Share -Pan-fried knurhane served on Terrine of toasted bread and smoked mackerel crudity off fennel and apple (marinated in lemon rasp oil), french water cress, , sweet corn puree. | -Inspiration cooking Idea & recipes | Garcia Inspiration-cooking Mat | Create Your Badge

-Pan-fried knurhane served on Terrine of toasted bread and smoked mackerel crudity off fennel and apple (marinated in lemon rasp oil), french water cress, , sweet corn puree.

-Pan-fried knurhane: First take the fillets apart then trim the bones, 1 fillet / portions and score the skin that way /////   Then cut in half for service. Pan fry in a hot pan with oil and cold-diced butter.  You need to press the fish with you finger at the first for few seconds to obtain a nice flat and crispy skin (portion about 70g to 80g).   

-Terrine of toasted bread and smoked  mackerel: Farce: first take the fillets apart then trim the bones off then smoke them and finish cooking them in the oven, then for 800g of pluck fish mix in the blinder 200g of cream and 200g of white eggs, in to a smooths paste, then take the toast bread and cut some long slice of 0,7 cm and lay them dawn on a gastro tray and cover with 0,4 cm of farce, repeat the proses 2 more time, so you have 3 layer of  slice bread, and 2 layer of farce, then cook it in 160 degrees oven until ready, then put on press and cold dawn, when cold cut some peaces of 8 cm long and 1 cm tick, a la minute pan-fried in butter until gold and crispy.

-Babe fennel and fresh apple: Pan-fried baby fennel in butter, and scoop with big Parisian spoon fresh apple  marinated with a vinaigrette of lemon, balsamic rasp oil.

-pluck Fenouil: As say pluck.

-Sweet corn puree: Sweat dawn with some butter 1 bag of sweet corn with 3 slices onions, then add 150g of rise then cover with water, and cook up until ready (about 1h00)to puree, s+p, Then, sift it and blind it and finish by sift it with moulder, s+p ready, for service mix with some reduce cream 2/3.

-Pan-fried fresh sweet corn: As say.

salt menu 21-7 2 (1 of 1).jpg
For any explanations on a recipes contact Garcia Matthieu:  mpg@admiralhotel.dk