Copenhagen is well-known for top gastronomy, but Adam Aamann’s great success shows that the food revolution of Denmark goes far beyond the Nordic luxury kitchens even though Aamann’s open sandwiches can easily be described as gourmet.
This is why Aamann received the 2007 “Gastronomic Academy Honorary Award” for his efforts to make open sandwiches into a culinary craftsmanship. His innovative interpretations of Danish food culture inspired a rediscovery of smørrebrød, with several top chefs picking up the tradition.
Bread, meat, vegetables, herbs, emulsions and crunchy elements are carefully dosed, and constitute a complete aesthetic whole, focusing on the overall flavour impression.
- 300 g trimmed beef top round
- 1 tablespoon whole grain mustard
- 2 tablespoons olive oil
- Sea salt and freshly ground pepper
- EGG CREAM
- 2 carrots
- 3 eggs
- 4 tablespoons water from capers
- 1 tablespoon apple vinegar
- 25 g heavily reduced chicken bouillon
- 2 dl grapeseed oil
- 1 tablespoon peanut oil
- lemon for seasoning
- POTATO CHIPS
- 8 small potatoes
- 15 g salt
- 1 L neutral oil
- FOR PRESENTATION
- 2 tablespoons capers
- 8 cornichons
- 1 shallot sliced into thin rings
- 1 portion potato chips
- 1 small bundle tarragon leaves
- 4 slices of rye bread
- Butter for the ryebread
- Potato chips: Chop the potatoes in thin slices on a Mandolin iron. Put the slices in a bowl and cover with water. Put them in the fridge and leave them for the night. Drain the potatoes for water and put them in a bowl. Boil 1L of water together with 15 g of salt and cover the potatoes with the water. Leave them in the water until they are brighter in colour and almost tender. Drain the water and dry the potato on paper towel. Heat the oil to approx. 130-140 degrees and fry the potatoes until there is no more bubbles. Pick them up from the oil and place them on paper towel until the are cooled down.
- Egg cream: Chop the carrots into large pieces and boil in water for approx. 20-25 minutes until they are tender. Seperate from the water and put them in a dishtowel. Squeeze all the water out of the carrots until it is dry mashed carrots left. Weigh the mashed carrots -you need 40g. Put the eggs into boiling water for 8 minutes. Separate the water and rinse the eggs with cold water. Separate the egg yolk from the egg white. Blend the egg yolks with the mashed carrots, water from capers, vinegar, chicken bouillon and salt. Slowly, add both oils while blending. Season with salt and lemon juice. Put the cream in a piping bag.
- Beef: Mince the meat into smallest pieces possible. If you do not have a meat grinder, chop the meat with a very sharp knife into thin slices, then into strips and finally into tiny dices. Mix the minced meat with mustard and olive oil. Season with salt and pepper. Alternatively, place the meat in the fridge, however, serve the meat the latest after 30 minutes.
- Final arrangement: Place the blended tartare evenly on top the 4 slices of buttered bread. Dot each piece with egg cream and place capers, divided cornichons and shallots on top. Stick the crispy potato chips into the tartare and sprinkle with tarragon leaves.