Butter-confit cooked pike perch of Wallin
Difficulty level: Difficult
Preparation time: 1h
(gluten-free, not including: soy, citrus fruit, nuts, egg)
Confit is an old French technique which means cooking in fat over low heat. Chef Magnus Lindroos of restaurant Gunnar, which will be opened at Hotel Turun Seurahuone, prepares pike perch of Kalaliike S. Wallin by confit cooking in butter.
1 kg butter
50 g salt
5 dl water
500 g pike perch fillet of Kalaliike S. Wallin
Melt the butter and separate the clear liquid from the whey. Melt the salt into water and brine the pike perch fillets for 10 minutes. Put the pike perch fillets that have been chopped into small portions into a casserole and pour the clarified butter on them. Bake in the oven at 50 degrees till the internal temperature of the pike perch is 42 degrees. Check the temperature with a cooking thermometer. Take the fillets away from the butter and chargrill their surface with a gas burner.
Herb whey sauce
1 dl chopped spring onion and dill
½ dl cold pressed rapeseed oil
1 dl butter whey
Mash the herbs in a blender with oil and mix with the whey.
½ small cauliflower
1 red onion
1 red and white striped beet
1 yellow beet
Peel and chop the root vegetables and chop the cauliflower. Bring all the vegetables except the radishes to the boil quickly in boiling salted water and cool them as quickly as possible.
½ dl white vinegar
1 dl sugar
1 ½ dl water
1 bay leaf
1 star anise
2 allspice berries
Mix all the ingredients in a saucepan and bring them to the boil. Cool the stock and pour it on the vegetables. Cover and let them marinate in a fridge.
Set pickled vegetables in the middle of a plate or a bowl, pour whey sauce around them and put the chargrilled pike perch pieces on top. Garnish with a sprig of dill.
See other recipes created for Kalaliike S. Wallin
- Salted pike perch of Wallin, sour cream and watercress
- Fried pike perch of Wallin, black salsify and crab sauce
- Gunnar’s pike balls and and beurre blanc sauce
- Mami’s fish fingers