Dried Bladderwrack Seaweed for four by Fredrik Berselius
At Aska, the two Michelin-starred Brooklyn restaurant run by Swedish chef Fredrik Berselius, guests are often swept away by the distinct Scandinavian flavors and techniques. Among the popular courses with fresh seasonal ingredients is this dish, which Chef Berselius often chooses to start the meal.
Harking back to his childhood memories along the Swedish coast, this appetizer features a beautiful piece of crispy seaweed, dotted with an emulsion of vinegar and blue mussels that are sustainably grown and hand-harvested in Maine. Upon chef’s recommendation, this tastes best when eaten in one bite, since the flavors and textures blend together impeccably to awaken the palate.
Directions:
Make the mussel powder:
Combine the mussel meat and white vinegar in a small pot. Bring to a simmer and cook until the mussels are tough and dry. Line the mussel meat on perforated dehydrator mats and dry completely overnight.
Make the mussel emulsion:
Blend the mussels, egg yolks, and vinegar in a food processor. Steadily stream in oil to emulsify. Season with salt. Let the emulsion infuse for one hour before passing it through a chinois. Transfer emulsion into a squeeze bottle.
For Serving:
Divide bladderwrack into nice, bite-sized portions. This may take time as they can be quite tangled. Heat a pot of oil to 375°F (190°C). Fry the bladderwrack in the hot oil until the bubbling ceases, about eight to ten seconds. The oil will splatter, so use the pot lid as a shield. Drain the fried bladderwrack on a paper towel to remove excess oil. Pipe mussel emulsion into little balls on the chips. Dust with powdered mussels. Serve immediately.
Ingredients:
Mussel Powder
– 50 g mussel meat, from steamed b blue mussels
– 500 g white vinegar
Mussel Emulsion:
– 50 g cooked mussel meats
– 2 egg yolks
– 15 g white vinegar
– 500 g neutral oil
– Salt
3 quick tidbits from the chef
Best cooking advice: Quality ingredients are everything
Favorite Swedish flavor: Matjes herring
Where To Eat In New York: Frenchette, Atoboy, the counter at Kyo Ya
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