{"id":16902,"date":"2025-11-02T20:31:10","date_gmt":"2025-11-02T18:31:10","guid":{"rendered":"https:\/\/nordic-chefs.com\/?post_type=inspirations&#038;p=16902"},"modified":"2026-09-28T14:43:27","modified_gmt":"2026-09-28T12:43:27","slug":"bacalao-blamuslinger-persillesauce","status":"publish","type":"inspirations","link":"https:\/\/nordic-chefs.com\/da\/bliv-inspireret\/bacalao-blamuslinger-persillesauce\/","title":{"rendered":"Bacalao, bl\u00e5muslinger og persillesauce"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Restaurant KOKS er en to-michelin-stjernet restaurant p\u00e5 F\u00e6r\u00f8erne. KOKS er kendt for sin innovative tilgang til k\u00f8kkenet og er blevet en destination for madentusiaster fra hele verden.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">KOKS' k\u00f8kken er dybt forankret i det f\u00e6r\u00f8ske landskab og pr\u00e6senterer en moderne fortolkning af traditionelle f\u00e6r\u00f8ske madlavningpraksisser. Restauranten er kendt for at bruge lokalt producerede, s\u00e6sonbestemte ingredienser fra det omkringliggende land og hav, herunder fermenteret lam, fisk og skaldyr samt lokalt sankede planter. Hver ret er skabt for at tilbyde en gastronomisk oplevelse, der afspejler f\u00e6r\u00f8sk kultur og kulinariske traditioner, samtidig med at den skubber gr\u00e6nserne for fin spisning.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<!-- nc-rendered-recipe-fallback-start -->\n<style>body.single-inspirations .elementor-widget-shortcode{display:none!important}.nc-recipe-fallback{margin:24px 0 34px}.nc-recipe-fallback .nc-recipe-notes{margin:18px 0 8px;font-family:Inter,sans-serif;font-size:15px;line-height:1.6;color:#2d2d2d}.nc-rendered-related-products{margin:34px 0 10px}.nc-rendered-related-products .related-products-heading{font-family:Inter,sans-serif;font-size:24px;text-align:center;font-weight:600;margin:0 auto 20px;color:#2D2D2D}@media(max-width:768px){.nc-rendered-related-products .related-products-heading{font-size:20px}}<\/style>\n<div class=\"nc-recipe-fallback\">\n<div class=\"recipes-container nc-rendered-recipes\"><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">TRIN 1: Bacalao (Saltet Torsk)<\/h3><h4 class=\"ingredients-label\">Ingredienser<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">500 g saltet torskefilet (bacalao)<\/li><\/ul><h4 class=\"instructions-label\">Instruktioner<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Begynd med at skylle saltet grundigt af bacalaofileten, og rens den derefter.<\/p><\/li><li class=\"instruction-step\"><p>Del fileten i stykker, som hver vejer cirka 40 gram.<\/p><\/li><li class=\"instruction-step\"><p>L\u00e6g disse stykker i en stor beholder, og fyld den med vand.<\/p><\/li><li class=\"instruction-step\"><p>Lad fiskene ligge i vandet en hel dag, og opfrisk vandet hver fjerde time.<\/p><\/li><li class=\"instruction-step\"><p>Efter 24-timers perioden dampes en del af bacalaoen for at kontrollere dets tekstur. Det skal v\u00e6re b\u00e5de flaget og silkeagtigt, med en let salthed. Hvis det endnu ikke har opn\u00e5et denne tekstur, forl\u00e6nges udbl\u00f8dningen med yderligere 4, 8 eller 12 timer.<\/p><\/li><\/ol><\/div><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">TRIN 2: Bl\u00e5muslinger med sort hvidl\u00f8g<\/h3><h4 class=\"ingredients-label\">Ingredienser<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">300 g bl\u00e5muslinger<\/li><li class=\"ingredient-item\">3\u20134 fed hvidl\u00f8g<\/li><li class=\"ingredient-item\">Skv\u00e6t vand (efter behov)<\/li><\/ul><h4 class=\"instructions-label\">Instruktioner<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Tag noget sort hvidl\u00f8g og blend det i en foodprocessor, indtil du har en glat pur\u00e9. Hvis hvidl\u00f8get er for t\u00f8rt, tils\u00e6t en smule vand.<\/p><\/li><li class=\"instruction-step\"><p>Damp dine bl\u00e5muslinger i et par minutter, indtil de \u00e5bner sig, og lad dem derefter k\u00f8le af.<\/p><\/li><li class=\"instruction-step\"><p>N\u00e5r muslingerne er afk\u00f8let, \u00e5bnes og renses de, inden de d\u00e6kkes med sort hvidl\u00f8gspur\u00e9.<\/p><\/li><\/ol><\/div><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">TRIN 3: Persillesovs<\/h3><h4 class=\"ingredients-label\">Ingredienser<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">100g spinatpur\u00e9<\/li><li class=\"ingredient-item\">100g persillepur\u00e9<\/li><li class=\"ingredient-item\">100g persilleolie<\/li><li class=\"ingredient-item\">15g vand<\/li><li class=\"ingredient-item\">7g hvidvinseddike<\/li><li class=\"ingredient-item\">2g salt<\/li><li class=\"ingredient-item\">0,5 g xanthangummi<\/li><li class=\"ingredient-item\">500g muslingefond<\/li><\/ul><h4 class=\"instructions-label\">Instruktioner<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Kom alle ingredienserne, undtagen muslingefond og persilleolie, i en foodprocessor.<\/p><\/li><li class=\"instruction-step\"><p>Blend disse ingredienser sammen, og tils\u00e6t lige akkurat nok muslingefond til at lette processen og opn\u00e5 en glat pur\u00e9.<\/p><\/li><li class=\"instruction-step\"><p>Derefter tils\u00e6ttes resten af muslingefonden.<\/p><\/li><li class=\"instruction-step\"><p>Til sidst inkorporeres persilleolien langsomt i blandingen.<\/p><\/li><\/ol><\/div><\/div>\n<div class=\"nc-recipe-notes\"><h3 data-start=\"98\" data-end=\"115\"><strong data-start=\"102\" data-end=\"113\">Kreditter<\/strong><\/h3>\r\n<p data-start=\"116\" data-end=\"186\"><strong data-start=\"116\" data-end=\"133\">Fotokredit:<\/strong> Restaurant KOKS<br data-start=\"149\" data-end=\"152\" \/><strong data-start=\"152\" data-end=\"167\">Restaurant:<\/strong> Restaurant Jordn\u00e6r<\/p><\/div>\n<\/div>\n<!-- nc-rendered-recipe-fallback-end -->","protected":false},"featured_media":5763,"parent":0,"template":"","meta":{"_acf_changed":false,"_seopress_titles_title":"Bacalao with Blue Mussels & Parsley Sauce \u2013 Nordic Recipe","_seopress_titles_desc":"Discover a Nordic bacalao dish with blue mussels and parsley sauce, inspired by modern fine dining and traditional seafood techniques.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"bacalao recipe,blue mussels,parsley sauce","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"tags":[],"inspiration-type":[252],"class_list":["post-16902","inspirations","type-inspirations","status-publish","has-post-thumbnail","hentry","inspiration-type-croustade_recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/inspirations\/16902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/media?parent=16902"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/tags?post=16902"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/inspiration-type?post=16902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}