How-To: Make Danish Open-faced Sandwiches

we obviously have the fish that we're gonna break down and all this but the RAM allows like they see what carries everything when when we eat fish and chips at home or any kind thing you always think the sauce is the main star everything else is just a medium to eat the sauce because it's just look a little weirdo if you're gonna sit there and eat sauce with a spoon okay you don't want to be that guy or maybe you do [Music] hi my name is Holly I'm from a small seaside town and say Dublin sous chef in Miami restaurant Oslo today we're here in the lovely cool Grune in this gorgeous Moo cheese Festival and we're gonna cook some small bowl with fried fish crispy onions and Remmel L so nice and sweet and vinegary and just makes no apologies for what it is supposed to close the thing that we have at home to around the law would be tartar sauce to my knowledge it's unique to Denmark with all our ingredients today we were quite a few things starting with this gorgeous bit of fish it's a mackerel it's one of my all-time favorite fishes always looking for that lovely a bright eyed look on a two apple cider vinegar and white wine vinegar low grade rapeseed oil a bit of dirty Karl special some Dijon mustard capers hello to sugar some beautiful Danish organic honey happy hen eggs bunch of root veg some crispy dirty onions one of my favorite things about Denmark bog-standard curry powder that you get in any school canteen on a gorgeous bit of rye bread so we're gonna make two pickles today one is a beer brine so we're just using a slightly dark ale so nice and dark so you get all those nice malty notes who doesn't like beer man so low to honey for sweetness on the apple vinegar boom splash water and the big kicker for this is the time time gives it like really nice herbaceous notes and really lifts the pickle to a different level the next one is your classic Danish pickle so it's one part sugar one part white wine vinegar and two parts water he's gonna go on to the heat once it comes up to the boil and we'll lash in all our vegetables and we'll get them cooking as well so making the RAM ll basically you take a bunch of root veg cook it in your a Danish pickle and blend it with mayonnaise here we'll make a slightly more refined one but still not fancy at all still nice and dirty so I'm just gonna peel up all these currents the first time ever I had it was on Danish hotdogs and that's what I like does feel deep filthy hot dogs especially like John's outside Central Station that is like to me the pinnacle of dirty food look we're gonna cut it nice and small and then we're gonna do the same with the celeriac banana Sheila to go with the carts and celeriac and oh there you go slow straight to my finger this is what happens when you're an idiot like me like oh I found perfect where's your mom when you need her do you mean Oh gorgeous these ones are just gonna be folded through the r-mo as well on a bit of garlic that's for the first part of the pickling in the last thing we put in this it's a bit of curry powder and that's what gives it Old Spice is beautiful yellow color so this onehans is for the pickling on top so I've cooked them in half now we're just cutting them into little segments you just want to make sure they're all nice and separated so that they all cook evenly through as you can see I'm doing a bit of a caramelized brine here walking out well it smells delicious so we have our first pick a look it's our beer pickle no reason to pop these on the stove they should be nice and quick to do the next one classic Danish pickle so let's stick this back on the heat to cook a and just until they're super super soft so they can be folded through the mayonnaise later on so back on the heat with them this time low so after we burn all the pickle brine we can make our mayonnaise no standard mayonnaise no real recipe just technique all the time and you season as you go I always make sure that I keep a bit of the whites just a touch of water little lemon juice for acidity and then I need a bit of soft good Dijon mustard a bit of vinegar I'll have my suppose you call a low-grade rapeseed oil get happy days I'm happy with that thickness it's good enough to point out our vegetables and all the rest if you don't like mayonnaise you're no friend of mine look it's delicious it's popped out in the fridge let it cool down and come together there's one more thing we need to court for the REM ll and that's these gorgeous cables so we don't need to cook them we just need to give them that like a quick we chopped saving coconut just have a nice bite to them so it's important that they cool down if you put it hot into the mayonnaise the mayonnaise is gonna split and I'll happily just throw all the capers in there now mackerel is my all-time favorite fish it's one that my brother and I we used to catch off the coast of our hometown and doggie I'll just be taking the Phillips off straight away we don't removing the guts I don't want to funny about it's caught in underneath the wing like that we're just gonna take the fiddle off of one first week and then the other side exact same thing and just following the spine all the way to the end so there's a selection of bones that all have this curved nature here so you cut them all right we have this lovely 1/2 fill attack so that's the one with all the bones going through all the way through couldn't in lovely little diamonds there's all our lovely pieces simmer we just need to cook the fish and mix the Rambla give it a good seasoning on top you should hear that store like sizzle in the Panthers but not like a hard rolling crook if that makes any sense and make sure you season the other size up so you can see as all the color comes down the outside music heats all penetrating through you can also see the clear definition of where it's nice and raw still so I like a lot of heat to come through on the top and then I'll take it off the heat and just flip the fish over and let that residual heat just come up through the fish and then it's important we take it off before it overcooks but if you look closely on this one you can see the different coloration so where it's all the way cooked through and where it's nice and medium in the middle I'm gonna finish the round low cut a bit of bread and just assemble the sandwich ready for you so that's the mayonnaise that we had made earlier and here's all our delicious root veg I'm gonna slice up our Oh Brad not too thick so you run it up nice chunky mess is what it is the fish on top bit of radish adds a bit of spice crispy onions it's where in Denmark after all I'm the pickled onions that we made earlier in the beer broth and then some of this little big deal teller rye bread Ramlal mackerel pickles lovely Holly ask smoke wall my interpretation or Danish delight yeah just talking to it I suppose even though I'm not Danish this brings a lot of nostalgia to me sweet acidic savory what more could you want from this more bored happy days Holly smart well Holly's Danish Irish contingency plan in a sandwich [Music]

Channel: Munchies

Views: 958,791

Rating: 4.7378616 out of 5

Keywords: how to, cooking, Munchies, Munchiestv, food, drinks, eating, chef, restaurant, VICE, girl eats food, al-kee-hol, VICE eats, being frank, chef's night out, action bronson, documentary, documentaries, interview, interviews, culture, wild, world, exclusive, independent, underground, travel, funny, journalism, vice guide, vice presents, vice.com, vice, vice mag, vice videos, vicevideos, healthy food, CHEFS, sandwich, Copenhagen, denmark, Danish lunch, where to eat in copenhagen, denmark food

Id: 9S5j-l82yv0

Length: 7min 46sec (466 seconds)

Published: Fri Apr 21 2017

Reddit Comments

[u/SocketRience]

Ingen smør?

gå væk

[u/Qwernakus]

Han bruger halvdelen af videoen på at lave remoulade. Elsker det.

[u/[deleted]]

deleted ^{What is this?}

[u/komo1r]

Elsker hans dialekt. Videoen med ham der skal lave hotdogs er ret sjov også!

[u/Hawkstar]

Sikke en charmerende fætter. Og en meget fed version smørrebrød, selv om det måske ikke ligner noget nede fra smørrebrødsbiksen.

[u/stuffthatdoesstuff]

"Smorrepol"

[u/Empire_]

Ingen kål i remouladen, prøver han overhovedet?

[u/soedmaelk]

Er det en hotdog eller en sandwich?

[u/Zhangar]

Open-faced sandwich

UDLØST