John Myers
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Clipfish with Celery Scales and Bouquet of Lettuce
The perfect clipfish with celery scales and bouquet of lettuce recipe with a picture and simple step-by-step instructions.
Nordic bread with fried potatoes
- 1,25 kg Waxy potatoes
- 100 g Bacon cubes
- 2 piece Rosemary sprigs
- 5 tbsp Clarified butter
- 3 piece Rosemary sprigs
- 1 pinch Salt and pepper
- 42 g Yeast
- 800 ml Water
- 200 g Natural sourdough, liquid
- 900 g Wheat flour type 550
- 400 g Rye flour type 1150
- 25 g Salt
Clipfish
- 1 pinch Herbal spice mixture
- 250 g Fresh celery
- 250 ml Whole milk
- 250 ml Water
- 0,25 piece Clove of garlic
- 1 bunch Parsely
- 2 tsp Chopped dill
- 250 ml Cream
- 25 g Butter
- 1 pinch Salt and pepper
- 1 Splash Lemon juice
- 2 piece Celery sticks
- 100 ml Fig vinegar
- 50 ml Grapeseed oil
- 0,5 tsp Sugar
- 250 g Wild herbs Salad
dressing
- 3 tbsp Olive oil
- 1 tbsp Lime oil
- 1 tbsp Grapeseed oil
- 1 tbsp Rosemary direct oil
- 1 tbsp Almond oil
- 1 tbsp Balsamic vinegar old
- 1 tsp Lavender cider vinegar
- 1 pinch Salt and pepper
- 1 pinch Sugar
loaf
- For the bread, peel the potatoes and cut into small cubes. Fry the potatoes and half of the bacon in approx. 2 tablespoons clarified butter over a medium heat with the lid on for approx. 15 minutes – turning every now and then.
- Wash and dry the rosemary and finely chop the needles. When the potatoes are done, season them with the rest of the clarified butter, the rest of the bacon, salt, pepper and rosemary and fry them for another 5 minutes over high heat and then place in the fridge.
- Dissolve the yeast in a bowl with lukewarm water and stir in the sourdough. Add the flour and salt and knead everything very well for about 10 minutes and then let it rest for about 20 minutes.
- Knead three quarters of the potatoes into the dough and shape it into a baguette – leave to rest for about 35 minutes.
- Preheat the grill (alternatively the oven) to 220 ° C, roll the bread in a few rosemary needles (whole) and the remaining fried potatoes and press them down well. Bake the bread for about 35 minutes at 210 ° C.
Clipfish
- Place the clipfish in cold water the morning of the day before to desalinate it. Change the water 2-3 times over the next 30 hours. The water should still taste slightly salty before the fish is used.
- Wash and dry the clipfish approx. 4 hours before serving. Then place two identical slices on top of each other and season well between them with pepper and the spice mixture. Wrap the fish into a roll in cling film, compress and place in the freezer for approx. 4 hours (ideally at -18 ° C).
- Wash and peel the celery and cut into 1 cm cubes. Let this simmer in water and whole milk (mixture) without a lid for 5 minutes. In the meantime, peel and finely chop the garlic and add it too.
- In the meantime, cut the celery stalk finely on the machine (0.5 mm) and place the scales on cling film. Salt and place in the steamer for 7 minutes at 100 ° C / 100% humidity.
- After another 7 minutes, when the celery is soft, pour away the milk and water mixture, stir in the herbs, cream and butter and turn off the heat. Stir everything until the butter has melted and puree finely with the hand blender. Season with a little pepper and sea salt and add a splash of lemon juice (1 teaspoon). Keep warm with lid.
- Mix the fig vinegar with grape seed oil, pepper and salt as well as sugar with the hand blender to a homogeneous mass. Serve the wild herb salad with the dressing – keep some of the dressing for the fish.
- On the cold plate, cut the clipfish, cut open like carpaccio, finely like double carpaccio (approx. 1 mm) and spread some dressing over it. As a decoration, put the puree in the middle and garnish with the celery flakes. Arrange the salad on a corner of the plate.
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