A recipe from Hákon Már ÖRVARSSON - Bocuse de Bronze 2001
Catégorie : Fish
Niveau : Medium
Temps de préparation : minutes
For 4 to 6 people
Place the pieces of cod in a saucepan, and salt on each side. Cover the pan with food wrap, and smoke the cod inside using a food smoker. Leave in the refrigerator for 45 min. Place the fillets in bags, and vacuum-pack them without too much pressure. Then poach in water at 50°C for around 15 min depending them on the thickness of the fish.
The cauliflower is prepared in different ways.
Marinated in vinegar: boil together the water, vinegar and sugar. Detach a few large cauliflower florets, and grate a few thin slivers off them. Plunge into the still hot marinade, and leave to marinate.
Grilled: prepare 6 cauliflower florets, and mix well with the salted grapeseed oil. Cook in the oven at 180°C for 15 to 20 min until browned and very slightly burned on the edges.
Puree: put 250 g of cauliflower with the stem in the milk with a pinch of salt and the carvi seeds kept separate in a tea strainer (or gauze bag). Leave to cook over low or medium heat for 15 min. Then set aside, covered, for another 15 min. Mix to obtain a nice fine puree. Season with salt to taste.
Semolina: prepare a sort of couscous with 200 g of cauliflower florets put through the mixer. Press several times to obtain a semolina consistency. Add the finely sliced dill, lemon juice and colza oil. Season with salt to taste.
Mix together all the ingredients for the seaweed vinaigrette, and keep at room temperature.
Arrange everything on the plate, and finish by coating the fish with “söl “ vinaigrette.