Turku Menu 2019 - Kaskis: Juniper salted whitefish
For 6
Difficulty: Difficult
Time required: Several hours
Kaskis, which was in third place of the Turku Menu 2019 competition, prepared a starter of juniper salted whitefish. Ville Kinnunen and Joonas Kallio served the whitefish with braised fennel and butter sauce.
PLEASE NOTE! The recipe was made by top-level chefs for restaurant conditions. It is extremely demanding, some ingredients are difficult to acquire, seasoning has been left to the sense of taste, and many ingredients are marked in grams in order to achieve perfect accuracy. In addition, the recipe may include too much of some components compared to what is necessary for a portion, because in a restaurant kitchen the components do not need to be used at the same pace. However, the recipe provides an interesting view of the operating principles of a restaurant kitchen, and the most enterprising readers can try to prepare a top-level restaurant dish at home.
Whitefish
500 g whitefish
juniper berries
salt
Roast the juniper berries on a frying pan, grind them into flour in a blender, and mix in with the salt. Fillet the whitefish, dry-cure in the juniper salt for 30 minutes, rinse, and dry. Cut the dry-cured whitefish lengthwise into strips 1–2 cm thick, roll into a tight roll inside cling film, and cool in the freezer until almost frozen. Cut into 1 cm thick discs.
Braised fennel
1 large fennel
salt
sugar
rapeseed oil
Cut the fennel into four and season with salt and sugar. Close into a vacuum bag with the rapeseed oil, and cook at 95 degrees in a steam oven for 15 minutes. Allow to cool, strain and collect the oil, and cut the fennel into pieces.
Butter sauce with whey, almond milk, and greencurrants
1 tbsp. cream
1 tbsp. whey
1 tbsp. greencurrant juice
500 g butter
salt
sugar
1 tbsp. almond milk
oil from cooking the fennel
Bring the cream, whey, and currant juice to a boil in a pot. Mix in the cubed butter in four parts using a stick blender. Season with salt, sugar, and almond milk. Mix in some fennel oil. Compile the portion according to the picture or in the way you wish. Decorate with whitefish roe, greencurrants, and bronze fennel.
Check out other recipes from Karu for Turku Menu 2019 competition:
- Turku Menu 2019 - Karu: Whitefish of the Rising Sun
- Turku Menu 2019 - Karu: The duck flew to the east
- Turku Menu 2019 - Karu: Many kinds of berries
Check out other recipes from Göran for Turku Menu 2019 competition:
- Turku Menu 2019 - Ravintola Göran: Whitefish and boletus
- Turku Menu 2019 - Ravintola Göran: Duck three ways, beetroot, and redcurrant sauce
- Turku Menu 2019 - Ravintola Göran: Sea buckthorn, white chocolate, and meringue
Check out other recipes from Kaskis for Turku Menu 2019 competition:
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