Herkkunuotta’s chargrilled whitefish and onion


Serves 4
Difficulty level: Difficult
Preparation time: 2h
gluten-free, not including: soy, nuts, egg

The whitefish portion by Smör’s chef Roni Toivari combines soft whitefish cake and just a suitably cooked whitefish fillet. Herkkunuotta’s delicate whitefish is accompanied with onion sauce and onion purée.

Chargrilled whitefish

150 g whitefish cut into small pieces
150 g cream
1 tsp. salt
½ lemon peel
10 g seaweed
10 dill sprigs

1 l water
100 g salt
2 Herkkunuotta’s whitefish fillets without bones and scales

Onion sauce and onion purée

750 g onions
100 g cream
50 g milk
1 tblsp. sour cream
30 g butter

100 g butter

Measure out the cut whitefish into a blender bowl. Mix it a little and add the cream in a thin stream. Pour the mashed fish into a bowl and season it with salt, grated lemon peel, crushed seaweed and minced dill. Pack the mash into a piping bag. Mix water and salt and brine the whitefish fillets for 10 minutes. Strain and dry well. Pipe a thin layer of the mashed fish on the innner surface of the fillets. Roll it by means of cling film. Tie the roll shut. Cook it in steam till the internal temperature is 35 degrees. Check the temperature with a cooking thermometer. Cool the roll and cut it into portions. Grill the skin side of the fillets with a gas burner or in a hot pan.

Caramelize the onion in a saucepan. Add abt. 1.5 l water and boil slowly for 45 minutes. Strain it into a clean saucepan and boil it more till there are abt. 2 dl left. Add cream, milk, sour cream and butter and mix them with a hand blender until smooth. Season with salt.

Take the strained onions and put them into the saucepan. Vaporise the liquid. Add 100 grams of butter and heat till the butter is melted. Move them into a blender and mix until smooth. Add cream when needed if the purée looks too thick. Season with salt.

Arrange the whitefish on a plate. Add a few spoonfuls of warm onion purée. Garnish with pickled onions and pickled mustard seeds and cooked tapioca pearls. Complete the portion with onion sauce and sprigs from Kotipelto garden.

See other recipes created for Herkkunuotta:

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