{"id":27211,"date":"2022-11-10T16:32:55","date_gmt":"2022-11-10T15:32:55","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/baked-skrei-cod-grilled-savoy-cabbage-charred-broccoli-white-wine-sauce-with-buttermilk-and-caviar\/"},"modified":"2022-11-10T16:32:55","modified_gmt":"2022-11-10T15:32:55","slug":"baked-skrei-cod-grilled-savoy-cabbage-charred-broccoli-white-wine-sauce-with-buttermilk-and-caviar","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/baked-skrei-cod-grilled-savoy-cabbage-charred-broccoli-white-wine-sauce-with-buttermilk-and-caviar\/","title":{"rendered":"Baked Skrei cod, grilled Savoy cabbage, charred broccoli, white wine sauce with buttermilk and caviar"},"content":{"rendered":"<p><strong>Baked skrei cod, grilled Savoy cabbage, charred broccoli and white wine sauce with buttermilk and caviar<\/strong><\/p>\n<p>Serves 10 as part of a larger menu.<\/p>\n<h4>Cod (Skrei)<\/h4>\n<ul>\n<li>1200 g \u00a0\u00a0\u00a0\u00a0 Skrei loin (cod)<\/li>\n<li>Salt<\/li>\n<li>Garlic oil<\/li>\n<\/ul>\n<p>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\u00b0C hot air until it reaches an internal temperature of 42\u00b0C.<\/p>\n<h4>Fish stock<\/h4>\n<ul>\n<li>500 g\u00a0\u00a0\u00a0 Turbot bones<\/li>\n<li>1 \u00bd l\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n<\/ul>\n<p>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.<\/p>\n<h4>White wine sauce with buttermilk<\/h4>\n<ul>\n<li>2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Banana shallots<\/li>\n<li>5 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Thyme<\/li>\n<li>300 ml White wine<\/li>\n<li>400 ml Fish stock<\/li>\n<li>400 ml Double cream<\/li>\n<li>200 ml Buttermilk<\/li>\n<li>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Caviar<\/li>\n<li>30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chives<\/li>\n<\/ul>\n<p>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.<\/p>\n<h4>Cabbage parcels<\/h4>\n<ul>\n<li>1 head\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Savoy cabbage<\/li>\n<li>70 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n<li>2 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic oil<\/li>\n<\/ul>\n<p>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\u00b0C for 10 minutes. Shred the grilled cabbage and mix it with the cabbage cream. Season with salt, pepper and garlic oil.<\/p>\n<h4>Garlic oil<\/h4>\n<ul>\n<li>2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic cloves<\/li>\n<li>100 ml \u00a0\u00a0 Rape seed oil<\/li>\n<\/ul>\n<p>Mix garlic and oil in a mixer<\/p>\n<h4>Tare<\/h4>\n<ul>\n<li>1 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0 Cane sugar<\/li>\n<li>50 ml\u00a0\u00a0\u00a0\u00a0\u00a0 Mirin<\/li>\n<li>50 ml\u00a0\u00a0\u00a0\u00a0\u00a0 Sake<\/li>\n<li>25 ml\u00a0\u00a0\u00a0\u00a0\u00a0 Light Soy sauce<\/li>\n<li>1 tbsp\u00a0\u00a0\u00a0\u00a0 Roasted garlic pur\u00e9<\/li>\n<\/ul>\n<p>Make a caramel with the cane sugar. Add mirin, sake and soy. Reduce to half. Add roasted garlic. Put aside.<\/p>\n<h4>Broccoli<\/h4>\n<ul>\n<li>10 florets Broccoli<\/li>\n<li>25 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Rose quince juice<\/li>\n<li>25 ml \u00a0 \u00a0 \u00a0\u00a0 Lemon juice<\/li>\n<\/ul>\n<p>Split the broccoli in half lengthways and pan fry well in oil. Add quince juice and season with salt.<\/p>\n<h4>Jalape\u00f1o-oil<\/h4>\n<ul>\n<li>2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Jalape\u00f1o<\/li>\n<li>20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Spinach<\/li>\n<li>100 ml\u00a0\u00a0\u00a0\u00a0 Rape seed oil<\/li>\n<\/ul>\n<p>Heat the rape seed oil to 80\u00b0C. Mix the oil with the spinach and jalape\u00f1o. Strain the oil through a fine sieve.<\/p>\n<h4>Garnish<\/h4>\n<ul>\n<li>1 tbsp\u00a0\u00a0\u00a0\u00a0 Cubeb pepper<\/li>\n<li>1 tbsp\u00a0\u00a0\u00a0\u00a0 Coriander seed<\/li>\n<li>2 tbsp\u00a0\u00a0\u00a0 Flowers<\/li>\n<\/ul>\n<p>Crush the spices in a mortar, mix with the flowers.<\/p>\n","protected":false},"featured_media":25844,"template":"","recipe_category":[],"course":[225,230,222],"season":[],"class_list":["post-27211","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-main-course","course-meat","course-vegetables"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Baked Skrei cod, grilled Savoy cabbage, charred broccoli, white wine sauce with buttermilk and caviar - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Baked Skrei cod, grilled Savoy cabbage, charred broccoli, white wine sauce with buttermilk and caviar 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\/baked-skrei-cod-grilled-savoy-cabbage-charred-broccoli-white-wine-sauce-with-buttermilk-and-caviar\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baked Skrei cod, grilled Savoy cabbage, charred broccoli, white wine sauce with buttermilk and caviar - 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