CHEF RECIPEnordic-chefs.com
Bacalao, blue mussels & parsley sauce by Poul Andrias Ziska from Restaurant KOKS

Bacalao, blue mussels & parsley sauce

Restaurant KOKS is a two-Michelin-starred restaurant located in the Faroe Islands. Known for its innovative approach to cuisine, KOKS has become a destination for food enthusiasts from around the world. The cuisine at KOKS is deeply rooted in the Faroese landscape, presenting a modern interpretation…

Recipe by Poul Andrias Ziska

Ingredients

  • STEP 1: Bacalao (Salted Cod Fish) — 500 g salted cod fillet (bacalao)
  • STEP 2: Blue Mussels with Black Garlic — 300 g blue mussels
  • STEP 2: Blue Mussels with Black Garlic — 3–4 cloves black garlic
  • STEP 2: Blue Mussels with Black Garlic — Splash of water (as needed)
  • STEP 3: Parsley Sauce — 100g spinach puree
  • STEP 3: Parsley Sauce — 100g parsley puree
  • STEP 3: Parsley Sauce — 100g parsley oil
  • STEP 3: Parsley Sauce — 15g water
  • STEP 3: Parsley Sauce — 7g white wine vinegar
  • STEP 3: Parsley Sauce — 2g salt
  • STEP 3: Parsley Sauce — 0.5g xanthan gum
  • STEP 3: Parsley Sauce — 500g mussel stock

Method

  1. Begin by thoroughly rinsing the salt from the bacalao fillet and then cleaning it.
  2. Divide the fillet into pieces, each weighing approximately 40 grams.
  3. Place these pieces into a large container and fill it with water.
  4. Let the fish soak in the water for a full day, refreshing the water every four hours.
  5. After the 24-hour period, steam a portion of the bacalao to check its texture. It should be both flaky and silky, with a slight saltiness. If it hasn’t achieved this texture yet, extend the soaking process by another 4, 8, or 12 hours.
  6. ake some black garlic and process it in a food processor until you have a smooth puree. If the garlic is too dry, add a splash of water.
  7. Steam your blue mussels for a few minutes until they open up, then let them cool down.
  8. Once cooled, open and clean the mussels before covering them in the black garlic puree.
  9. Add all the ingredients, except for the mussel stock and parsley oil, to a food processor.
  10. Blend these ingredients together, adding just enough mussel stock to facilitate the process and achieve a smooth puree.
  11. After that, add in the rest of the mussel stock.
  12. Finally, slowly incorporate the parsley oil into the mixture.
Chef's note

Credits Photo Credit: Restaurant KOKSRestaurant: Restaurant Jordnær

Nordic Chefs · Designed in Denmark