Scandinavian Cooking Techniques
Discover the signature cuisine of Christopher Lai, where Scandinavian techniques and Nordic ingredients take center stage, beautifully complemented by global influences.
F&B Manager awarded by Guide Michelin. Leader for the Culinary Team West Of Sweden.
The key is on a clever ingredient management
High-end recipes serve as the foundation for mastering Scandinavian cooking techniques. These dishes exemplify the art of incorporating traditional methods with modern innovation, showcasing the depth and complexity of Nordic cuisine with cooking methods that not only enhance flavors but also allow for sustainable cooking practices, maximizing the potential of every ingredient.
In this online course, you’ll discover the principles of zero-waste haute cuisine and master the art of using every part of an ingredient in diverse and innovative ways.
By the end of this course, you will be able to:
- Create complex flavor layers by skillfully combining sweet, savory, and acidic elements.
- Elevate any dish with smoky and fermented flavors.
- Enhance the texture of proteins.
- Craft dishes with diverse textures and shapes.
- Plate your creations with artistic flair.
Develop your culinary talent
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Course Syllabus
Course Content
Chapter 2 - Introduction at the Nordic cooking
Chapter 3 - Apple, smoked cream, caviar, burnt chives oil
Chapter 4 - Langoustine with warm shellfish emulsion
Chapter 5 - Celeriac, Truffle, Almonds
Chapter 6 - Scallops with seaweed and fermented cauliflower
Chapter 7 - Hay smoked turbot with sweetbreads and chanterelles
Chapter 8 - Tartelette filled with horseradish emulsion and smoked trout roe
Before you go
Explore techniques such as preservation, fermentation, smoking, and innovative ingredient usage
What you'll learn
Embark on a unique culinary journey where flavors transcend the ordinary. Learn Scandinavian cooking techniques that not only elevate taste but also ensure that ingredients are preserved in their optimal condition.
Apple, Smoked Cream, Caviar, Burnt Chives Oil: This dish offers a playful and sophisticated use of caviar, blending it with seasonal Scandinavian ingredients like apple cream and smoked chives. The flavors are elevated further with the addition of roasted almonds.
Langoustine Burnt with Charcoal and Warm Shellfish Emulsion: Utilizing every part of the langoustine, this dish showcases the tenderness of the langoustine flesh alongside the creaminess of a warm emulsion foam. It’s an elegant dish with strong, layered flavors.
Celeriac, Truffle, Almonds: A simple yet luxurious dish favored by top Scandinavian restaurants. The process begins with fermenting celeriac water, which is then used to infuse a complex beurre blanc. Finished with truffle, it epitomizes indulgence.
Scallops with Seaweed and Fermented Cauliflower: A fresh, innovative dish from the sea, featuring scallops paired with seaweed and fermented cauliflower. Dill oil and lemon pearls add the final touch of delight.
Hay-Smoked Turbot with Sweetbreads and Chanterelles: Chef Christopher Lai demonstrates how to fillet and smoke turbot with hay and applewood, resulting in a dish with tender, juicy sweetbreads that are crispy on the outside. The dish is completed with a honey-lemon-verbena hint.
Tartelette Filled with Horseradish Emulsion and Smoked Trout Roe: A visually striking one-bite snack, this tartelette is made with a fried thin wonton and filled with a horseradish emulsion, topped with smoked trout roe, caviar, and plum vinegar tapioca for a delightful burst of textures.
In this course, in addition to the recipes themselves, you will also learn various cooking techniques that will be useful on many occasions.
The techniques you will learn are:
- Filleting a flatfish
- Burning and charring
- Smoking fish or meat
- Smoking liquids
- Fermenting vegetables
- Infusing oils
- Smoking herb oil
- Using a siphon for warm emulsions
Course recipes
In this course you will learn
Meet your Instructor
F&B Manager awarded by Guide Michelin. Leader for the Culinary Team West Of Sweden.
His culinary creations reflect a deep respect for local traditions while embracing a world of flavors, resulting in dishes that are both innovative and rooted in heritage.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Frequently Asked Questions
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