Sol over Gudhjem is Denmark's largest cooking competition, taking place on Bornholm every summer, where Gudhjem Harbour transforms into a culinary mecca for chefs and food enthusiasts. Sol over Gudhjem 2024 took place on 22nd June and was won by Artur Kazaritski.
"Artur demonstrated a high level with both dishes. He had a story with his food that really came through." This is how Rasmus Munk explained why Artur Kazaritski won Sol over Gudhjem 2024.
If you want to emulate Artur, you can find the recipe for his main course below.
Pork with Mushrooms and Wild Rose Petals
Ingredients
Ham of pork (about 6 thin slices per serving)
Brown mushrooms
Wild rose petals
Caramelised Onions
Young white onions, 1 per serving
100g butter
30g brown sugar
2g salt
10g sherry vinegar
Meat Glaze
100g reduced chicken glaze
20g plum vinegar
10g tamari
Freshly ground black pepper
Accompaniments:
Radishes
Pickled onions with rhubarb compote
Celery stalks
Green strawberries
Spring onions
Instructions
- Cut the ham into very thin slices. Remove sinews.
- Slice the mushrooms very thinly.
- Grill the rose petals.
- Halve the onions and fry them in butter. When the onions are caramelised on one side, add sugar and vinegar to a very hot pan.
- For rhubarb compote: Wash and peel the rhubarb. Place them in a vacuum bag and seal. Steam at 100°C for about 15 minutes. Blend and season with sugar, salt, and a little lemon juice.
- Boil the spring onions (Artur used a Quooker for this step).
- Assemble "packages" with pork, mushrooms, caramelised onions, and grilled rose petals (6 per serving) on wooden skewers.
- Grill on yakitori skewers, brush with meat glaze.
- Serve with radishes, pickled onions with rhubarb compote, celery stalks, and green strawberries.
Crispy Pancakes
Ingredients
150g oil
40g panko breadcrumbs
30g water
5g flour
5g salt
Coffee
Hyrden cheese
Oatmeal
Sourdough
Instructions
- Mix oil, panko, flour, water, and salt. Blend in a Thermomix.
- Fry the mixture on a hot pan like pancakes until they are crispy and golden.
- Dehydrate Hyrden cheese overnight at 50°C, blend into powder.
- Once the pancakes are off the pan, sprinkle with freshly ground coffee, dehydrated Hyrden cheese, dried oatmeal, and sourdough powder.
Sourdough Powder
Ingredients
100g wheat flour
100g water
Instructions
- Mix flour and water and let it sit out for a few days until it turns sour.
- Dehydrate overnight at 40°C and blend into powder once dry.
- Use about 1 teaspoon per pancake and a little in the pancake batter itself.
Wild Garlic Emulsion
Ingredients
20g pasteurised egg yolk
Wild garlic oil (as needed)
Salt (to taste)
Lemon juice (to taste)
200g wild garlic leaves
600g oil
Instructions
- Make wild garlic oil by blending wild garlic leaves and oil together. Strain the mixture.
- Mix egg yolk with wild garlic oil, salt, and lemon juice into an emulsion.
Serve the main course with crispy pancakes and wild garlic emulsion.
