This article was first published on Finansavisen Premium.
The strong citrus scent and juicy taste of this ingredient would take my senses back to a trip in the southern tip of Italy. On this trip, I picked lemons straight from the trees from the hanging gardens along the Amalfi Coast and made a magical sour drink, perfectly balanced with these sweet and aromatic yellow treasures.
This time I am taking a culinary trip in my hometown. Half the fun of cooking is spending time searching for good ingredients and having a unique sensory experience. I wander the backstreets of the capital and stop at Gutta på Haugen for a delicious lemonade from Amalfi.
The feeling of a little trip
Choosing and visiting here gives me the feeling of being on a small trip with a bountiful selection of delicacies for short and long distances. Lemon is only available from January until the end of March, so it’s important to enjoy it well now while you can. In the terrace gardens along Amalfi, lemons get ideal conditions with an even climate, suitable soil and optimal amounts of sunlight, wind and rain. A great place to grow lemons thus savoring its taste is in a class of its own.
The Amalfi lemon comes with leaves and is gently hand-picked. They are not sprayed or waxed, so the rind and leaves can also be used. It’s hard to imagine more natural, vitamin-rich and organic ingredients.
With a box of lemons under his arm, the journey continues to another local favorite, fishmonger George A. Nielsen. Here I get the best and the finest catch, this time scallops from Seashell on Frøya, oysters from Arnevik farm and turbot from happy Sørlandet that come on the list. Seafood is a perfect combination with lemon. And so everything is ready for the celebration where the Amalfi lemon will be in the middle and give us a taste of the Italian sun.
- 4cl gin
- 4 chloride lemon juice
- 2 cents syrup
- 1 egg white
- Soft drink / sparkling wine
Feel free to make your own syrup. Boil water and sugar and cool. Mix all ingredients except fizzy in a shaker with ice. Shake well for 20-30 seconds. Pour into a suitable glass, top with club soda or sparkling wine for a slightly more luxurious kind. You can easily adjust the ratio between syrup and lemon based on your own preferences on sweetness. It can also be made alcohol-free with a little lemon and syrup.
The recipe: Turs Bread
- Amalfi Citrons
- Basil and parsley
- Olive oil, salt and pepper
Clean the gear well. Cut a few slices of the four fish fillets, and rub the whole fish in olive oil, salt and pepper. Placed over a bed of basil, parsley and lemon. Finely grate the yellow of the lemon peel above. Bake in the oven until the core temperature reaches 50 degrees, then let the fish rest a bit while the core temperature rises a few degrees.
Recipe: Fried scallops with lemon purée blanc
- two scallops
- Amalfi Citrons
Fry the scallops in a medium heat skillet with a pinch of salt and pepper. Leave the scallops undercooked instead of placing them too long in the pan, they should only be a little browned.
Boil lemon juice with a few finely chopped shallots. Add cool little squares of butter and whisk the sauce until it thickens. Season with salt and pepper.
Recipe: Oysters, raw oysters with different vinaigrettes
- Oysters / scallops
- olive oil
- Dijon Mustard
The point here is to use Amalfi Citrons to make a good olive oil emulsion. Then this can be flavored completely according to the imagination. Start with the lemon juice, add a little more and a little oil until the sauce thickens.
In the photos there is only a classic variant with lemon, leek and olive oil. and another where you whisk the mustard and lemon together before adding the oil. It can be served with all kinds of salads, seafood or meat dishes.
Recipe: Lemon cream / yoghurt
- 3 dL Amalfi lemon juice (about 6 lemons)
- 150 grams butter
- 2 tablespoons cornstarch
- 200 grams of sugar
- 6 eggs
Squeeze the lemon on the juice, transfer to a saucepan and bring to a gentle boil. Mix sugar and cornstarch in a bowl and beat in eggs. Pour the hot lemon juice over the egg mixture, whisking constantly. Pour the mixture back into the skillet, stir evenly while it thickens, and simmer for about a minute. Remove the pan from the heat, stirring for a few seconds. Cool and whisk in butter. Pour the lemon cream into a glass and store it in the refrigerator.
Recipe: Minipavlova with lemon cream
- 3 egg whites
- 1 teaspoon vinegar
- 1.75 dl sugar
- 1/2 tablespoon cornstarch
- 1/2 teaspoon vanilla sugar
- 1 tablespoon finely chopped pistachios, add a little for garnish
Oven temperature: 100°C
Meringue: Separate the egg whites from the plums. Whisk the egg whites until foamy and pour in the vinegar while whisking. Mix the sugar, vanilla, and cornstarch together in a bowl, adding 1 tablespoon at a time while continuing to whisk. The meringue should be soft and shiny and should be able to stand up on its own.
Sprinkle finely chopped pistachios over the meringue and toss carefully a few rounds. Put the meringues in a spray bag with a large tip and make circles starting in the middle and forming two rounds upwards. Bake for about an hour on hot air and let cool completely with the door open. The recipe is enough for about 10-12 small Pavlovas.
Immediately before serving, put lemon cream (see separate recipe) in pavlova and sprinkle with pistachios.
Recipe: Lemon Pie
- 150g oatmeal biscuits
- 2 tablespoons brown sugar
- 100gm melted butter
For lemon cream, see separate recipe.
Crush the biscuits into small crumbs. Mix the crumbs with sugar and melted butter.
Spread the biscuit mixture into the molds and press well down and along the edges. This mixture was enough for three round cans with a diameter of 10 cm. Leave the biscuit base in the refrigerator while you make the lemon cream. Fill with lemon cream and put the pies in the refrigerator for at least 4 hours before serving.