Creamy Langoustine Soup (Humarsúpa)

Ingredients

* 2 lb. shell-on whole langoustines
* 8 tbsp. unsalted butter
* 2 tbsp. olive oil
* 2 carrots, minced
* 2 stalks celery, minced
* 1 large yellow onion, minced
* 2 tbsp. tomato paste
* 2 tsp. paprika
* Kosher salt and freshly ground black pepper, to taste
* 12 cups fish stock
* 2 cloves garlic, minced
* 1 tbsp. mild curry powder
* 1 1⁄2 cups heavy cream
* 1 cup dry white wine
* 2 tbsp. minced chives

Instructions

1. Remove heads and shells from langoustines and lightly crush; chill tail meat until ready to use. Heat 1 tbsp. butter and the oil in an 8-qt. saucepan over medium-high. Cook shells, carrots, celery, and half the onion until vegetables are soft, 6–8 minutes. Stir in tomato paste, paprika, salt, and pepper; cook 2 minutes. Add stock; simmer until reduced by half, about 2 hours. Strain stock.

2. Wipe pan clean and add 4 tbsp. butter; melt over medium. Cook remaining onion and the garlic until soft, 3–4 minutes. Stir in curry powder; cook 1 minute. Add 1 cup cream and the wine; cook until reduced by half, about 20 minutes. Add reserved stock, boil. Reduce heat to medium-high; cook until slightly thickened, about 30 minutes. Keep soup warm.

3. Whip remaining cream in a bowl into semi-stiff peaks. Melt remaining butter in a 12″ skillet over medium-high. Season langoustine tails with salt and pepper; cook, flipping once, until cooked through, 3–5 minutes. Divide soup between bowls and top with langoustines, garnish with whipped cream and chives.

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Norwegian Butter Sauce (Sandefjordsmor)

INGREDIENTS * 2 lemons, juiced * ½ cup heavy cream * 5 tablespoons cold, unsalted butter, cut into cubes * Salt to taste * Cayenne or white pepper, to taste * 2 tablespoons chopped fresh Italian parsley DIRECTIONS 1. Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low. 2. Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne or white pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.

Swedish Rice Pudding (Risgrynsgröt)

Ingredients * 8 cups milk * 1 1⁄4 cups arborio rice * 1⁄3 cup sugar, plus 2 tbsp. * 1 1⁄2 tsp. vanilla extract * 2 cups fresh or frozen raspberries * 1 1⁄2 cups heavy cream * Nutmeg to taste Instructions 1. Place milk in a medium saucepan and bring to a boil over medium-high heat. Stir in rice and 1⁄3 cup of the sugar. Reduce heat to medium-low and simmer, stirring frequently, until rice is tender and most of liquid has been absorbed, about 45 minutes. Remove pudding from heat and stir in vanilla extract. Set aside to cool. 2. Meanwhile, pick through raspberries. Place berries in a food processor, add remaining 2 tbsp. of sugar, and puree until smooth. Strain raspberry sauce through a fine sieve and set aside. 3. Just before serving, whip heavy cream. Fold cream into pudding and transfer into bowls. Spoon raspberry sauce around edge of pudding and sprinkle with nutmeg.

The Modern Norseman

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