Plaj San Francisco

Plaj is a jewel of a restaurant in the Civic Center district of San Francisco owned by Roberth and Andrea Sundell. Nestled in the Inn at the Opera Hotel, this amazing chef gives us a look at the beauty and complexity of Scandinavian food.

Raraka & Caviar

Rhubarb & Raspberry Yogurt with Bay Leaf Meringue

Tartare of Elk & Beets

Haverboll: Oatmeal Chocolate Balls

Smoked Fish Croquettes 

White Asparagus with Summer Truffle

Taste of Herring

Summerset Oysters with pickled Elderberry

House Made Bread

KUMLE

Potato Dumplings or Kumle in Norway, compare to Italian Gnocchi. As you can see in the video Kumle has the added feature of being stuffed which adds complexity and interest to a rather bland food, the lowly potato. Without further ado here is the recipe.  

Ingredients:

1 raw Potato

180 grams (6 ozs.) cooked Potato

60 Grams (2 T) All Purpose Flour

1 Egg Yolk

Filling:

25 grams (1.5 T) Shallots diced

25 grams (1.5 T) Red Onion diced

10 grams  (.5 T) Chives Chopped

Spices: Salt, Black Pepper, Cloves and Allspice to taste

Method: Mix together the raw potato, cooked potato, flour and the egg yolk and knead into a ball. Divide into 5 

balls. Saute the onions in some canola oil until soft. Combine with the chives for filling. Stuff filling mixture in the balls and seal. Cook in boiling salted water until they float, about 7 minutes. Serve topped with sauteed wild mushrooms and lingonberry.