This made her inevitably interested in this very mysterious man, which is why she came to the Izakaya tonight when she had nothing to do.
"Didn't you see the sign outside the door?"
"This Izakaya is closed for business tonight, so I cannot serve you with food."
Sosuke frowned and explained to her.
"Not open for business?"
"Then what's going on with her?"
Leonora, learning of the current situation, was naturally unconvinced.
She quickly extended a finger and pointed at Kobayashi Rindo, whose mouth still had some grease, and asked.
"Uh, alright."
Sosuke rubbed his forehead with his hand and replied helplessly, "Considering you're Alice's mother, I'll make an exception one more time."
"There's a salmon left in the freezer. How about I make you a dish with it?"
"I originally wanted a sweet and sour pork ribs, since Alice mentioned that this dish involves a lot of Molecular Cuisine knowledge."
"But since you're recommending it, I suppose it won't be too bad!"
Leonora Nakiri seemed a bit hesitant upon hearing this, but in the end, she nodded.
"OK, then please wait a moment."
With that, Sosuke returned to the cooking counter and prepared to make smoked salmon.
…
Compared to Southern Europe, known as the "Kingdom of Gastronomy."
Northern Europe has a much lower presence in the culinary world, but this does not mean that Northern European cuisine is inferior to Southern European cuisine.
In fact, every year, among the restaurants reviewed by the WGO Gourmet Organization, Northern European restaurants are awarded a dozen or so stars. Even NOMA, the "world's number one ranked" restaurant, is in Copenhagen.
Well, speaking of Northern Europe, the well-known delicacies are mostly related to the sea and forests, such as:
Cod.
Herring.
Oysters.
Arctic surf clams.
Red shrimp.
Some even say that Northern Europeans have "seawater flowing in their veins," and probably fish too.
Among the many seafood products, salmon and king crab are considered the two pillars of Northern European seafood.
Especially smoked salmon, which is common and classic in the Northern European cold dish category, with diverse ways of eating; it can be for breakfast, an appetizer, or paired with wine.
It is cured with coarse salt, crushed black pepper, dill, bay leaves, thyme, and other spices, and smoked with fruitwood chips, resulting in a unique aroma.
…
At this moment, Sosuke was seen removing the skin from the salmon and patting it dry with kitchen paper.
He added white wine and massaged it to let it marinate.
He prepared dill, basil leaves, parsley, bay leaves, and thyme, chopped them, and crushed black pepper.
He mixed brown sugar, coarse salt, dill, black pepper, basil leaves, parsley leaves, bay leaves, thyme, and coriander seeds evenly, spread the mixture on the salmon, and massaged for 2 minutes.
He placed the fish skin on top, sealed it with plastic wrap, and refrigerated it.
Then he took out the salmon, removed some of the coarse salt, and wrapped it in aluminum foil.
He mixed fruitwood chips, dried tangerine peel, and black tea evenly to make smoking material and placed it in an iron pan.
He heated the iron pan over a fire to allow the smoking material to burn fully.
After the fire extinguished, he immediately placed it in a smoking box, covered it, sealed it, and then repeated the smoking process 3 times to make the smoky flavor more intense.
He took out the salmon, wiped off the excess material from the surface, and sliced it diagonally into bite-sized pieces.
"Strange, isn't he a Chinese person?"
"Why does his cooking technique fully display the style of Northern European cuisine?"
Leonora Nakiri witnessed the entire process and couldn't help but feel very astonished.
…
In Sosuke's eyes, although Northern European cuisine is somewhat niche, it shares many similarities with japanese cuisine.
Firstly, from a geographical perspective, both are similarly northern lands, both are surrounded by sea, and neither has geopolitical or cultural disturbances.
Perhaps these are the reasons why both have been able to develop the purest lifestyles.
For example, in the treatment of salmon, japanese cuisine also has smoking methods and smoked salmon.
Of course, there are certainly differences between the two.
For example, Japanese smoked salmon generally uses low temperatures to slowly infuse wood smoke, preventing the salmon from cooking too quickly and maintaining its meaty elasticity.
Northern European smoked salmon, on the other hand, uses a hot smoking method, smoking the entire salmon until fully cooked with high-temperature smoke.
The entire process is very natural, with no other ingredients added, focusing on highlighting the original flavor of the salmon.
"Don't just stand there, hurry up and try it. This is Northern European cuisine, different from Japanese smoked salmon. I believe you, as a foreigner, will like it."
Seeing Leonora Nakiri staring blankly, Sosuke could only remind her.
"Mm, I understand!"
Upon hearing this, Leonora Nakiri came back to her senses and then, under his gaze, tasted it carefully.
With one bite, a fragrant and delicious aroma spread, lingering in her nostrils.
Especially when she picked up a piece of fish and put it in her mouth, she could feel the deliciousness of the fish, a sudden burst of freshness that was simply intoxicating.
The fish, with its sweet and sour taste, seemed to have incorporated every flavor she could think of in the world!
In short, just one word:
Marvelous! (End of Chapter)
------------------------
There are already 70+ chapters available on my Patreon!
The story will continue to update 1 chapter per day on Webnovel,
while early access chapters are posted on Patreon.
Maybe it's not worth it today but it could be later
[email protected]/Kazenova223
"And If you're enjoying it, drop a Power Stone for me!"