of celery
2 cm ginger
1 table spoon of chopped coriander
1 aji limo chili (or 1 yellow habanero chili)
salt
2 cups ice, crushed

Chop all vegetables coarsely. Keep everything in the blender and blend quickly, strain. Season to taste and place in refrigerator.

COALFISH CEVICHE

1kg Whole coalfish. Headless, if you are doing your own fish stock. Otherwise: 500g filet (or other white fish)
1 red onion
1 Aji limo chili (can be replaced with equal parts yellow habanero and yellow peppers)
1 Corncob
1 Sweet potato
Oil to fry in
Coriander
Star Anise
Salt
Lime
4dl leche de tigre

Slice about 20 thin slices of sweet potato, preferably on a mandolin. Heat the oil in a tall saucepan (it can easily boil over) test with a small piece of white bread if the oil is hot enough, it will take about 30-35 seconds for the bread to be golden brown. Deep-fry the chips and let dry on paper towels, sprinkle with salt. Boil the rest of the sweet potatoes and chop into 1cm cubes.

Boil water with 1 star anise and two stove spoons lime juice. Put in the corn and let it simmer for 10 minutes. Cut and break up the corn
Cut the fish in to filets, cut away all the darker parts of the filet and set aside for fish stock. Dice the fish into 1 cm pieces and place in fridge

Everything up to here, including the Leche de tigre can be prepared the day before

Slice onion thinly and keep in ice water. Chop chili and coriander. Keep the fish in a bowl standing on ice, it is very important that it is kept very cold. Pour the Leche de tigre and have the chili, coriander and salt to taste, turn it all around with a spoon gently, until you see that the fish is getting a bit whiter in the edge. The longer the fish is in the marinade, the more "cooked" it becomes.

Taste and add then the fish into 4 deep bowls, spoon over the marinade, let the onions, drain and place on top, add a little hand with corn around and a few pieces of sweet potatoes, sprinkle with chopped cilantro. Add sweet potato chips, and serve.

ASIAN CEVICHE

500 g salmon fillet
4 dl leche de tigre
Oyster sauce
Teriyaki sauce
Sesame oil
Hoisin sauce
Pickled ginger
Won-ton slabs
Oil to fry in
2x spring onions
Coriander
1 Aji limo chili (can be replaced with equal parts yellow habanero and yellow peppers)

Heat the oil in a tall saucepan (it can easily boil over) test with a small piece of white bread if the oil is hot enough, it will take about 30-35 seconds for the bread to be golden brown. Fry won-tons and dry on paper. Cut away all the dark pieces from the fillet and slice into thin slices.

Slice spring onions thinly and keep in ice water. Have a tablespoon of the oyster, teriyaki, hoisin and sesame oil, in leche de tigren and add chopped coriander and chili to taste and mix it well. Season with salt and optionally lime.

Add a few pieces of pickled ginger on four flat plates (that have a little edges). Cover the ginger with salmon. Spoon over leche de tigren so that all of the fish is covered. Let spring onions drain on paper and then sprinkle over. Add the fried won-ton and sprinkle with coriander

SKEWERS

400 g flat steak, cleaned of tendons
3 ss Panca chili paste
1 clove of garlic
2 ss red wine vinegar
1 ss ground cumin
1 ms dried oregano
salt

Slice steak thinly against the flat fibers, the easiest way is to have it in the freezer to become a little stiff to get really thin slices, mix all ingredients in a bowl and cover. Leave it cool for at least 4 hours, preferably overnight.

Have the meat platters pretty tight on skewers and grill or fry on very high heat, up to two minutes per side. The meat should be pink in the middle. Serve with dipping sauce

DIPPING SAUCE

50g amarillo chili paste (or blend equal parts yellow habanero and yellow peppers without seeds)
50g mayonnaise
2 ss red wine vinegar
2 cloves of garlic
Oregano
Salt

Grate the garlic, mix all ingredients and season to taste

QUINOA-SALAD WITH CREAM CHEESE

200 g quinoa
100 g Fava beanS
1 Avocado
1/2 onion
2 tomatoes
Coriander
1 liter of milk
Lime
Miso paste
Olive oil
Salt

Boil the milk with a teaspoon of salt and then pull down the heat to minimum, have a table spoon of lime juice and stir with a whisk. The milk should begin to separate, if not then have a few drops more of the lime juice. Pour everything into a strainer covered with a filter cloth or clean towel and let stand and drain for 10 minutes. Fold the towel into a ball and gently pinch the cheese. Season with salt. The cheese will stay fresh for 10-15 days in a refrigerator.

