{"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":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[{"_seopress_pro_rich_snippets_article_author":"","_seopress_pro_rich_snippets_article_coverage_end_date":"","_seopress_pro_rich_snippets_article_coverage_end_time":"","_seopress_pro_rich_snippets_article_coverage_start_date":"","_seopress_pro_rich_snippets_article_coverage_start_time":"","_seopress_pro_rich_snippets_article_desc":"","_seopress_pro_rich_snippets_article_img":"","_seopress_pro_rich_snippets_article_speakable_css_selector":"","_seopress_pro_rich_snippets_article_title":"","_seopress_pro_rich_snippets_article_type":"Article","_seopress_pro_rich_snippets_recipes_calories":"","_seopress_pro_rich_snippets_recipes_cat":"Fine dining recipe","_seopress_pro_rich_snippets_recipes_cook_time":"","_seopress_pro_rich_snippets_recipes_cuisine":"","_seopress_pro_rich_snippets_recipes_img":"https:\/\/nordic-chefs.com\/wp-content\/uploads\/2023\/06\/Bacalao-blue-mussels-parsley-sauce-by-Poul-Andrias-Ziska-from-Restaurant-KOKS.webp","_seopress_pro_rich_snippets_recipes_ingredient":"STEP 1: Bacalao (Salted Cod Fish): 500 g salted cod fillet (bacalao)\nSTEP 2: Blue Mussels with Black Garlic: 300 g blue mussels\nSTEP 2: Blue Mussels with Black Garlic: 3\u20134 cloves black garlic\nSTEP 2: Blue Mussels with Black Garlic: Splash of water (as needed)\nSTEP 3: Parsley Sauce: 100g spinach puree\nSTEP 3: Parsley Sauce: 100g parsley puree\nSTEP 3: Parsley Sauce: 100g parsley oil\nSTEP 3: Parsley Sauce: 15g water\nSTEP 3: Parsley Sauce: 7g white wine vinegar\nSTEP 3: Parsley Sauce: 2g salt\nSTEP 3: Parsley Sauce: 0.5g xanthan gum\nSTEP 3: Parsley Sauce: 500g mussel stock","_seopress_pro_rich_snippets_recipes_instructions":"STEP 1: Bacalao (Salted Cod Fish): Begin by thoroughly rinsing the salt from the bacalao fillet and then cleaning it. STEP 1: Bacalao (Salted Cod Fish): Divide the fillet into pieces, each weighing approximately 40 grams. STEP 1: Bacalao (Salted Cod Fish): Place these pieces into a large container and fill it with water. STEP 1: Bacalao (Salted Cod Fish): Let the fish soak in the water for a full day, refreshing the water every four hours. STEP 1: Bacalao (Salted Cod Fish): 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\u2019t achieved this texture yet, extend the soaking process by another 4, 8, or 12 hours. STEP 2: Blue Mussels with Black Garlic: 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. STEP 2: Blue Mussels with Black Garlic: Steam your blue mussels for a few minutes until they open up, then let them cool down. STEP 2: Blue Mussels with Black Garlic: Once cooled, open and clean the mussels before covering them in the black garlic puree. STEP 3: Parsley Sauce: Add all the ingredients, except for the mussel stock and parsley oil, to a food processor. STEP 3: Parsley Sauce: Blend these ingredients together, adding just enough mussel stock to facilitate the process and achieve a smooth puree. STEP 3: Parsley Sauce: After that, add in the rest of the mussel stock. STEP 3: Parsley Sauce: Finally, slowly incorporate the parsley oil into the mixture.","_seopress_pro_rich_snippets_recipes_keywords":"","_seopress_pro_rich_snippets_recipes_name":"Bacalao, blue mussels &amp; parsley sauce","_seopress_pro_rich_snippets_recipes_notes":"Credits Photo Credit: Restaurant KOKS Restaurant: Restaurant Jordn\u00e6r","_seopress_pro_rich_snippets_recipes_prep_time":"","_seopress_pro_rich_snippets_recipes_rating":"","_seopress_pro_rich_snippets_recipes_rating_max":"","_seopress_pro_rich_snippets_recipes_rating_min":"","_seopress_pro_rich_snippets_recipes_video":"","_seopress_pro_rich_snippets_recipes_yield":"","_seopress_pro_rich_snippets_type":"recipes","_seopress_pro_rich_snippets_recipes_desc":"Bacalao with blue mussels and parsley sauce from Restaurant KOKS."}],"_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}]}}