Flamed Cod, Beets, Ricotta, Whey & Buckwheat

Polish Cuisine – A Culinary Recap

With all the inspiration I have gained on my recent culinary trip through Poland, I wanted to turn some of them into reality by creating a recipe for you. As one plate can hardly reflect what Polish cuisine is all about, this is only just a tiny glimpse, yet a very tasty one. But what is Polish cuisine about? Well, for me it is made from simple products with a lot of love inside. It may even get similar to some of the German cooking sometimes but in the end the world is open and therefore you will discover many influences from other regions of the world on the plates. The base though ist what seems to be something even the Polish people try to discover again nowadays.

Less Is More

You all know it is not the time of the year now to get tons of ingredients while the garden is still empty but I find it to be very tasty and challenging to cook a piece of beet or cabbage every now and then. So if you are amongst the lucky people to preserve their summer harvest for these periods just like it is done a lot in Polish cuisine, you can even be more variable. Nevertheless, todays recipe looks not less colorful and will be very tasty too.

Poland On My Plate

For this recipe, I have put together some ground products of Polish cuisine: potato, beets, cabbage, fish and cereals. These may not be presented in their typical way, but isn’t this what a cross-cultural cooking shall be about? We made delicious ricotta when cooking at Baccaro Studio and that’s one part of the recipe. There has been beetroot all over the place, cooked, pickled or soup, so I have added this too. We smoked trout which was so delicious but I did not want to have to much smoke on the plate, that is when the flamed version came in. You see it just goes on and on and ends with a lovely recipe that combines two countries.

Flamed Cod, Beets, Ricotta, Whey & Buckwheat

For 2 Persons

Ricotta

750 ml Fresh Milk
40 ml Apple Vinegar
Salt & Agave Syrup to flavor

Heat up the milk to 80°C, add the vinegar and only stir a few times. Now remove from heat and let it sit for 30 minutes. The milk should split in fat and whey by then, getting all lumpy. After that, sieve it through a kitchen cloth, keep the whey and let it cool down. Season the ricotta with salt and a little agave syrup to your gusto.

Beetroot & Linseed Sauce

250 ml Whey
120 g Beetroot
50 g Potato
1 Shallot
50 g Linseed Oil
Salt, Agave Syrup and Lemon Juice to flavor

Peel the beets, potato and shallot, then dice roughly. Sauté all with a little oil and deglaze with the whey from the ricotta. Now cook at low temperature until the beet is soft and process everything in a blender. Once the sauce is smooth, slowly add the linseed oil while mixing. To finish, season with salt, agave syrup and a little lemon juice.

Buckwheat Puffs

30 g Buckwheat
150 g Sunflower Oil
Salt to flavor

Cook the buckwheat in salt water until nicely soft, then strain through a sieve and dry it on a kitchen towel. Heat up the sunflower oil and fry only one table spoon at a time until golden-brown and crispy. Repeat this until all is fried. Season with a little salt and leave on a dry place or in a closed jar until serving.

Cod

200 g Fresh Cod Filet
Linseed Oil

Remove remaining bones if so and cut off the skin. Cut slices of 5 mm thickness and place them on a tray. Take a small kitchen torch and flame the fish until colored. After this sprinkle some linseed oil on top. The fish does not have to be cooked any further besides the heat from the torch.

Serving

100 g Flower Sprouts
2 Mushrooms
Maldon Salt

Take a pan and fry the flower sprouts in a little brown butter. Season with salt, nutmeg and a little chili if you like. The the flower sprouts should still be firm to the bite. Slice the mushroom as thin as possible and start plating by putting three spoons of ricotta on each plate. Now add the flower sprouts and the fish and arrange bits of puffed buckwheat on the plate. To finish this dish ad some slices of mushrooms, pour the beetroot & linseed sauce in the middle and sprinkle some salt on top.

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Geflämmter Kabeljau, Beete, Ricotta, Molke & Buchweizen

Für 2 Personen

Ricotta

750 ml Frische Milch
40 ml Apfelessig
Salz & Agavensirup nach Geschmack

Die Milch auf 80°C erhitzen und dann den Essig hinzugeben, dabei nur kurz rühren. Den Topf von der Hitze nehmen und für 30 Minuten stehen lassen. Die Milch sollte sich nun in Fett und Molke geteilt haben und klumpig sein. Nun vorsichtig in ein Sieb mit Küchentuch ausgelegt geben und die Molke auffangen. Den Ricotta abkühlen lassen und anschließend mit den Gewürzen abschmecken.

Rote Beete & Leinsamen Sauce

250 ml Molke
120 g Rote Beete
50 g Kartoffel
1 Schalotte
50 g Leinöl
Salz, Agavensirup & Zitronensaft nach Geschmack

Die Beete, Kartoffel und Schalotte schälen und in grobe Würfel schneiden. Nun mit etwas Öl anschwitzen und anschließend mit der Molke ablöschen. Alles bei kleiner Hitze kochen bis die Beete weich ist. Den Topf in einen Küchenmixer leeren und alles glatt mixen. Nun beim Mixen das Leinöl hinzugeben und zuletzt noch mit den Gewürzen abschmecken.

Buchweizen Knusper

30 g Buchweizen
150 g Sonnenblumenöl
Salz nach Geschmack

Den Buchweizen in ausreichend Salzwasser kochen bis er weich ist, dann durch ein Sieb geben und mit Küchenpapier trocken tupfen. Das Sonnenblumenöl erhitzen und daran jeweils einen Esslöffel Buchweizen frittieren bis er gold-gelb und knusprig. Anschließen abtropfen, mit Salz würzen und bis zum Servieren trocken lagern.

Kabeljau

200 g Frisches Kabeljaufilet
Leinöl

Wenn vorhanden, die Gräten ziehen und die Haut abziehen. Den Fish in 5 mm dünne Scheiben schneiden und auf ein Blech legen, dann mit einem kleinen Bunsenbrenner abflämmen bis er Farbe hat. Nun noch mit Leinöl beträufeln.

Servieren

100 g Flower Sprouts
2 Champignons
Maldon Salz

In einer Pfanne die Flower Sprouts in etwas brauner Butter braten und mit Salz, Muskat und evtl. etwas Chili würzen. Die Flower sprouts sollten dann noch leichten Biss haben. Jetzt die Pilze hobeln und mit dem Anrichten beginnen. Dazu je drei Löffel Ricotta auf den Teller geben und die Flower Sprouts, sowie den Fisch anrichten. Nun den knusprigen Buchweizen und die Champignons dazugeben. Zum Schluß noch die Sauce in die Mitte geben und mit etwas Salz würzen.

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2020-01-15T15:52:56+00:00