CPH Hospitality College

About CPH Hospitality College

CPH Hospitality College has created 31 recipes based on invasive species, in collaboration with the Danish EPA. The cookbook can inspire the Danes to harvest oysters, herbs, crayfish, berries and snails in the nature and go home and cook by themselves. A group of chef students has explored the natural ingredients and developed some recipes based on Helix Aspersa. The college website: www.hrs.dk

3/16/2021

Oysters with gin and snail caviar

Total cooking time: 20 min. 4 portions, starter/appetizer

8 pcs. oysters e.g. Crassostrea gigas (Pacific oysters)
½ dl good gin
1 tsp. cucumber
20 g snail caviar
Herbs for decoration

Open the oysters with an oyster knife, take a tea towel around oysters and wring it open, either from behind or from the side.
Rinse all oysters free of sand and rinse the oyster shells as they will be used for the dish.
Use a Parisian iron (5 mm) to make small round cucumber balls or cut the cucumber into fine cubes.
Serve the rinsed oysters by getting them back in the rinsed
shell, come approx. 5 ml gin in each, put 5-6 pieces of cucumber on top.
Sprinkle some snail caviar and garnish with herbs.

3/14/2021

Veal and snails tarter with snail caviar

Total cooking time: 45 min. 4 portions

200 g gourmet snails sousvide cooked
2 beetroot
1 pasteurized egg yolk
1 dl rapeseed oil
1 clove of garlic
100 g parsley
400 g veal inner thighs or fillet without fat and tendons
2½ tbs. Cognac or brandy
1 shallots
1 tbs. good olive oil
Flute for bread chips
2 tbs. capers
20 g snail caviar
1 grated organic lemon peel
Salt, pepper
Green leaves for decoration

Tatar:

Bake the beets at 150° C for approx. 1 hour until tender and slightly dry. Then cut them into fine cubes.
Meanwhile, whisk egg yolks, oil and a little salt to a mayonnaise.
Chop parsley, grate garlic and a little lemon zest and mix in the mayonnaise.
Cut the veal meat into small cubes and put it and the snails in a food processor (blend only very little at a time as it should not be mash but just shredded and still have a rough structure).
Stir the meat with salt, pepper, cognac, baked beetroot cubes, finely chopped shallots, a little olive oil and a little lemon zest.

Bread:

Cut bread into ultra-thin slices / chips, grate them in a little olive oil in a pan until lightly golden. Then rub them with garlic.
Fry the capers in a little oil until they "puffer" and are crispy.
Serve the tartar with bread chips, fried capers and mayonnaise.
Garnish with a little snail caviar and herbs / green leaves.

YOUR CART

About CPH Hospitality College

Oysters with gin and snail caviar

Veal and snails tarter with snail caviar