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Lamprey appetiser

Ingredients

FOR THE FISH
  • 2 lamprey fishes
  • 1 garlic clove
  • Thyme sprig
  • Pinch of salt and sugar

 

FOR THE BEER JELLY
  • 100ml dark beer
  • 1g agar-agar powder
  • 1 teaspoon caraway seeds
  • Pinch of salt
  • ½ teaspoon sugar
    1.  

 

FOR THE SALSIFY MOUSSE
  • 4 salsify roots
  • 30g butter

 

    FOR THE SALSIFY CRISPS
  • 1 salsify root
  • Oil

 

    FOR THE LEEK OIL
  • Green leek parts
  • Vegetable oil

 

Servings:4Level: average

1. Gut the fish. Sprinkle with salt on all sides, add the spices and place in a refrigerator for 24 hours. Then rinse the fish, clean the salt and place to smoke on a grill at 60° C for about 30 minutes.

2. Make the beer jelly. In a saucepan add all the required ingredients, bring the mixture to a boil, then blend in a blender, strain and allow to set. Then blend once again.

3. Peel the salsify root and slice finely. In a saucepan with the butter, add the sliced root and pour in enough water to cover it. Cook on a medium heat until salsify is tender. Then blend the salsify pieces in a blender, add enough liquid reserved from cooking the salsify, to reach puree consistency. Insert the mixture into a siphon. If you don’t have one, serve the puree the usual way.

4. Make the salsify crisps. Peel the root and using a peeler make strips. Heat the oil to 150-160° C and dip the salsify strips into it until they turn golden brown.

5. Slice the green parts of the leek and mix together with any vegetable oil (i.e. rapeseed) in a ratio of 1:1. Blend the mixture until smooth, then briefly heat it and allow to drain off.

6. Place the smoked lamprey on a plate, add the salsify mousse on the side, garnish with the beer jelly, leek oil
and salsify crisps. You can decorate the dish with your favourite greens.

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Lamprey appetiser