Have quinoa in a saucepan and cover with water and salt, cook about 15-20 minutes until the quinoa has opened. Drain off. Mix a spoonful of miso paste with oil, lime juice, a little water and salt

Rinse and blanch the fava beans. Slice the red onion into thin slices. Hack the coriander. Remove seeds from the tomato and cut into cubes. Cut the avocado into cubes. Mix everything and season with salt and dressings.

PASSION FRUIT MOUSSE

(6 people)
2.5 plates of gelatin
2 cups of passion fruit juice, strained from about 20 passion fruits. Without the seeds.
140g powdered sugar
4 ss water
2 egg whites
4dl cream
4st passion fruit

Have the meat and juice from 4 pieces of passion fruit in a pan, with some sugar, and let it boil. Cool down in refrigerator.

Start whipping the egg whites in a kitchen machine. Boil the water with sugar until it reaches 116 degrees on a thermometer. Pour the hot sugar slowly into the egg whites while the machine on. Leave the machine and whip until it cools down.

Put the gelatin in cold water for about 5 minutes. Carefully heat up the passion fruit juice. Squeeze water out of the gelatin and whisk info the passion fruit juice. Let it cool off to a few degrees above room temperature.

Whip the passion fruit juice into the meringue. Whip the cream lightly and blend lightly into the mixture of passion fruit juice and meringue.

Pour over into glasses and place them into the refrigerator for at least 2 hours
Pour a spoonful of the sugared passion fruit on top and serve.

DRINKS

"EAST SIDE"

- 4 cl gin. Optional, I used Tanqueray. It is nice using a gin with a lot of citrus notes, which slopes toward the floral.
- 3 cl freshly squeezed lime juice
- 1.5 oz syrup (3 parts sugar to 1 part water, dissolve over medium heat)
- A small handful fresh coriander
- 3 good dash of Angostura Bitters

Pour all ingredients into a shaker, fill with ice and shake hard to get a real skin of frost formed outside of the shaker. This takes basically no more than 10 seconds.
Use a hawthorn strainer (cocktail strainer) and a tea strainer, and double sieve the drink into a chilled cocktail glass, preferably a frozen glass.
Need no garnish, but a piece neatly cut lime on the edge.

"PERUVIAN OASIS"

- 4 cl olive-washed pisco, I used Barsol
- 1 oz good quality tequila
- 3 cl freshly squeezed lime juice
- 1.5 oz rosé pepper syrup
- Salt
- Saffron
- Rosé pepper

Mix together 1 cup olive oil per 7 dl pisco. Leave it overnight. Then put the mixture in a freezer for at least 3 hours. Then the fat in olive oil differ from Pisco and is now ready for screening. Strain the olive oil pisco through a coffee filter - repeat the process until it is a clear mix.

Take a good handful of pink pepper in a pan and shake over low heat. Use the same measurements as the syrup blend, but now add the pepper. Leave it overnight and strain off the pepper.

Grind together salt, saffron and some toasted peppercorns together in a mortar. Sprinkle this mixture on a plate. Take a rock glass, use a lime slice to wet the edge around the glass. Then press the edge of the salt mixture and shake lightly residues.

Pour all ingredients into a shaker, shake hard until a skin of frost formed has settled on the outside. Use cocktail strainer and tea strainer to double sift into rock glass with ice and salt rim.

A BIG THANKS TO

Piscoteket and chef Mattias Svenselius for the lovely food!
White Light Studios for the use of the studio!
Anne Maurseth and No. 19 Cocktail Bar for the magnificent drinks!
Silje R. Høibjerg for assistance in the kitchen!
Podium Wines for guidance on the wine menu!
Brian Olguin for the smashing photos!