{"id":27191,"date":"2022-11-10T16:32:53","date_gmt":"2022-11-10T15:32:53","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/smoked-char-with-pickled-spicy-potatoes-smoked-cheese-cream-vendace-roe-and-cheesy-crisp-bread\/"},"modified":"2022-11-10T16:32:53","modified_gmt":"2022-11-10T15:32:53","slug":"smoked-char-with-pickled-spicy-potatoes-smoked-cheese-cream-vendace-roe-and-cheesy-crisp-bread","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/smoked-char-with-pickled-spicy-potatoes-smoked-cheese-cream-vendace-roe-and-cheesy-crisp-bread\/","title":{"rendered":"Smoked char with pickled spicy potatoes, smoked cheese cream, vendace roe and cheesy crisp bread"},"content":{"rendered":"<p>Serves 10<\/p>\n<p><strong>Smoked Char cr\u00e8me<br \/>\n<\/strong><\/p>\n<ul>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Fillet of Arctic Char<\/li>\n<li>300 ml\u00a0\u00a0 Cooking oil<\/li>\n<li>1 tbsp\u00a0\u00a0\u00a0\u00a0 Dijon<\/li>\n<li>1 tbsp \u00a0\u00a0\u00a0\u00a0Champagne vinegar<\/li>\n<li>2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Egg yolks<\/li>\n<\/ul>\n<p>Smoke the char well with a smoking gun 5-6 times. Bake the char at 180\u00b0C for 20 minutes. Mix the baked char with cooking oil. Mix egg yolks, champagne vinegar and dijon mustard. Mix with a hand blender whilst adding the char oil in a thin stream. Season with salt and vinegar.<\/p>\n<p><strong>Cheese Cr\u00e8me<\/strong><\/p>\n<ul>\n<li>25 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Double Cream<\/li>\n<li>25 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Milk<\/li>\n<li>25 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n<li>100 g \u00a0\u00a0\u00a0\u00a0Havgus Arla\u00ae<\/li>\n<li>2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Eggs<\/li>\n<\/ul>\n<p>Grate the cheese and place it in a blender jug together with the eggs. Bring the cream and milk to a boil. Pour the warm milk\/cream into the cheese mixture and stir until smooth. Heat the cheese cream over a water bath until it is 80\u00b0C. Strain the cream and chill in an ice bath.<\/p>\n<p><strong>Pickled potatoes<\/strong><\/p>\n<ul>\n<li>2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Baking potatoes<\/li>\n<li>300 ml\u00a0 \u00a0Water<\/li>\n<li>1 tsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dill seeds<\/li>\n<li>1 tsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Coriander<\/li>\n<li>1 tsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n<li>1 tsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<li>1 tsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Black pepper whole<\/li>\n<li>4 tbsp \u00a0\u00a0\u00a0\u00a0Champagne vinegar<\/li>\n<\/ul>\n<p>Bring all the ingredients for the pickling liquid to a boil, remove the pan from the cooker and let the mixture cool. Take out balls from the potatoes with a melon baller, saving all leftovers from the potatoes. Boil the potato balls in salted water until they are cooked. Place the potatoes into a bowl and pour the liquid over the potatoes. Allow to cool in the pickling liquid.<\/p>\n<p><strong>Fried potatoes<\/strong><\/p>\n<ul>\n<li>Leftovers from potatoes (above)<\/li>\n<\/ul>\n<p>Grate the remains of the potatoes on the rough side of the grater. Rinse in cold water until all the starch has disappeared. Drain the water and squeeze out all the liquid. Let dry. Fry the potatoes at 160 degrees until golden.<\/p>\n<p><strong>Cream cheese<\/strong><\/p>\n<ul>\n<li>30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cream cheese<\/li>\n<li>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Horse radish juice<\/li>\n<li>20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Milk<\/li>\n<\/ul>\n<p>Mix the horseradish juice with the milk. Mix the cream cheese with the Horseradish milk. Divide into silicone molds and place in freezer. Grate over the dish when serving.<\/p>\n<p><strong>Cheesy Crisp Bread<\/strong><\/p>\n<ul>\n<li>150 g\u00a0\u00a0\u00a0\u00a0\u00a0 Havgus<\/li>\n<li>130 g \u00a0\u00a0\u00a0\u00a0\u00a0Wheat flour<\/li>\n<li>140 g\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n<li>2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Eggs<\/li>\n<\/ul>\n<p>Grate the cheese. Mix cheese and flour using the wing of a dough mixer. Add the butter a little at a time and work into a firm dough. Vacuum package the dough and let it rest for 30 minutes. Run the dough through the pasta machine. Cut out as instructed.<\/p>\n<p><strong>Garnish<\/strong><\/p>\n<ul>\n<li>1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0Shallots<\/li>\n<li>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1-2-3 Pickling Liquid<\/li>\n<li>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vendace roe<\/li>\n<li>30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dill<\/li>\n<\/ul>\n<p>Slice the shallots \u00a0thinly on the mandolin, place the onion rings in a vacuum bag together with pickling liquid, seal the bag and leave to marinate.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"featured_media":25750,"template":"","recipe_category":[],"course":[227,221],"season":[],"class_list":["post-27191","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-fish","course-starter"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Smoked char with pickled spicy potatoes, smoked cheese cream, vendace roe and cheesy crisp bread - 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