by FeedMe Guru on Jan 23, 2017

FINDS

FINDS

作為香港首間及正宗北歐餐廳及酒吧,FINDS與FeedMe Guru合作推出的五道菜北歐嚐味套餐驚喜連連。北歐地處海洋,盛產魚類及其他海產,亦喜歡以時令食材入饌,隨季節而變化食譜和菜單。北歐全年氣溫偏低,鄰近海岸,盛產根莖類蔬菜如薯仔、紅菜頭、紅蘿蔔、全穀黑麥、 深海魚、果莓等。這次的嚐味套餐就包含了數項北歐冬季珍饈,展示出最地道的北歐風味。

As the first and only authentic Nordic restaurant & bar in Hong Kong, FINDS and FeedMe Guru are now introducing the 5-course Nordic Tasting Menu to surprise you. Northern Europe is surrounded by ocean, leading to the abundance of fish and seafood. Nordic cuisine is made with seasonal food. The menu and recipe are changed in accordance with seasons. The average temperature of Nordic countries are generally low all year, and they are famous for potato, beetroot, carrot, whole-grain rye, deep-sea fish, berries. This tasting menu has included many Nordic winter delicacies, showing the most authentic taste of Northern Europe. 

首先上桌的是他們自家製的麵包。別以為這些麵包平平無奇,他們的黑麥麵包集合了黑麥的香味和淡淡的甜味,蘸上海鹽牛油,更把香氣提升。

The first thing to try is their homemade bread. The bread is not ordinary at all. The flavor of rye and some sweet taste are enhanced together with the salty butter. 


頭盤「三文魚六重奏」是餐廳的招牌菜式。三文魚是挪威最具代表性的食材之一。大廚以煙燻、醃漬等傳統北歐烹調手法,為挪威三文魚炮製出6款各具特色的吃法。按照次序先嚐「紅菜頭漬三文魚」。漬三文魚是北歐漁夫傳統的三文魚醃漬法。用上大量甜菜頭、刁草和海鹽將三文魚裹起來醃漬超過20小時,魚肉吸收了甜菜頭的天然甜味,伴以蜜糖芥末十分滋味。然後吃「燻三文魚子」,入口充滿甘香的魚油、酸忌廉和香蔥的香氣。「冷燻三文魚」用上芬蘭榿木(Alder)煙燻處理,鮮甜的魚味配合淡淡的煙燻味。為支持Head to Tail惜食概念,大廚將三文魚剩餘部份打成「慕絲三文魚」,塗上黑麥薄脆上品嘗。之後的「輕煎三文魚」, 外層沾上黑胡椒及茴香籽,再輕煎表面及配牛油果醬,味道香口。最後的「醃製三文魚」將小正方粒的三文魚以香醋、刁草、糖和海鹽醃製20小時以上,味道略帶微酸, 而且口感特別。

The appetizer “Salmon in six ways” is their signature dish. Salmon is one of the most iconic foods in Norway. The chef has selected 6 different traditional Norwegian styles, including cold smoked, seared, mousse, pickled, gravad lax and smoke roe in the set. Following the order, firstly, try the gravad lax. Gravad lax is a traditional Nordic style way of preparing salmon. Salmon is marinated with beetroot, dill, and salt for more than 20 hours. The smoked roe is full of the sweetness of fish oil and the aroma of sour cream and chives. The cold smoked salmon is smoked by Finnish alder; the smoky flavor enhances the taste of salmon. To support the idea of “Head to tail”, the chef minced the remaining part of salmon into mousse and accompanied with rye crisps. The seared salmon is seasoning with black peppers and fennel seeds and served together with some avocado sauce. Finally, the pickled salmon is marinated with vinegar, dill, sugar, and salt for more than 20 hours. It tastes a little bit sour and the texture is unique. 


「瑞典甜菜頭,黃金甜菜頭及野菌沙律」用上北歐冬季盛產的甜菜頭。原來北歐飲食文化和中國人也有相似,重視「不時不吃」。大廚更從北歐直接入口食材,為求將最新鮮的當造食材製作成美味佳餚。

The beetroot, goldroot, and mushroom salad are made by freshly imported beetroots from Northern Europe. In order to maintain the freshness of the dishes, the chef selects the seasonal ingredients and imported directly from Northern Europe. 


一般的西式湯大多將忌廉加入菌湯令味道變得香濃。但這道「牛肝菌湯配榛子碎」以菜湯作基料,完全沒有加入忌廉或牛奶,只煮用大量乾牛肝菌、洋蔥、百里香和迷迭香,更加真材實料,菌香四溢。

Typical Western mushroom soup is usually added with cream to enhance the flavor. However, this porcini mushroom soup with crushed hazelnuts is based on vegetable without any cream or milk. It only contains porcini mushroom, onions, thyme, and rosemary, making the soup fresh and tasty.


秋冬招牌鹿肉菜式。黃麂柳先以芬蘭松子鹽調味,再作慢烤,帶出絲絲燻香的味道。肉質細嫩,令初嘗野味的我欲罷不能。伴碟的牛肝菌薏米意大利燴飯,特別在大廚以薏米取代白米,更加健康。

Slow Roasted Venison Tenderloin is a signature dish in autumn and winter. Venison is slow-roasted with Finnish pine salt to bring out the smoky flavor. This was my first time trying venison, and I just couldn’t resist to the tender texture of the meat! The dish is accompanied by porcini barley risotto. The chef uses barley to substitute rice and makes it healthier. 


 結尾的甜品「越橘莓乳酪慕絲」。越橘莓盛產於瑞典和芬蘭一帶。大廚展現心思,把越橘莓做成四款口味,包括與低脂乳酪混合而成的慕絲、以北歐越橘莓烈 酒製成的啫喱,越橘莓乾及越橘莓醬,將莓果的酸甜拿捏得恰到好處。

Finally, the dessert Lingonberry-Yoghurt Mousse allowed us to experience lingonberry in many ways. Lingonberries grow throughout Sweden and Finland. The different tastes of lingonberries are shown in the dessert in many styles: mousse form mixed with light yoghurt, meringues, lingonberry jelly, dried lingonberries as well as lingonberry syrup.


大廚細心為我們介紹每道菜色、食材選用及烹調技巧。他特意為我們推介酒精含量達37%的越橘莓口味伏特加(Vodka)。伏特加在北歐寒冷國家十分流行。餐廳預先冰藏以數千年前的石頭製成的杯子,讓我們體驗地道的喝法,在餐後純飲伏特加。

The chef introduced us the dishes, selection ingredients, and cooking tips. He also recommended the lingonberry vodka with the alcohol content of 37% to us. Vodka is popular in the cold weather in Northern Europe. The vodka is served with a stone cup that has been chilled in advanced. We had an experience of the authentic Nordic way of drinking---drinking pure vodka after a meal.

原來伴碟的蔬菜和花朵都是來自北歐,由大廚居住在芬蘭的朋友親手栽種,再每週運到香港,讓大廚精心點綴每一道菜式。

All the vegetable and flower used in presenting the plates are from Northern Europe. They are grown by a friend of the chef and imported to Hong Kong every week. 

FINDS大廚非常有心思,從食材選用、烹調技巧到擺盤,一絲不苟地為座上客呈現出原始、正宗的北歐風味。

The chef of FINDS puts many efforts to the selection of ingredients and plate the dishes. He strives for serving the most original and authentic Nordic cuisine to all the guests.