500g musk ox or beef fillet
1½ bunches of tarragon
100ml cold chicken stock
1 slice spelt bread, toasted and de-crusted
50ml balsamic apple vinegar (or cider vinegar)
¼ clove of garlic
250 ml grapeseed oil
Juniper berry granulate
1 tbsp of juniper berries
½ tbsp of coriander seeds
1 slice dark rye bread for croutons
¼ horseradish root, grated
16 fine slices of shallot
Lots of freshly picked wood sorrel
Læsø-sydsalt (or Maldon sea salt) in flakes
A bit of rapeseed oil
Tartar - Scrape the beef or musk ox fillet with a very sharp knife, along the length of the muscle tissue, so you get fine, long segments of meat. Ensure there are no sinews in the finished tartar. Keep in the fridge until serving.
Emulsion - Blend the tarragon leaves (not stalks), chicken stock, toast, vinegar and shallot into a fine mixture. Pour in the oil, a little at a time, while blending. Strain it through a fine mesh and pour it into a small squeezy bottle and refrigerate.
Granulate - Heat the coriander for the granulate on a warm and dry pan over a low heat until they release a fragrant odour. Then crush them into a fine powder.
Croutons - Crumble the dark rye bread into crumbs and lightly frying in rapeseed oil until crunchy. Transfer to some kitchen paper and use once cold.
Dinnertime - On the plates, spread the meat evenly in rectangles. Season well with salt. Sprinkle over the croutons, put a bit of the grated horseradish on top and drip a little rapeseed oil over the meat. Then cover the surface with leaves of wood sorrel, with shallot slices between the leaves. Smear the tarragon emulsion across one side of the plate, using the back of a spoon, and spread a little bit of the juniper berry granulate separately.
Source: Ny Nordisk Gastronomi - New Nordic Cuisine page 212-213