{"id":27218,"date":"2022-11-10T16:32:55","date_gmt":"2022-11-10T15:32:55","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/deep-fried-mussels-with-oyster-emulsion-pickled-fennel-herb-puree-and-mussel-foam\/"},"modified":"2022-11-10T16:32:55","modified_gmt":"2022-11-10T15:32:55","slug":"deep-fried-mussels-with-oyster-emulsion-pickled-fennel-herb-puree-and-mussel-foam","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/deep-fried-mussels-with-oyster-emulsion-pickled-fennel-herb-puree-and-mussel-foam\/","title":{"rendered":"Deep fried mussels with oyster emulsion, pickled fennel, herb pur\u00e9e and mussel foam"},"content":{"rendered":"<p style=\"text-align: center;\"><strong>Deep fried mussels with oyster emulsion, pickled fennel, herb pur\u00e9e and mussel foam <\/strong><\/p>\n<p style=\"text-align: center;\"><strong>\u00a0\u00a0\u00a0 serves 10 p<\/strong><\/p>\n<p><strong>Mussels and mussel broth<\/strong><\/p>\n<ul>\n<li>30\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mussels<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n<li>100 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Milk<\/li>\n<li>20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fermented gooseberry juice<\/li>\n<\/ul>\n<p>Rinse the mussels in cold water for approximately\u00a0 30 min.\u00a0 Boil the mussels in plenty of water until they open up.\u00a0 Lift out and place onto an oven tray. Reduce the stock until about 500 ml remains. Mix milk and butter into the broth using a vertical mixer. Season with salt and fermented gooseberry juice.<\/p>\n<p><strong>Deep fried mussels <\/strong><\/p>\n<ul>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cooked mussels<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fermented gooseberry juice<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Panko<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Plain flour<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg white<\/li>\n<\/ul>\n<p>Open the mussels and remove the flesh. Dip the mussels in fermented gooseberry juice. Allow to marinate for approx. 20 mins. Drain the juice and bread the mussels in the flour and panko.\u00a0 Deep fry just\u00a0 prior to serving.<\/p>\n<p><strong>Oyster emulsion<\/strong><\/p>\n<ul>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Oyster<\/li>\n<li>300 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Rape seed oil<\/li>\n<li>30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Miso paste<\/li>\n<li>1\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg yolk<\/li>\n<li>30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Roasted garlic<\/li>\n<li>10 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon juice<\/li>\n<\/ul>\n<p>Open the oyster and mix with egg yolk, miso paste, roasted garlic pur\u00e9e and lemon juice.\u00a0 Add the rape seed oil in a thin stream whilst constantly mixing.\u00a0 Season with salt and vinegar as needed. Place in a piping bag and refrigerate.<\/p>\n<p><strong>Pickles<\/strong><\/p>\n<ul>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Banana shallot<\/li>\n<li>1\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fennel bulb<\/li>\n<li>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Radishes<\/li>\n<li>100 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fermented gooseberry juice<\/li>\n<li>20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n<\/ul>\n<p>Bring the gooseberry juice and sugar to a boil in a saucepan. Allow to cool. Chop the shallot, fennel and radishes brunoise. Place in bag with the gooseberry liquid, vacuum seal.<\/p>\n<p><strong>Kohlrabi flowers<\/strong><\/p>\n<ul>\n<li>2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Kohlrabi<\/li>\n<li>10 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Olive oil<\/li>\n<li>2 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<\/ul>\n<p>Slice the kohlrabi thinly and punch out rounds with a cutter. Place in a\u00a0 bag with olive oil and salt, vacuum seal.\u00a0 Marinate for 20 min, strain off the liquid. Place the kohlrabi slices on an oven tray and pat dry. Pipe the oyster emulsion onto the kohlrabi rounds and fold into flowers as instructed.<\/p>\n<p><strong>Sweet Peas<\/strong><\/p>\n<ul>\n<li>15 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Peas (in pod)<\/li>\n<li>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n<\/ul>\n<p>Remove the peas from the pods. Blanch the peas in salted water just prior to serving and saut\u00e9 in butter. Season with salt.<\/p>\n<p><strong>Herb pur\u00e9e<\/strong><\/p>\n<ul>\n<li>2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Banana shallots<\/li>\n<li>250 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Watercress<\/li>\n<li>250 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Parsley<\/li>\n<li>250 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Spinach<\/li>\n<\/ul>\n<p>Peel the banana shallots and slice them thinly. Pick the leaves off the parsley. Sweat the onions in a large saucepan. Add the parsley, watercress and spinach. Continue to fry on a medium heat until the herbs have softened, place on an oven tray and cool in the blast chiller.\u00a0 Mix everything into a smooth pur\u00e9e with a little bit of cold water. \u00a0Season with salt just prior to serving.<\/p>\n<p><strong>Garnish<\/strong><\/p>\n<ul>\n<li>5 sprigs Fennel dill<\/li>\n<\/ul>\n","protected":false},"featured_media":25863,"template":"","recipe_category":[],"course":[230,221,222],"season":[],"class_list":["post-27218","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-meat","course-starter","course-vegetables"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Deep fried mussels with oyster emulsion, pickled fennel, herb pur\u00e9e and mussel foam - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Deep fried mussels with oyster emulsion, pickled fennel, herb pur\u00e9e and mussel foam 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\/deep-fried-mussels-with-oyster-emulsion-pickled-fennel-herb-puree-and-mussel-foam\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Deep fried mussels with oyster emulsion, pickled fennel, herb pur\u00e9e and mussel foam - 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