200 g Cod
1 tablespoon grated horseradish
1 teaspoon honey farm
2 cups yogurt
1 x cucumber
1 cup ground elder
1 tablespoon vinegar
2 tablespoons sugar
2 tablespoons water
Add the cod back in 5% brine for about three hours. Wipe off and fix it in plastic and then foil. Bake in water bath at 68 degrees until internal temperature reaches 32 degrees. Cool and portion.
Hang and let yogurt pull cooling with finely grated horseradish for at least 3 hours. Strain the particles from the yogurt and add honey. Keep at about 2 degrees Celsius during the service.
Boil vinegar, sugar and water. Cool down. Peel cucumber and cut out cylinders. 30 minutes before serving, fold them down into pickle juice.
Slice apples on mandolin and make juice on the remains. Vacuum packed slices with juice. Save the remaining juice and simmer up with the remaining paryrer from apples. Strain and cool down.
Mix apple juice, ground elder and cucumber remains and strain. Should be served very cold.
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