Bouillon of Steamed Birch Wood, Chanterelles & Fresh Hazelnuts
Rene Redzepi, Noma: Time and Place in Nordic Cuisine / December 2010
For 1 serving
• 4 1/4 cups light chicken stock
• 1 14-oz. piece birch wood
• 2 1/2 tsps. thuja cones (a type of red cedar pine cone)
• 2 1/2 tsps. dried verbena
• 1 tsp. dried woodruff
• 1 tsp. black tea leaves
• 4 lg. egg whites, lightly beaten
• white wine reduction
• apple balsamic vinegar
Heat oven to 195°F.
Place stock and wood in ovenproof pot; cover with plastic wrap; cook 12 hours; remove from oven; add cones, herbs, and tea; let stand 5 minutes; strain liquid through fine chinois set over clean pot; discard solids; bring to a boil; reduce by 66 percent; remove from heat; cool.
Whisk egg whites into bouillon; heat gradually over medium-low heat until clarified; strain through fine chinois lined with cheesecloth into clean saucepan; season with white wine reduction and vinegar; reserve (keep warm).
• 2 to 2 1/3 cups small chanterelles, bottoms scraped
• clean with small knife
• 1 1/2 Tbsps. unsalted butter
Quickly dip mushrooms in water to wash off any dirt; reserve.
Heat butter in a skillet set over medium heat; add mushrooms; cook until mushrooms are warmed through but maintain their structure; add 3 to 4 Tbsps. bouillon; cook until bouillon reduces to a glaze and entirely coats mushrooms; season; remove from heat; place on paper towels to drain; reserve (keep warm).
• 2 1/4 cups hazelnuts, cracked and skins removed
• 2 to 3 small porcini, tops wiped with damp cloth and
• bottoms scraped clean with small knife
Thinly slice nuts and porcini separately on a mandoline; reserve.
To serve, place chanterelles into deep serving bowl; cover with reserved hazelnuts and porcini; ladle remaining warm bouillon over top.