Battle 2 - Sis: MARINATED RAW FISH WITH ASIAN PESTO

Spring is at our doors and that made me want to prepare a very fresh dish! I opted for a mix of marinated raw fish, with an Asian style pesto made of coriander and fresh ginger. It’s super easy and healthy… plus divine with a glass of Petite Arvine, like the one from brothers Bétrisey in St-Léonard, Switzerland. Mmmmhhh…

Marinated raw fish with Asian pesto

Ingredients for 2 people

100g super fresh salmon filet
100g super fresh tuna filet
3 tbsp light soy sauce
3tbsp sesame oil or olive oil
1tbsp Japanese vinegar
a pinch of wasabi powder
a pinch of fresh ginger, grated
a pinch of fresh coriander leaves, chopped

Asian pesto
Fresh coriander leaves
Fresh ginger, grated
Olive oil

Prepare the fish: slice salmon and tuna filet.
Prepare the marinade: mix light soy sauce, oil, Japanese vinegar, wasabi, fresh coriander and fresh ginger.
Marinate the sliced fish in that mix for about 1-2 hours.
Prepare the Asian pesto by chopping very finely the fresh coriander leaves. Add the ginger and a bit of oil to make it look like a pesto.
Place the raw marinated fishes on a big plate and top with some Asian pesto.


P.S 1: Last but not least, it’s time to wash all I needed to make my recipe and dishes ;-( hate that!
How to get the necessary energy to get the job done? Just listen to the Ting Tings! Then you are ready to make the washing up, with a BIG BIG smile!

P.S 2: Little bro, get ready for the coming battle… Topic? ORANGE!!! Make it “pop”, fruity and colourful!

Battle 2 – Bro: SmokedSalmonSmoothie

This Battle’s theme was “poisson d’avril” which is the name we give in French to April fools, but it literally means “April’s fish”.

A fishy smoothie can sound like a joke, but try that one: it’s delicious, and still funny!

Beside this, while preparing the drink, I would suggest to let your kitchen rock on "Scanners" and their “lowlife”. The time of the song should be long enough to make a great “amuse-bouche” ready!!!

Ingredients for 2 persons:

For the salmon smoothie:
- 2-4 slices of smoked salmon (depending on their size)
- 150g of plain yoghurt
- Lemon juice
- Black pepper, chilli powder

For the chive foam:
- A handful of fresh chive
- 50g of plain yoghurt


Pre-cut the salmon before throwing it in the blender, add the yoghurt, and spice it with lemon juice, pepper, and a touch of chilli powder. Blend well! (All this in rhythm with Scanners.) Pour this smoothie in SMALL glasses, keeping one centimetre “free” for the topping.

Rinse the blender; throw in it the pre-cut chive, and the second wave of yoghurt… Blend, blend, blend, until it turns into light foam!

Top your drinks with the chive foam. Don’t wait before serving!

Am I a fool?

Battle 1 – Bro: CHOCOLATE RABBIT

Easter soon there, chocolate rabbits start running over Swiss supermarkets… And I’ll miss that up here in Copenhagen!

But frustration always being a fun thing to fight, I thought I would ignore this instant of blues by cooking another kind of chocolate rabbit. Here is a recipe for rabbit medallions on thyme-chocolate leaves.
And for the sound, who else than CALLmeKAT and Sweet you to dance a slow with your favourite pot, licking the rests of that cacao you’ve just melted there….

Ingredients for 2 persons:

For the thyme-chocolate leaves:
- 50g of dark chocolate (70-80% Cacao)
- Thyme (dried or fresh)
- Black Pepper
- Two pieces of baking paper (30x30cm)

For the medallions:
- 350g of rabbit medallions
- Thyme (dried or fresh)
- Butter


Start by making the chocolate leaves, for example the night before, while your dinner is cooking. Slowly melt the chocolate in a small pot. Add the thyme and a little bit of black pepper. Let it infuse during a few minutes. Empty the infusion on a piece of baking paper, cover it with the second sheet, and press the chocolate between the papers, under a chop board, in order to make a regular, 2mm thin, piece of chocolate. Let it harden during half an hour in the fridge. Cut chocolate leaves in it, not bigger than the size of the medallions. They should just give a little thyme-cacao touch to the meat!

Roast the medallions in butter on a pan. Salt, pepper, thyme, 3 min. on each side, don’t dry them!

Serve the medallions very warm, and place a chocolate leaf on each of them! Be creative for the garniture, this is up to you!

Alternatives: Prepare chocolate leaves with rosemary or red-hot chilli flavours! Replace the medallions by a “gibelotte”, if you have time for that, and use small chocolate leaves as topping.

THEME OF BATTLE 2: POISSON D’AVRIL (sorry English speakers…)
Deadline is Sunday the 29th, 10pm… Don’t be the fool!

Battle 1 - Sis: CHOCOLACINO

Chocolate, wide topic...so I decided to prepare it as simple as possible, to keep the product "raw", just adding a little Italian..and Asian touch! It's a hot "5 spices" chocolate (little souvenir from Shanghai), topped with foamed milk, as a cappucino. To be served with mango and strawberries bamboo pick, to dip with gourmandise in the hot chocolate...

Chocolacino

Ingrédients for 2 persons
- 60g chocolate Valrhona 70%
- 2,5 dl water
- 25 g white sugar
- 12g cocoa
- 1 large pinch of "5 spices" (mix from Shanghai Wuning Lu Market)

- 1dl milk

- half a mango
- a few strawberries

Warm the water and melt in sugar, cocoa and the pinch of 5 spices. Once the mix is homogeneous, melt the chocolate and whip strngly.
Prepare some fruit cubes and put them on the bamboo pick.
Serve the hot chocolate topped with foamed milk.

To be tasted voluptuously, listening to : Yumeji's theme, bande originale de "In the mood for love"

Let's get it started!

So, what? what about "kitchen battle"?
It's the story of one ingredient, taken as a pretext to challenge each other twice a week...
we? brother and sister, one living in Copenhagen, the other secluded in a Swiss alpine village, hum hum...

Let's start the very first challenge: it's all about chocolate, king of the Swiss gastronomy:

Sweet,
Bitter,
Gourmet,
Love and hate,
Le Chocolat, it's complicated...

Deadline to give back one recipe, one picture and one song related to the ingredient: Wednesday, March 25th.

Good luck, little bro!