AVEQIA Recipe

Baked Skrei cod, grilled Savoy cabbage, charred broccoli, white wine sauce with buttermilk and caviar

Baked skrei cod, grilled Savoy cabbage, charred broccoli and white wine sauce with buttermilk and caviar

Serves 10 as part of a larger menu.

Cod (Skrei)

  • 1200 g      Skrei loin (cod)
  • Salt
  • Garlic oil

Skin the cod and brine it for 2 hours. Fixate the cod using plastic film according to your chefs instructions. Portion the cod into 90g pieces. Place the cod portions on a plate and brush with the garlic oil. Two hours before serving, bake the fish in 60°C hot air until it reaches an internal temperature of 42°C.

Fish stock

  • 500 g    Turbot bones
  • 1 ½ l     Water

Bring the fish bones to a boil in the water. Skim the broth and allow it to simmer for 20 minutes. Strain and reduce to approximately 400 ml.

White wine sauce with buttermilk

  • 2            Banana shallots
  • 5 g         Thyme
  • 300 ml White wine
  • 400 ml Fish stock
  • 400 ml Double cream
  • 200 ml Buttermilk
  • 50 g       Caviar
  • 30 g       Chives

Finely chop the shallot and sweat it gently in oil with the thyme, without it taking on color. Add white wine and cook to reduce by half. Add fish stock and reduce by half again. Pour the cream into a separate saucepan and reduce to 2/3. Add the the cream to the fish stock/wine and bring to the boil. Strain the sauce, add the buttermilk and blitz the sauce before serving. Finish with caviar and chopped chives.

Cabbage parcels

  • 1 head        Savoy cabbage
  • 70 g           Butter
  • 2 tbsp        Garlic oil

Remove the outer leaves of the cabbage and punch out large rounds. Cook them until soft in salted water, place them in an ice bath to cool. Cook the cabbage trimmings until soft, mix with butter to a smooth cream. Cut the remaining cabbage into wedges and grill them well on all sides. Finely shred the cabbage and bake it soft with 2 tablespoons of garlic oil at 160°C for 10 minutes. Shred the grilled cabbage and mix it with the cabbage cream. Season with salt, pepper and garlic oil.

Garlic oil

  • 2              Garlic cloves
  • 100 ml    Rape seed oil

Mix garlic and oil in a mixer

Tare

  • 1 tbsp      Cane sugar
  • 50 ml      Mirin
  • 50 ml      Sake
  • 25 ml      Light Soy sauce
  • 1 tbsp     Roasted garlic puré

Make a caramel with the cane sugar. Add mirin, sake and soy. Reduce to half. Add roasted garlic. Put aside.

Broccoli

  • 10 florets Broccoli
  • 25 ml        Rose quince juice
  • 25 ml        Lemon juice

Split the broccoli in half lengthways and pan fry well in oil. Add quince juice and season with salt.

Jalapeño-oil

  • 2                Jalapeño
  • 20 g          Spinach
  • 100 ml     Rape seed oil

Heat the rape seed oil to 80°C. Mix the oil with the spinach and jalapeño. Strain the oil through a fine sieve.

Garnish

  • 1 tbsp     Cubeb pepper
  • 1 tbsp     Coriander seed
  • 2 tbsp    Flowers

Crush the spices in a mortar, mix with the flowers.

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