{"id":27174,"date":"2022-11-10T16:32:50","date_gmt":"2022-11-10T15:32:50","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/charred-zander-with-miso-oyster-filled-kohlrabi-chilled-vegetable-consomme-and-lumpfish-roe\/"},"modified":"2022-11-10T16:32:50","modified_gmt":"2022-11-10T15:32:50","slug":"charred-zander-with-miso-oyster-filled-kohlrabi-chilled-vegetable-consomme-and-lumpfish-roe","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/charred-zander-with-miso-oyster-filled-kohlrabi-chilled-vegetable-consomme-and-lumpfish-roe\/","title":{"rendered":"Charred Zander with miso, oyster-filled kohlrabi, chilled vegetable consomm\u00e9 and lumpfish roe"},"content":{"rendered":"

Serves 10 as a starter<\/p>\n

Charred Zander with miso <\/strong><\/p>\n

400 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Skinless Zander<\/p>\n

50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Miso paste<\/p>\n

20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Quince<\/p>\n

15 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Japanese light soy (Kikkoman if possible)<\/p>\n

Dry cure the zander in salt and allow to rest in the refrigerator. Mix miso paste, quince and soy sauce. Slice the zander just before service, brush with the miso marinade and char with a gas burner. Brush with the marinade again.<\/p>\n

Oyster emulsion<\/strong><\/p>\n

3\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fresh oysters<\/p>\n

1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg yolk<\/p>\n

10 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon<\/p>\n

200 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Kombu infused oil*<\/p>\n

Mix all ingredients except the oil with a hand mixer. Add the kombu oil in a thin stream until the mixture thickens. Season. Place in a piping bag and place in the fridge.<\/p>\n

*3oo ml cooking oil + 300 g Kombu. Vacuumpack and bake sous vide at\u00a0\u00a0 73\u00b0C for a minimum of 12 hours.<\/p>\n

Kohlrabi flowers<\/strong><\/p>\n

2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Kohlrabi<\/p>\n

100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pickling liquid<\/p>\n

1 piping bag\u00a0\u00a0\u00a0 Oyster emulsion<\/p>\n

Shave the kohlrabi thinly on a mandolin. Take out slices with a cookie cutter and place in a vacuum bag with the pickling liquid. Allow to infuse at room temperature. \u00a0Strain off the liquid and place the kohlrabi on a dry cloth. Pipe oyster emulsion onto the kohlrabi slices and fold into flowers as shown by your chef.<\/p>\n

Chilled vegetable consomm\u00e9<\/strong><\/p>\n

185 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tomatillos<\/p>\n

50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pea shoots<\/p>\n

55 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Kohlrabi<\/p>\n

250 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cucumber<\/p>\n

Run all ingredients through a juicer. Finish with the cucumber. Run through a fine sieve and strain again through a muslin. Place in the fridge whilst the liquid drips through the cloth.<\/p>\n

Charred Enoki<\/strong><\/p>\n

8 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Enoki mushrooms<\/p>\n

20 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chives<\/p>\n

500 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/p>\n

10 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Liura Pea soy (can be bought in well stocked supermarkets)<\/p>\n

10 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon juice<\/p>\n

Blanch the chives for 10 seconds in boiling water and chill in ice water. Tie bouquets of enoki with the chive ribbons. Set aside. Place on a baking sheet just prior to serving, spray the bouquets with pea soy and lemon juice. Char with a gas burner.<\/p>\n

Tarragon and Horseradish oil <\/strong><\/p>\n

20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tarragon<\/p>\n

50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Spinach<\/p>\n

1 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Jalapeno<\/p>\n

40 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Horseradish<\/p>\n

350 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cooking oil<\/p>\n

Mix all ingredients with the oil for approximately 2 minutes until you have a bright green oil. Run through a fine sieve.<\/p>\n

Garnish<\/strong><\/p>\n

100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lumpfish roe<\/p>\n

20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Nasturtium<\/p>\n

Pick the nasturtium leaves from the stems and place between sheets of damp kitchen roll. Store in the fridge.<\/p>\n

 <\/p>\n","protected":false},"featured_media":25613,"template":"","recipe_category":[],"course":[230,221,222],"season":[],"class_list":["post-27174","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-meat","course-starter","course-vegetables"],"acf":[],"yoast_head":"\nCharred Zander with miso, oyster-filled kohlrabi, chilled vegetable consomm\u00e9 and lumpfish roe - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Charred Zander with miso, oyster-filled kohlrabi, chilled vegetable consomm\u00e9 and lumpfish roe 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\/charred-zander-with-miso-oyster-filled-kohlrabi-chilled-vegetable-consomme-and-lumpfish-roe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Charred Zander with miso, oyster-filled kohlrabi, chilled vegetable consomm\u00e9 and lumpfish roe - 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