Chef Eric Vildgaard\u2019s raw shrimp dish from Restaurant Jordn\u00e6r pairs delicate seafood with horseradish buttermilk, dill oil and fresh herbs. The recipe below gives the sauce quantities and the steps for assembling the dish just before serving.<\/p>\n\n\n\n
Whisk 100 g buttermilk with 24 g horseradish juice, then season with salt and lemon juice to taste. Arrange 20 cleaned raw shrimps in a chilled serving bowl. Add the sauce and a little dill oil immediately before serving, then finish with fresh herbs. The complete ingredient list and method are below.<\/p>\n\n\n\n
The dish is also known as \u201craw shrimps, wasabi and dill\u201d. The supplied recipe does not specify a wasabi quantity, so none has been added to the measured ingredients here.<\/p>\n\n\n\n
For delicate finishing, our Raka kockpincetter<\/a> can position the shrimp and larger elements, while SuperFine curved-tip tweezers<\/a> help place herbs precisely. The Liten avslutningsbricka<\/a> keeps the components organised during plating. These are Nordic Chefs recommendations for the workflow, not a claim that each tool was used by Restaurant Jordn\u00e6r. See the full range of yrkeskock tweezers<\/a>.<\/p>\n\n\n