Das Restaurant KOKS ist ein Zwei-Michelin-Sterne-Restaurant auf den F\u00e4r\u00f6er-Inseln. Das KOKS ist f\u00fcr seine innovative K\u00fcche bekannt und hat sich zu einem Ziel f\u00fcr Feinschmecker aus aller Welt entwickelt.<\/p>\n\n\n\n
Die K\u00fcche des KOKS ist tief in der f\u00e4r\u00f6ischen Landschaft verwurzelt und pr\u00e4sentiert eine moderne Interpretation traditioneller f\u00e4r\u00f6ischer Kochpraktiken. Das Restaurant ist bekannt f\u00fcr die Verwendung von lokal bezogenen, saisonalen Zutaten aus der umliegenden Land- und Seewelt, darunter fermentiertes Lammfleisch, Meeresfr\u00fcchte und lokal gesammelte Pflanzen. Jedes Gericht ist so gestaltet, dass es ein gastronomisches Erlebnis bietet, das die f\u00e4r\u00f6ische Kultur und kulinarischen Traditionen widerspiegelt, w\u00e4hrend gleichzeitig die Grenzen der gehobenen K\u00fcche erweitert werden.<\/p>\n\n\n\n
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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 & 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_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\/de\/wp-json\/wp\/v2\/inspirations\/16902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/media?parent=16902"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/tags?post=16902"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/inspiration-type?post=16902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}