{"id":16906,"date":"2025-11-02T20:55:37","date_gmt":"2025-11-02T18:55:37","guid":{"rendered":"https:\/\/nordic-chefs.com\/?post_type=inspirations&#038;p=16906"},"modified":"2026-09-28T14:43:19","modified_gmt":"2026-09-28T12:43:19","slug":"fermentierter-lammtalg-mit-fermentiertem-fisch","status":"publish","type":"inspirations","link":"https:\/\/nordic-chefs.com\/de\/sich-inspirieren-lassen\/fermentierter-lammtalg-mit-fermentiertem-fisch\/","title":{"rendered":"Fermentierter Lammtalg mit fermentiertem Fisch"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Ein raffinierter nordischer Bissen, der fermentierte Lamm-Talgcreme, knusprige K\u00e4se-Cracker und zart fermentierten Kabeljau kombiniert. Diese Kreation von Poul Andrias Ziska pr\u00e4sentiert die reinen, traditionellen Aromen der F\u00e4r\u00f6er-Inseln, verfeinert durch moderne Technik.<\/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: Fermentierte Lamm-Talg-Creme<\/h3><h4 class=\"ingredients-label\">Inhaltsstoffe<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">250 g Saure Sahne<\/li><li class=\"ingredient-item\">250g Frischk\u00e4se<\/li><li class=\"ingredient-item\">250g Garnat\u00e1lg (fermentierte Lamm-Talgcreme)<\/li><\/ul><h4 class=\"instructions-label\">Anweisungen<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Das fermentierte Lamm Talg in einem Topf schmelzen und etwa eine Minute r\u00f6sten. <\/p><\/li><li class=\"instruction-step\"><p>Das Talg abseihen und beiseite stellen, bis er Raumtemperatur erreicht hat.<\/p><\/li><li class=\"instruction-step\"><p>Sobald er abgek\u00fchlt ist, Talg mit Frischk\u00e4se und Sauerrahm vermischen. Die Masse schaumig schlagen, bis sie eine luftige Konsistenz erreicht.<\/p><\/li><li class=\"instruction-step\"><p>Die Creme in einen Spritzbeutel f\u00fcllen und bis zur weiteren Verwendung im K\u00fchlschrank aufbewahren.<\/p><\/li><\/ol><\/div><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">SCHRITT 2: K\u00e4se-Cracker<\/h3><h4 class=\"ingredients-label\">Inhaltsstoffe<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">100g weiche Butter<\/li><li class=\"ingredient-item\">250 g K\u00e4se<\/li><li class=\"ingredient-item\">250g Mehl<\/li><li class=\"ingredient-item\">4g Salz <\/li><li class=\"ingredient-item\">60g Wasser<\/li><\/ul><h4 class=\"instructions-label\">Anweisungen<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Die weiche Butter und den K\u00e4se in einem Thermomix, oder einem \u00e4hnlichen Mixer, vermischen und mixen, bis alles gr\u00fcndlich vermengt ist. <\/p><\/li><li class=\"instruction-step\"><p>Die K\u00e4se-Butter-Mischung in eine K\u00fcchenmaschine (wie eine KitchenAid) geben und Mehl, Salz und Wasser hinzuf\u00fcgen. Vermischen, bis ein Teig entsteht. <\/p><\/li><li class=\"instruction-step\"><p>Den Teig 2 mm dick ausrollen. Mit einem Ausstecher von 33 mm Durchmesser einzelne Kekse aus dem Teig ausstechen. <\/p><\/li><li class=\"instruction-step\"><p>Die Cracker bei 140\u00b0C (284\u00b0F) f\u00fcr 20 Minuten backen. <\/p><\/li><li class=\"instruction-step\"><p>Lassen Sie die Crackers abk\u00fchlen, bevor Sie sie zur sp\u00e4teren Verwendung in einem luftdichten Beh\u00e4lter aufbewahren. <\/p><\/li><\/ol><\/div><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">SCHRITT 3: Fermentierter Kabeljau<\/h3><h4 class=\"ingredients-label\">Inhaltsstoffe<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">Kabeljau<\/li><\/ul><h4 class=\"instructions-label\">Anweisungen<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Den Fisch ausnehmen, dann vakuumieren. Den vakuumverpackten Fisch bei 50\u00b0C (122\u00b0F) f\u00fcr 20 Minuten garen.<\/p><\/li><li class=\"instruction-step\"><p>Den gekochten Fisch einfrieren. Sobald er vollst\u00e4ndig gefroren ist, reiben und wieder einfrieren zur Aufbewahrung. Anrichtungsanweisungen 1. Die fermentierte Talgcreme auf einen K\u00e4se-Cracker spritzen. 