Ingredients
Preparation
Baked Norwegian cod:
- Preheat the oven to 140ºC.
- Cut the cod loins into 4 equal pieces, lightly season with salt and leave this for approx. 10 minutes.
- Grease a baking tray with olive oil and put the cod pieces on it. Bake the cod in the oven for 8-10 minutes.
Spinach puree:
- Boil the spinach in lightly salted water until the spinach is tender, drain the water and squuze the water out of the spinach.
- Blend spinach with mashed potato powder to a smooth puree, add butter and blend well.
- Pass through a fine sieve into a bowl that is cooled in an ice bath.
- Keep the puree cold, but heat it up just before serving.
Salsify root:
- Peel the salsify root well, so the thickness is even. Cut into equal pieces.
- Put the pieces of salsify root in a vacuum sealer bag and add milk, bay leaf and salt.
- Vacuum with full pressure, then poach at 100 degrees steam until the salsify root is tender, cool in ice water.
- Fry the pieces lightly in a pan just before serving.
Baked leeks:
- Clean the leeks and then cut them into 10 cm long pieces from the white lower part, the tops should be used for the oil.
- Put the leeks in a vacuum sealer bag and add a little salt and the leek oil.
- Vacuum with full pressure and poach at 100 degrees steam until tender, cool in ice water.
- Heat carefully just before serving.
Leek oil:
- Blend the leek tops with oil and salt to a smooth puree.
- Boil the puree on low heat for 10 minutes, then remove the pan from the heat and leave it for 10 minutes without heat. Strain carefully in a fine-mesh sieve.
Pickled onions:
- Boil sugar, water and red wine vinegar until the sugar dissolves.
- Place the shallots in a vacuum sealer bag and add the pickle sauce.
- Then vacuum at full pressure, poach at 100 degrees steam until the onion is tender.
- Cool in ice water.
- When the onion is cold, peel the onion and make a lengthwise cut and remove the three outermost layers from each onion.
- Finely chopped the core of the onion and mix with a small amount of the remaining pickle sauce.
- Fill the outermost layers with the finely chopped core and roll up so they look like whole onions.
Creamy blue mussel sauce:
- Sauté shallots in butter, add white wine and reduce until it is almost completely dry.
- Add the blue mussel stock and boil and reduce until 1/3 remains.
- Add cream and boil until it thickens.
- Stir in cold butter and season with salt and lemon juice.
- Drizzle with oil just before serving.