Halstrad Gös med kvittenbakad fänkål, dashi,grillad ämnesgurka och ostron

AVEQIA RECIPE

Seared Pike-Perch with baked fennel, dashi, cucumber and oyster

Serves 8 as a starter or 4 as a main course

Dashi

  • 1 l    Water
  • 2 tbsp    Bonito flakes
  • 10×3 cm    Kombu seaweed
  • 20 g     Pea shoots
  • –     Fennel (leftovers)
  • –      Fish bones from the Pike-Perch

Roast the fish bones in the oven at 275° C until golden (about 15 minutes). Pour the water into a saucepan and put the fish bones and  all the other ingredients in except the pea shoots. Bring to a boil, reduce heat and simmer for about 30 min. Pour through a sieve, season with salt. Put the leftovers from the peas and pea shoots in a glass beaker and pour in the hot dashi before serving

Oyster mayonnaise

  • 2      Oysters
  • 1     Egg white
  • 200 ml    Rapeseed oil
  • ½    Lemon
  • –    Salt

Open the oysters and mix with the egg white. Slowly pour in the oil while mixing until it you achieve a smooth cream;  season with salt and lemon.  Pour the mayo into a piping bag and place in the fridge.

Quince juice baked fennel

  • 2     Fennel bulbs
  • 1 tbsp    Sugar
  • 1 tsp     Salt
  • 200 ml     Water
  • 1     Lemon
  • 1 tbsp    Quince juice

Boil water, sugar and salt, allow to cool. Pour in the quince and lemon juice. Cut the fennel in half and put in a vacuum bag. Pour in the liquid and seal the bag. Steam the bag at 100°C for about 30 minutes (or until soft). Before serving; sprinkle the cut surface with sugar and fry hard until dark brown. Cut into smaller pieces and drizzle a little olive oil and salt on top

Grilled cucumber

  • 2     Cucumbers
  • 1 tbsp     Kikkoman Soya sauce
  • 1 tsp    Sesame oil
  • 1 tbsp    Rice vinegar
  • ½    Lemon

Grill the cucumber hard. Cut into thin slices. Mix the other ingredients and dress the cucumber with it before serving

Garnish

  • 1,1 kilo    Pike-Perch
  • 300 g    Peas
  • ¼ punnet    Fennel-dill
  • ¼ punnet    Pea shoots
  • 100 g    Butter Arla®

Cut the Pike-Perch into pieces, season with salt and set aside. Fry the fish in a frying pan with oil and salt generously on the skin side, flip over onto a oven tray and bake. Brown the butter and smoke it according to instruction. Shell the peas and boil in salted water. Pick the fennel dill and pea shoots into ice water

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