{"id":27112,"date":"2022-11-10T16:32:44","date_gmt":"2022-11-10T15:32:44","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/butter-baked-cusk-with-salsify-oyster-beurre-blanc-and-green-herb-puree\/"},"modified":"2022-11-10T16:32:44","modified_gmt":"2022-11-10T15:32:44","slug":"butter-baked-cusk-with-salsify-oyster-beurre-blanc-and-green-herb-puree","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/butter-baked-cusk-with-salsify-oyster-beurre-blanc-and-green-herb-puree\/","title":{"rendered":"Butter-baked cusk with salsify, oyster beurre blanc and green herb pur\u00e9e"},"content":{"rendered":"

Serves 10 as a starter or 4 as a main<\/strong> course<\/h3>\n

Salsify<\/h3>\n
    \n
  • 400 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salsify<\/li>\n
  • 100 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n
  • 2 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Quince juice<\/li>\n
  • 2 tbsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Swedish pea soy sauce<\/li>\n
  • 2 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Swedish fish sauce<\/li>\n
  • 30 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dulse alga<\/li>\n<\/ul>\n

    Peel and wash the salsify. Cut the stems into 15 cm pieces and place them in cold water. Melt the butter and add the quince juice, soy sauce and fish sauce. Chop the algae and add them to the butter. Combine all ingredients in a vacuum bag, seal and bake for 35 minutes in a steam oven or Bain Marie at 85\u00b0C. Remove the butter (keep it for the fish) and grill the salsify with a blowtorch just before serving.<\/p>\n

    <\/h3>\n

    Dulse-baked cusk<\/h3>\n
      \n
    • 1,5 kg \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cusk fish<\/li>\n
    • Butter from the Salsify<\/li>\n<\/ul>\n

      Fillet the cusk. Portion the fillets and salt lightly. Pour the salsify butter onto an oven tray and place the fish in the butter. Brush the cusk with the butter and bake in an oven at 80 \u00b0C to a core temperature of 45 \u00b0C.<\/p>\n

       <\/p>\n

      Herb pur\u00e9e<\/h3>\n
        \n
      • 3\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Shallots<\/li>\n
      • 250 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Parsley<\/li>\n
      • 250 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water cress<\/li>\n
      • 250 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Spinach<\/li>\n<\/ul>\n

        Peel the shallots and slice them thinly. Pluck the parsley leaves and remove the stems from the cress. Fry the shallots gently in a large pot, add the greens and keep frying until they wilt but without losing the green colour. Place the mixture in a blender with a little bit of cold water and mix to obtain a smooth green pur\u00e9e. Season with salt before serving.<\/p>\n

        <\/h3>\n

        Beurre blanc<\/h3>\n
          \n
        • 1\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Shallots<\/li>\n
        • 100 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n
        • 150 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae (cold)<\/li>\n
        • 3 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Oysters<\/li>\n
        • 50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Trout roe<\/li>\n
        • Champagne vinegar<\/li>\n<\/ul>\n

          Chop the shallots finely. Fry them gently with rapeseed oil in a saucepan. Add water and cook until it\u2019s evaporated. Cut the butter into cubes and add to the onions in small batches using a hand blender with the pan on low heat. Keep mixing while adding the oysters. Before serving, add the trout roe and season with champagne vinegar and salt.<\/p>\n

           <\/p>\n

          Pickled fennel and jalape\u00f1o oil<\/h3>\n
            \n
          • 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fennel<\/li>\n
          • 100 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Champagne vinegar<\/li>\n
          • 100 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n
          • 2 tbsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n
          • 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Jalape\u00f1o peppers<\/li>\n
          • 200 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Rapeseed oil<\/li>\n<\/ul>\n

            Cut the fennel into small pieces. Bring the vinegar to a boil with sugar and salt; pour the hot liquid over the fennel. Strain the fennel just before serving. Chop the jalape\u00f1o and mix it with the oil in a blender until the oil turns green. Strain the oil and keep it in a squeeze bottle until serving.<\/p>\n

            <\/h3>\n","protected":false},"featured_media":25379,"template":"","recipe_category":[],"course":[225,230,222],"season":[],"class_list":["post-27112","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-main-course","course-meat","course-vegetables"],"acf":[],"yoast_head":"\nButter-baked cusk with salsify, oyster beurre blanc and green herb pur\u00e9e - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Butter-baked cusk with salsify, oyster beurre blanc and green herb pur\u00e9e och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/butter-baked-cusk-with-salsify-oyster-beurre-blanc-and-green-herb-puree\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Butter-baked cusk with salsify, oyster beurre blanc and green herb pur\u00e9e - 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