Gunnar’s pike balls and and beurre blanc sauce
Difficulty level: Difficult
Preparation time: 2h
(gluten-free, not including: soy, nuts)
In restaurant Gunnar, which will be opened at Hotel Turun Seurahuone in spring 2019, they trust great atmosphere and portions to be served. Chef Magnus Lindroos trusts traditional tastes with a small twist. Balls made of pike loaf mash of Kalaliike S. Wallin are accompanied with various vegetables prepared using different easy techniques.
1 ½ l water
3½ dl dry white wine
2 carrots, chopped
2 onions, chopped
1 tsp sea salt
2 tsp whole black peppers
1 big bouquet garni (lemon peel, tarragon and dill tied in a cheesecloth)
1¼ dl white wine vinegar
Measure out all the ingredients, except the vinegar, into a saucepan. Bring them to the boil and simmer the stock without a lid for 15-20 minutes. Add the wine vinegar after 10 minutes’ simmer. Cool the stock and remove the cheesecloth.
Shallot glazed with orange
1 tbsp butter
1 tbsp cane sugar
1 bay leaf
1 sprig of thyme
1 orange peel and juice
½ dl olive oil
Peel the shallots and put them into a saucepan. Add a drop of water and salt and butter, sugar, a bay leaf and thyme. Bring them to the boil and simmer over low heat with the lid on for 5 minutes. When the water has boiled away, the glaze of shallots begins. Wash the orange, grate the peel and press the juice into the saucepan. Take the saucepan away from the stove and fold in the olive oil.
Grilled little lettuce and truss tomato
2 pcs little lettuces
toasted organic sesame oil
1 bunch of cherry tomatoes
Split the small lettuce and pour sesame oil on the surface and scatter pinch salt on. Grill both sides quickly on a hot grill so that the lettuce gets colour. Grill at the same time the cherry tomatoes basted with olive oil and season with salt and black pepper.
250 g minced pike of Kalaliike S. Wallin
2 egg whites
125 g soft butter
2 dl double cream
Mix the minced fish in a food processor with the egg, the whites, the cold cream and salt and pepper. Do not stir too much. Finally add the soft butter. Press the mixture through a strainer and cool it in a fridge for an hour so that it hardens.
Bring the court bouillon to the boil and form balls of the pike mixture by means of two spoons. Cook the balls in the slowly bubbling bouillon for 10 minutes and turn them once. Do not let the bouillon boil so that the balls do not break. Put the balls on a cloth to drain and strain the bouillon. Move the balls to a baking tray, grate parmesan generously on them and grill in the oven at 200 degrees for a few minutes until the cheese is melted.
2 dl strained court bouillon stock
1 dl double cream
100 g room-temperature butter
Boil the stock and the cream down so that 2/3 is left. Take the saucepan away from the stove and add the room-temperature butter cubes by whipping. Serve immediately.
Glazed chicory salad
2 tbsp butter
2 tsp sugar
½ lemon juice
Slice the chicory and put it into a saucepan. Add butter, sugar, salt, pepper and lemon juice. Cook them on high heat for 5-6 minutes and turn them many times.
Crushed herb garlic potato
½ kg small potatoes
2 garlic cloves
2-3 sprigs of thyme
1-2 sprigs of rosemary
½ tbsp Dijon mustard
½ lemon juice
¾ dl olive oil
Wash the potatoes and cook them unpeeled till done, abt. 15-20 min. Pick thyme and rosemary leaves off their stems and mix with the rest of ingredients into spice oil with a hand blender. Put the cooked potatoes into a casserole and roll them in olive oil. Press the potatoes a little, for example, with a rolling pin or a potato masher and add the spice oil on top. Season with salt and black pepper and bake in the oven at 200 degrees for half an hour till the potatoes are golden brown.
See other recipes created for Kalaliike S. Wallin
- Butter-confit cooked pikeberch of Wallin
- Salted pike perch of Wallin, sour cream and watercress
- Fried pike perch of Wallin, black salsify and crab sauce
- Mami’s fish fingers