The holiday season is upon us with a “gazillion” gifts to wrap, impatient kids of all ages, and at least seven different cookies to bake and eat. If you are not careful it can be a very stressful time, when it really should be a time of joy. Therefore, you should take the time to breathe and absorb some of the seasonal beauty: The sound of Chris Rea’s “Driving home for Christmas”, the twinkeling of thousands of little lightbulbs, and the smell of roasted almonds in the air. After all, ’tis the season to eat, drink and be merry! And we think you might want to dig into something like this:
Gastro menu for December 2016
The starter is cured halibut with carrot purée, dried olives and tarragon mayonnaise.
Halibut is very popular on Gastropuben på Kick’s à la carte menu, but usually in a grilled version. For this starter the white fish has been cured in sugar and salt for at least 48 hours, similar to the method used to make the more traditional gravlax. The delicate fish is covered in burnt leek before thinly sliced. It’s served with sweet and smooth carrot purée, rich and anise-like tarragon mayonnaise, mini carrots cooked in beurre noisette, and crudités, thin slices of raw carrots, for crunch and texture.
The main course this month is grilled venison, caramelized onion purée, baked cauliflower and thyme sauce.
As a contrast to the traditional holiday food, usually very rich and heavy, this month’s main course is all about a few star ingredients and intensifying their flavors. Tender and lean venison is submerged in the sous vide bath for about two hours before hitting the Josper grill. The onion purée is made with onions cooked in caramel, apple cider vinegar and salt to brig forward the mild and sweet character, and the cauliflower is baked with chili and then blackened for a more complex taste. Wild thyme is used in the red wine sauce, as it’s flavor is more intense than regular thyme.
For the grand finale there’s Ris à la mande with white chocolate.
The dessert for December is inspired by the Danish Christmas classic, “risalamande”. The traditional recipe calls for rice pudding, whipped cream, almonds and warm cherry sauce. At Gastropuben på Kick, the dessert is served with a new twist: crispy, caramelized white chocolate, chopped almonds and caramel sauce makes for a sweet and nutty ending.
Why the Gastro menu?
The Michelin guide highlights restaurants offering “exceptional good food at moderate prices”. Restaurants of this quality may be awarded what is called “Bib Gourmand“. They must offer menu items priced below a maximum determined by local economic standards, and in Norway this is around 395 NOK for a three course dinner.