MACKEREL, PICKLED SKILLEBY RHUBARB & ONIONS, GRILLED CUCUMBER, SMOKED BEEF MARROW AND PINE JUICE

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Mackerel

1. Cut the mackerel into small pieces.
2. Salt the mackerel and place on an oiled tray.
3. Bake in oven at 220 ° C for about three minutes, lift out and serve.

Pickled Rhubarb & Onion

1. Peel and cut the onion into rings, cut the rhubarb into pennies.
2. Boil the remaining ingredients and pour over the onions and rhubarb let cool at room temperature.
3. When serving strain away the liquid and heat the rhubarb and onions in litle cooking oil.

Grilled Cucumber

1. Peel the cucumber and split it in half along.
2. Salt the cucumber and let stand one hour.
3. Cut away the core and at serving grill and cut into smaller pieces.

Smoked Beef Marrow

1. Freeze the marrow and smoke in an Abu smoke, cut into smaller pieces and heat gently in a pan.

Spruce Juice

1. Boil spruce and cheese whey. Allow to cool in room temp.
2. Bring to a boil again and strain, mix the liquid with potato flour and cook it up again.
3. Cool the sauce, add the cold sauce in a blender with remaining ingredients.
4. Mix to a homogenous sauce, season with salt.
5. When serving carefully heat up the sauce and splash it on the plate.
6. Serve with rough-picked chervil.