RECIPES: Chef René Redzepi Shares Faves

Chef at Noma shares recipes for Langoustines and Blue Carrots

June 16, 2010 — -- Click HERE for the "Nightline: Platelist" profile of Chef René Redzepi.

From Noma: Time & Place in Nordic Cuisine (Phaidon, September 2010)

Deep Blue Carrot and Sorrel

Serves 4



4 deep blue carrots

200g of goats butter

aromatic herbs for sauteing, such as lemon thyme, chamomile, sage, marjoran and normal thyme

Sea salt

Butter emulsion

100g of water

200g of goats butter


40 big sorrel stems, leaves kept for juice

8 small sheep sorrel

8 red sorrel

8 daisy leaves

8 sprouge shoots

40 small hemlock shoots

40 small garden sorrel

Sorrel juice

4 green apples

sorrel scraps from making the stems

10g of grapeseed oil

1. For the carrot: Saute the carrots in a little oil. Turn down the heat and add the goats butter and herbs. Slow cook the carrots for approx 45 min. keep adding aromatic herbs and basting with the butter until they are cooked through. Cut them lengthwise in half's and brush some of the butter on and season with salt.

2. For the butter emulsion: Cook the butter and water together and handblend it for a creamy emulsion.

3. For the garnish: Place the sorrel stems in a sieve and pour the hot butter emulsion over just before serving. All the different sorrel leaves and herbs are cleaned and refreshed in ice water. Spin off all water and keep in an airtight container.

4. For the sorrel juice: Blend the apples and sorrel scraps together for 1 min. strain through a fine sieve and split with the grapeseed oil. Keep it cold.

5. Serving: Put two pieces of carrot on a semi-deep plate. Start dressing with the in butter emulsion warmed up sorrel stems and continue with all tips of sorrel and herbs. Finish the dish with a good amount of warmed up sorrel juice on a plate.

Langoustines and Sea Flavors

Serves 6


8 langoustines, approximately 150g each

100g oysters

18g parsley

150g grapeseed oil

lemon juice

25g dried dulse*

100g rye bread

butter for frying and sautéing

Note:Dulse is an edible seaweed bright red in color, that grows on rocky shores on the Northern Atlantic. It is also known as Söl.


1. For the langoustines: Remove the legs from the langoustines and discard. Break off the 2 outer pieces from the tip of the tail to release the flesh. Crack the shell surrounding the tail in you hand and peel it off in small pieces until you can pull out the flesh. Turn the peeled tail around and with a small pair of tweezers pull out the thin black intestine from the back of the tip.

2. For the oyster emulsion: Carefully open all the oysters with an oyster knife, strain off and reserve the liquid, and put the flesh into a Thermomix bowl. Rinse the parsley, chop roughly and add to the contents of the Thermomix. Processing at full speed, add the oil slowly to emulsify, as if for a mayonnaise. If the consistency is too thick add a little oyster juice. Season to taste with the lemon juice. Strain, and keep on ice in a squeeze bottle with a small tip.

3. For the dried dulse: Dry the dulse further by heating it at 60 degrees Celsius (140 degrees Farenheit) for 3-4 hours. Process to a fine powder in the Thermomix and keep in an airtight container.

4. For the bread crumbs: Grate the rye bread into crumbs and store in the freezer. Before serving, fry the bread in a pan with plenty of butter until very crisp. Strain into a metal container and dry on kitchen paper (paper towels).

5. Serving: Place 6-7 dots of the oyster emulsion on a stone of a suitably large size, sprinkle a few rye breadcrumbs on each dot and half-cover the stone with the dried dulse. Sauté the langoustines at high heat on one side for about 30 seconds, then add a piece of butter, turn and sauté for another 2 seconds. Place the langoustines on the stone. This dish should be eaten with fingers, so each diner should be given a warm, moist napkin with which to clean their hands.