2. Die Creme mit etwas vom geriebenen, fermentierten Kabeljau belegen. <\/p><\/li><li class=\"instruction-step\"><p> Lassen Sie den fertigen Cracker eine Minute ruhen, damit der gefrorene Fisch vor dem Servieren leicht antauen kann. <\/p><\/li><\/ol><\/div><\/div>\n<div class=\"nc-recipe-notes\"><h3 data-start=\"462\" data-end=\"479\"><strong data-start=\"466\" data-end=\"477\">Gutschriften<\/strong><\/h3>\r\n<p data-start=\"480\" data-end=\"547\"><strong data-start=\"480\" data-end=\"495\">Restaurant<\/strong> Restaurant KOKS<br data-start=\"511\" data-end=\"514\" \/><strong data-start=\"514\" data-end=\"528\">K\u00fcchenchef<\/strong> Poul Andrias Ziska<\/p><\/div>\n<\/div>\n<!-- nc-rendered-recipe-fallback-end -->","protected":false},"featured_media":5751,"parent":0,"template":"","meta":{"_acf_changed":true,"_seopress_titles_title":"Fermented Lamb Tallow & Cod | Restaurant KOKS","_seopress_titles_desc":"Chef Poul Andrias Ziska\u2019s fermented lamb tallow cream, cheese crackers and fermented cod fish from Restaurant KOKS.","_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\/Fermented-lamb-tallow-with-fermented.webp","_seopress_pro_rich_snippets_recipes_ingredient":"STEP 1: Fermented Lamb Tallow Cream: 250g Sour Cream\nSTEP 1: Fermented Lamb Tallow Cream: 250g Cream Cheese\nSTEP 1: Fermented Lamb Tallow Cream: 250g Garnat\u00e1lg (Fermented Lamb Tallow)\nSTEP 2: Cheese Cracker: 100g Soft Butter\nSTEP 2: Cheese Cracker: 250g Cheese\nSTEP 2: Cheese Cracker: 250g Flour\nSTEP 2: Cheese Cracker: 4g Salt \nSTEP 2: Cheese Cracker: 60g Water\nSTEP 3: Fermented Cod Fish: Cod Fish","_seopress_pro_rich_snippets_recipes_instructions":"STEP 1: Fermented Lamb Tallow Cream: Melt the fermented lamb tallow in a pot, roasting it for about a minute.  STEP 1: Fermented Lamb Tallow Cream: Strain the tallow and set it aside, allowing it to cool down to room temperature. STEP 1: Fermented Lamb Tallow Cream: Once cooled, combine the tallow with the cream cheese and sour cream. Whisk the mixture until it achieves a fluffy consistency. STEP 1: Fermented Lamb Tallow Cream: Transfer the cream into a piping bag and store it in the refrigerator for future use. STEP 2: Cheese Cracker: Combine the soft butter and cheese in a Thermomix, or similar blender, and blitz until thoroughly mixed.  STEP 2: Cheese Cracker: Transfer the cheese and butter mixture to a mixer (like a KitchenAid) and add the flour, salt, and water. Mix until a dough forms.  STEP 2: Cheese Cracker: Roll the dough out to a thickness of 2mm. Using a 33mm diameter cutting ring, punch out individual crackers from the dough.  STEP 2: Cheese Cracker: Bake the crackers at 140\u00b0C (284\u00b0F) for 20 minutes.  STEP 2: Cheese Cracker: Allow the crackers to cool before storing them in an airtight container for future use.  STEP 3: Fermented Cod Fish: Clean the fish, then vacuum pack it. Cook the packed fish at 50\u00b0C (122\u00b0F) for 20 minutes. STEP 3: Fermented Cod Fish: Freeze the cooked fish. Once fully frozen, grate it and return it to the freezer for storage. Plating Instructions 1. Pipe the fermented tallow cream onto a cheese cracker. 2. Top the cream with some of the grated, fermented cod fish.  STEP 3: Fermented Cod Fish:  Let the assembled cracker sit for a minute, allowing the frozen fish to defrost slightly before serving. ","_seopress_pro_rich_snippets_recipes_keywords":"","_seopress_pro_rich_snippets_recipes_name":"Fermented lamb tallow with fermented fish","_seopress_pro_rich_snippets_recipes_notes":"Credits Restaurant: Restaurant KOKS Head Chef: Poul Andrias Ziska","_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":"Fermented lamb tallow cream with cheese crackers and fermented cod fish by Chef Poul Andrias Ziska."}],"_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-16906","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\/16906","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=16906"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/tags?post=16906"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/inspiration-type?post=16906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}