{"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-miesmuscheln-petersiliensauce","status":"publish","type":"inspirations","link":"https:\/\/nordic-chefs.com\/de\/sich-inspirieren-lassen\/bacalao-miesmuscheln-petersiliensauce\/","title":{"rendered":"Kabeljau, Miesmuscheln &amp; Petersiliensauce"},"content":{"rendered":"<p class=\"wp-block-paragraph\">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<p class=\"wp-block-paragraph\">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<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\">SCHRITT 1: Kabeljau (gesalzener Stockfisch)<\/h3><h4 class=\"ingredients-label\">Inhaltsstoffe<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">500 g gesalzene Kabeljaufilets (Bacalao)<\/li><\/ul><h4 class=\"instructions-label\">Anweisungen<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Das Bacalao-Filet zun\u00e4chst gr\u00fcndlich vom Salz befreien und dann s\u00e4ubern.<\/p><\/li><li class=\"instruction-step\"><p>Das Filet in ca. 40 g schwere St\u00fccke teilen.<\/p><\/li><li class=\"instruction-step\"><p>Geben Sie diese St\u00fccke in einen gro\u00dfen Beh\u00e4lter und f\u00fcllen Sie ihn mit Wasser.<\/p><\/li><li class=\"instruction-step\"><p>Lassen Sie die Fische einen ganzen Tag lang im Wasser liegen, wobei Sie das Wasser alle vier Stunden auffrischen.<\/p><\/li><li class=\"instruction-step\"><p>Nach der 24-st\u00fcndigen Einweichzeit d\u00e4mpfen Sie einen Teil des Kabeljau, um seine Textur zu \u00fcberpr\u00fcfen. Er sollte sowohl flockig als auch seidig sein, mit einer leichten Salzigkeit. Wenn er diese Textur noch nicht erreicht hat, verl\u00e4ngern Sie den Einweichprozess um weitere 4, 8 oder 12 Stunden.<\/p><\/li><\/ol><\/div><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">SCHRITT 2: Miesmuscheln mit schwarzem Knoblauch<\/h3><h4 class=\"ingredients-label\">Inhaltsstoffe<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">300 g Miesmuscheln<\/li><li class=\"ingredient-item\">3\u20134 Zehen schwarzer Knoblauch<\/li><li class=\"ingredient-item\">Ein Spritzer Wasser (nach Bedarf)<\/li><\/ul><h4 class=\"instructions-label\">Anweisungen<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Gib schwarzen Knoblauch in eine K\u00fcchenmaschine und verarbeite ihn zu einem feinen P\u00fcree. Wenn der Knoblauch zu trocken ist, gib einen Schuss Wasser hinzu.<\/p><\/li><li class=\"instruction-step\"><p>D\u00e4mpfen Sie die Miesmuscheln einige Minuten lang, bis sie sich \u00f6ffnen, und lassen Sie sie dann abk\u00fchlen.<\/p><\/li><li class=\"instruction-step\"><p>Nach dem Abk\u00fchlen die Muscheln \u00f6ffnen und s\u00e4ubern, bevor sie mit dem schwarzen Knoblauchp\u00fcree bedeckt werden.<\/p><\/li><\/ol><\/div><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">SCHRITT 3: Petersiliensauce<\/h3><h4 class=\"ingredients-label\">Inhaltsstoffe<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">100 g Spinatp\u00fcree<\/li><li class=\"ingredient-item\">100g Petersilienp\u00fcree<\/li><li class=\"ingredient-item\">100g Petersilien\u00f6l<\/li><li class=\"ingredient-item\">15g Wasser<\/li><li class=\"ingredient-item\">7g wei\u00dfer Weinessig<\/li><li class=\"ingredient-item\">2g Salz<\/li><li class=\"ingredient-item\">0,5g Xanthangummi<\/li><li class=\"ingredient-item\">500g Muschelfond<\/li><\/ul><h4 class=\"instructions-label\">Anweisungen<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Alle Zutaten bis auf den Muschelsud und das Petersilien\u00f6l in eine K\u00fcchenmaschine geben.<\/p><\/li><li class=\"instruction-step\"><p>Diese Zutaten zusammen p\u00fcrieren, dabei gerade so viel Muschelbr\u00fche hinzuf\u00fcgen, dass der Vorgang erleichtert wird und ein glattes P\u00fcree entsteht.<\/p><\/li><li class=\"instruction-step\"><p>Danach den Rest des Muschelfonds hinzugeben.<\/p><\/li><li class=\"instruction-step\"><p>Zum Schluss das Petersilien\u00f6l langsam in die Mischung einarbeiten.<\/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\">Gutschriften<\/strong><\/h3>\r\n<p data-start=\"116\" data-end=\"186\"><strong data-start=\"116\" data-end=\"133\">Foto:<\/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\/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}]}}