food and wine	« hamptons dish
Added: March 4, 2009, 1:56 pm	Share    Print    Email

For the upcoming St. Patrick's Day wine dinner at Wildthyme on March 14, Chef Fredrik Berselius is creating a cocktail party and five-course meal with the flavors of Ireland starting with a Whiskey Marinated Salmon first course. Photos by Nicole B. Brewer

Southampton - Every neighborhood has that one spot, favored by all, that is packed night after night serving delicious creations. On Noyac Road in North Sea that spot, since June 2005, is Wildthyme. For owners Delaney Oser, who has been at the helm of her successful catering business Thyme & Again in the village these past 15 years, and her husband, Myles Romanow, they both enjoy the challenge of bringing regional American food together with Mediterranean and Asian influences to a neighborhood restaurant.

"Having customers that come in and enjoy their food makes it all worthwhile," remarked Romanow while speaking lively about the core group of regulars they see each week. Oser agreed adding, "We have made every effort to not get pigeonholed with a specific cuisine." With that in mind Oser and Romanow went searching for a new chef in the fall and found Chef Fredrik Berselius who hails originally from Stockholm, Sweden and has worked in some of the most famous restaurants in New York including Per Se and Aquavit.

Chef Fredrik Berselius in the Wildthyme kitchen checks the potatoes.

"There are two kinds of chefs," explained Oser, "The old school chef that has 20 recipes in his repertoire. Then there is the new school, the new blood who are always trying something new. When it comes to Fredrik, I love the fact that he's constantly creating new menus and pushing himself." The reserved Berselius blushed and said, "I'm interested in food that makes you think." The chef conceded that he preferred unexpected flavors and is looking forward to working with all of the fresh produce here in the Hamptons in the coming seasons.

For the upcoming St. Patrick's Day wine dinner on March 14, Berselius is creating a cocktail party and five-course meal with the flavors of Ireland starting with a Whiskey Marinated Salmon first course.

Whiskey Cured Salmon
Recipe by Frederik Berselius

1/2 lb. organic salmon filet
.8 ounces sugar
1 ounce light brown sugar
1.5 ounces kosher salt
1 tablespoon Irish whiskey
¾ tablespoon white pepper            
Zest from 1/4 lemon.

As with any fish, use the back of a knife and your fingers to carefully check for bones.

 • Rub the salmon on both sides with the whiskey.
 • Mix the remaining ingredients together. Put half of salt/sugar mixture is a baking pan, place the salmon skin side down on top. Rub the remaining salt/sugar on the flesh side of salmon. Cover salmon with a piece of parchment paper or wax paper and press with another baking sheet. Rest a weight on top tray. Let cure for two days for each inch of thickness.
 • Using a damp towel, remove any remaining mixture.
 • With a sharp knife, slice salmon into thin sheets.

Lemon Confit Potatoes
4 small Yukon gold potatoes
4 cups water
1 tablespoon extra virgin olive oil
Juice from 1 lemon
1 tablespoon sugar
Salt and pepper to taste
Peel potatoes and cut into 1/8-inch thin rounds.

 • Simmer water, olive oil, lemon, salt pepper and sugar.
 • Cook potatoes for three minutes, potato should be cooked but not soft.

A mandoline is the quickest way to slice vegetables like the potatoes in this recipe.

Oyster Emulsion
4 Large oysters (Mt Sinai)
1 bunch sting nettles, (If you can not find nettles substitute two bunches parsley)
1/2 teaspoon honey
Salt and pepper to taste
Lemon juice to taste.

 • Shuck oyster, reserve meat and any juices. Keep on ice or in refrigerator.
 • Using gloves, (if thin latex gloves, use two gloves on each hand) pick nettle leaves, discard stems.
 • In a large pot, bring water to a rolling boil. Blanch nettles for 3 minutes or until leaves turn mushy when squeezed between fingers. Shock nettles in ice water to stop cooking. Drain water and squeeze out excess liquid between paper towels and roughly chop nettles with a knife.
 • In a blender, blend cold nettles, honey, and enough liquid to create a puree.
 • Add oysters one at a time blending until smooth. Season to taste with lemon juice, salt and pepper.

Put It All Together
Place sliced salmon in center of plate. Add potatoes and dot plate with emulsion. Garnish with apple diced into one-half inch cubes and sprigs of dill, chives, and chervil. Cured salmon also goes well with more common condiments such as creme fraiche, red onion, chives, and mustard.

 • Wildthyme is located at 129 Noyac Road, Southampton, 631-204-0007, www.wildthyme.com.