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Lobster and langoustine rolls

Lobster and langoustine rolls

What you need:

  • 4 pcs. white asparagus

  • 1 hard boiled egg

  • 25 g hazelnuts

  • What you need:

    • 750g (2x350) lobsters, cooked  (frozen pre-cooked will do it as well)

    • 200g langoustine tails, fried in butter

    • Wasabi

    • mayo

    • chili or chili flakes

    • garlic

    • skyr or yoghurt

    • water cress

    • asparagus (boiled for 30 sec)

    • salmon or trout roe

    • lemon or lime

    Cooking the lobster:

    • The lobster is alive so...

    • Put 5 l of salted water to the boil

    • With a proper knife give the lobster a quick stab in the head where there is kind of a cross marking

    • Put the lobster into the boiling water and then the lid on

    • A lobster of 350g shall cook no more than 2-3 min! ( add 1 min for each extra 100g )

    • Pour out the boiling water and pour in cold water to immediately stop the cooking

    Get the meat out:

    • Break off the tail and the claws

    • With a hammer, break the shell on the claws

    • Carefully peel out the meat in one piece

    • break open the tail by squeezing it

    • Tear apart the shell and peel out the tail meat in one piece

    • Set aside

     1 spring onion

  • 1 large tomato

  • 1 handful of fresh herbs (e.g. parsley, chives and chervil)

  • salt and pepper

  • 25 butter, melted

  • 1 dl white wine

  • Fresh thyme

  • 1 bay leaf

  • 5 black peppercorns

 

Method:

  • Mix a wasabi mayo of one part mayo, one part skyr/yoghurt, wasabi paste to taste, one crushed garlic, salt and pepper to taste.

  • Mix a chili mayo of one part mayo, one part skyr/yoghurt, chopped fresh chili or chili flakes to taste, one crushed garlic, salt and pepper to taste.

  • Cut out a crack in the rolls

  • Fill with some mayo

  • top with lobster and langoustine bites

  • top with asparagus

  • top with water cress

  • top with salmon or trout roe

  • serve with a lemon or lime

Brioche rolls ( makes 8-10 )

  • 500 g flour

    1. 2 dl skimmed milk

    2. 100 g Butter

    3. 2 Eggs

    4. 50g sugar

    5. 1 cup water (room temperature)

    6. 10 g Salt

    7. 20 g Yeast

Mix all ingredients in a bowl and knead thoroughly in a mixer for 15 min!. Let the dough rise for 4 hours.

Form 10 rolls and let rise additionally for 1-2 hours. Brush the buns with 1 egg yolk and bake for 25 minutes in a 190 degree oven.

Be aware that Brioche bread is by far best when just out of oven. Day after it has lost its softness.

 

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