It was on seeing Bent Stiansen on TV, winning the Bocuse d’Or in 1993, that Geir decided that his day would also come.
He trained in the best Norwegian restaurants with his country’s very best chefs. As a member of the national team, he also won team victories; an experience that would serve him well when training candidates for the Bocuse d’Or, in Sri Lanka or Hungary for example. With the true competitor’s spirit, he spent 50 hours a week (on top of his daily work) training with one goal in sight: winning! He always wants to be the best in everything he does. Like so many of his compatriots, he likes nature and it certainly influences his cuisine, which “must be colorful and appetizing”. Geir is a (hyper)-active kind of guy: he skis in winter and sails in summer. And he keeps fit by working out at the gym! After an active sabbatical period, which he put to use starting up a wine import company, he is venturing out on some new culinary adventures. In November 2010, together with his wife Katrine, he opened a fish restaurant close to a famous fishmonger in Sandefjord. It’s a seasonal place where it’s a real pleasure to eat fresh-caught fish, sitting by the seaside with a view of the boats. Spring of 2013 saw the opening of another Brygga 11 in Sord, Geir’s native village (this restaurant is open all the year).
Ingredients for 4 servings
|Stick of celery||1/2|
|Clove of garlic||1|
|Fennel seeds||1 teaspoon|
|Coriander seeds||1 teaspoon|
|Frozen garden peas||200g|
|Salt and pepper||DQ|
|Fresh garden peas||50g|
|Cooked shelled prawns||100g|
|Sawdust for smoking||2 tablespoons|
|Equipment necessary||a smoker|
|Olive oil||1 tablespoon|
|Large fresh scallops||4|
|Salt and pepper||DQ|
|Poached quail eggs||4|
First make the prawn stock: cut the vegetables into small pieces. Heat a large pan, pour in the oil and add the fennel and coriander seeds. Add the prawn shells and crush thoroughly. After a minute, add the vegetables. Add water to just cover. Bring to the boil and simmer very gently for twenty minutes. Filter the stock. Bring 200ml of the prawn stock to the boil, add the cream and simmer gently for ten minutes. Season with the zest and juice of the lemon. Season with salt and pepper. Just before serving, make a foam using a hand held blender.
Sweat the shallot in the butter until it becomes transparent. Add the chicken stock and the frozen peas. The chicken stock can be replaced with water.
Cover and boil for three minutes. Drain and blend with the butter to obtain a fine puree. Season with salt and pepper. Blanch the fresh peas for two minutes and refresh them in iced water. Press the peas and discard the skins. Heat in a little butter just before serving and season with salt and pepper.
Use a mandolin to cut the sweet potato into thin slices. Cook them in lightly salted water until they are very soft then lay them flat on a little oil. Heat them under the grill just before serving.
Remove the prawn carcasses and smoke them for five minutes in a smoker. Heat gently with the peas just before serving.
Heat a little olive oil in a very hot pan and sear the larger sides of the scallops. Remove from the pan when they are well-browned on one side. Avoid cooking them for too long (maximum two to three minutes) or they will become tough. Add the butter to the pan, allow it to melt, season with salt and pepper, and pour over the scallops.
Assemble as in the photo.