Whitefish with chanterelles and Cauliflower Puree

Day 1 after 8 days of water fasting.

Whitefish with chanterelles and a bit tastier cauliflower puree of the right texture

Cauliflover puree.

Its probably best to make the puree first.
Peal of the cauliflower “minitrees” and boil the cauliflower using steam in a suitable durchslag with the caulflowers and a lid on top, for 10ish minutes until its nicely soft but still a bit al dente. Let it steam off for a while.
Add a cup of grated parmesan, a good lump of butter, an egg yolk, some taste with eg. tarragon, nutmet, salt and pepper. Mix with some kitchen tool. Let it cool if necessary, then heat it up in a pan when it’s time to fry the fish.

Skimmed butter.

Warm up some butter without burning it in a saucepan. Pour into a glass and let it set for a while until you can pour the clear liquid over into another glass or similar.

Sort out the chanterellsauce.

Clean the mushrooms and chop the biggest ones.
Chop some shallots finely.
Varm the chanterelles on low heat until the water has dissapted (10min.-ish)
Add butter and the shallots
Add some gentle white wine and a bit more cream than wine.
Let simmer for close to an hour.
Add taste with fish sauce, a bit of sweet Dijon, some Soy sauce, a piece of fat blue cheese (like Blue Camambert) and most importantly a bit of Sheriff’s Jallu (Cognacish finnish boose). Salt and pepper

The Fish.

Cut the fish in 2inch slices across the body. Let the whitefish fry on a fairly high heat until the skin is golden and crispy. Salt and pepper. Turn and fry completely on the other side. Salt and pepper.

Place the whitefish on a plate and add finely chopped parsley and some grated horseradish. Season with salt and pepper. Pour over the last skimmed butter.

Voilá and Bon Appetit!

Ingredients:
1 Egg yolk
Butter for everything
Fish
Parmesan
White wine
Cream
Fish oil
Jallu
Parmesan
Bluecheese
Herbs/Sesoning

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