rezept-jimmy-oien-marlene-fuji-goatribs-3159
main dish
Grilled Goat Ribs
difficulty
medium
apple
Fuji
Ingredients
serves 4
FUJI APPLE GLAZE
  • 500 g fuji apple juice
  • 200 g salted butter

GOAT RIBS
  • 500 g deboned and salted goat ribs.
  • 1 tablespoon of black pepper
  • 5 bay leaves
  • 1 peeled garlic

REDUCED CRÈME
  • 500 g crème
  • Salt
  • 3 g ground black juniper

GOAT STOCK
  • 1kg of goat bones
  • 1 carrot
  • ½ garlic
  • 1 onion
  • 2 bay leaves
  • 1 teaspoon of black pepper
  • 1 star anise
  • 3 l water

SAUCE
  • 2 dl of dry white wine.
  • 1 chopped shallot
  • 4 chopped garlic cloves
  • 1 teaspoon of sunflower oil
  • Salt
  • Sherry vinegar

GRILLED CARROTS
  • 4 peeled carrots
  • Butter
  • Salt

FRIED PARSLEY
  • 20 g parsley leaves
  • Salt
chef-jimmy-oien-02
Jimmy Øien
For Jimmy Øien, what matters is not how an ingredient looks, but how it can be incorporated into a dish. He has created an original four-course menu for us based on his sustainable philosophy.
Grilled Goat Ribs with Reduced crème with juniper and carrots
Preparation
Fuji apple glaze
Reduce apple juice to 1/3.
Add salted butter.

Goat ribs
Place the ribs in a pot and cover them with water.
Add black pepper, bay leaves, and garlic and simmer for 2 hours.
Once time is up, place the ribs on a grill rack.
Cover the ribs with the fuji apple glaze and sprinkle with salt and pepper.
Grill until caramelized

Reduced crème
Reduce crème until 1/3 and then add salt and juniper.

Goat stock
Cut the vegetables into small pieces, add all ingredients to a big pot and simmer for 3 hours.
Once time is up, strain the stock.

Sauce
Heat onions in oil until transparent, add white wine, and reduce to 1/3.
Add the premade stock and reduce again to ¼.
Add salt and a little bit of sherry vinegar to taste.

Grilled carrots
Bring salted water to boil, add carrots and boil for 1 minute.
Fry in a pan with butter or grill the carrots on medium temperature for 5-15 minutes until tender.
Trim to preferred size and serve.

Fried parsley
Bring a deep fryer to 140°C.
Fry the leaves for 20 seconds.
Move onto a dry paper towel and add salt.