A fish recipe inspired by a three-star Michelin restaurant.
The absolute highlight of the week for me is Friday evenings. As a child, it was the time of the week we got together as a family. We separated from many of my friends' families who ate a meal together almost daily to update themselves on their family's developments and events. That meals keep a family together in a stressful everyday life is a phrase that I have heard many times, but have never been able to refer to myself. Instead, we had one evening a week which for me was more or less sacred. On Fridays, we gathered on the sofa in front of boring TV programs and were allowed to eat. sweets and snacks. Everyone was close, laughing and sharing something in common.
Friday nights will always remain sacred to me. Different from my childhood, today food is the focus. On the last day of the week, I always feel extra inspired and allow myself to spend more hours in the kitchen than usual. Prima raw materials are unpacked, pots and pans are set out. and in connection with the preparatory lessons, I like to sip a glass of champagne in the company of my husband, friends or family. It oozes, rattles and chops in a harmony that to my ears is sweet music. The kitchen is filled with aromas and the flavors become increasingly complex in the slow-cooking pots. Ah, you hear. I get euphoric just writing about it.
What I want to say in a nutshell is that the recipe below is composed and prepared with these feelings and memories.
Skrei (Norwegian cod that can only be caught during a limited time of the year), is joined by one of my absolute favorite flavors, saffron. Try making this recipe on a Friday when time permits. It is a dish that requires time for flavors to mature. On the whole, there is nothing particularly complicated about the right as such. On the other hand, the flavors are extremely complex and I promise a taste pleasure beyond the ordinary.Before listing the ingredients and recipe below, add one last sentence that sums up your recipe. You can also add how many servings it makes and the total preparation time.
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Ingredients:
Rimmed Cod loin dressed in a zucchini scale:
4 portions of cod loin fillets (I used skrei as the season offered its range)
Water and salt for rimming
1 mini zucchini
Spicy ratatouille puck:
1 yellow onion
1 eggplant
1 zucchini
1 bell pepper
3 tbsp olive oil
2 cloves of garlic
1 tablespoon tomato paste
1 tbsp sambal olek
1 dl white dry wine
1 dl of chicken broth
0.5 g of saffron
2 bay leaves
1 tsp raw cane sugar
salt
black pepper
1/2 cup ricotta
Saffron Sauce:
2 yellow onions
0.5 - 1 g of saffron
1 dl dry white wine
1 dl lobster broth
2 dl cream
butter
Top Tips: (I bought two fresh lobsters and used the shell to make my own stock. This is optional, but gives a deeper flavor while making use of all parts of the lobster. Roast the lobster shell in the oven for 20 minutes together with root vegetables such as carrot, parsnip, onion, celeriac. Pour into a pot, add tomato paste and 3 dl of wine. When the wine has reduced, add 0.5 - 1 liter of water and let the stock simmer on low heat for about 20 minutes. Skim off and strain the liquid. Then reduce to half and use 1.5 of the concentrated stock in the sauce)
Potato fondant:
4 potatoes (large & oblong)
oil
vegetable broth
butter
1 clove of garlic
salt
pepper
Buttered Lobster:
2 fresh lobster tails
1/2 cup browned butter
Method:
Rimmed Cod loin dressed in a zucchini scale:
Mix two dl of salt in 1 liter of water and marinate the fish for approx. 30 minutes.
Using a mandolin, cut thin coins from the zucchini.
Remove the cod from the rim layer and pat dry. Dress one side of the cod with the zuccini coins.
Cook sous vide to 49 degrees or in a 160 degree oven temperature to 49 degrees.
Salt and pepper
Spicy ratatouille puck:
Peel and chop the onion. Cut eggplant, zucchini, peppers into pieces.
Fry the onion in oil for 2-3 min. Add the saffron and tomato paste and fry for a further 5 min.
Add aubergine, zucchini, paprika and garlic and let fry for about 7 minutes.
Add wine, bouillon cubes, herbs and sugar and cook slowly with the lid on for about 20 minutes. Stir occasionally.
Cook further without the lid over a stronger heat so that the vegetable mixture boils together and becomes thicker.
Before serving, remove the pan from the heat and stir in the ricotta. Season with salt and pepper.
Use a cylinder to shape a puck.
Saffron Sauce:
If you choose to make your own lobster stock, start with it. See method under ingredients.
Thinly slice the onion and let it sweat over medium heat until soft and glossy. Add the saffron and butter and let caramelize on a low heat (approx. 20 minutes).
Raise the heat and add wine. Reduce by half.
Add stock and simmer on low heat for 10 minutes.
Add cream and cook until creamy.
Strain the sauce (keep the onion and serve as a side dish) and brush with butter before serving.
Season with salt and pepper, as well as cayenne.
Potato fondant:
Start by peeling the potatoes then cut off both ends. Then use a metal cylinder to form oblong cylindrical shapes from the potatoes. (If you don't have a tool, use a knife).
Put the potatoes in cold water for a couple of minutes to remove the starch
Line up the potato pieces and fry in oil in a cast iron pan over high heat.
Turn the potatoes over when the underside is golden brown. Fry for about 10 minutes and then add butter and garlic.
Season with salt and pepper.
When both sides are golden brown, add vegetable broth and place the pan in the oven. Bake the potatoes for 30 minutes at 220 degrees.
Buttered Lobster:
Brown the butter until it smells nutty and has a golden color.
Allow to cool slightly and stir in the hummus before serving.