{"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":"sebo-de-cordero-fermentado-con-pescado-fermentado","status":"publish","type":"inspirations","link":"https:\/\/nordic-chefs.com\/es\/inspirate\/sebo-de-cordero-fermentado-con-pescado-fermentado\/","title":{"rendered":"Sebo de cordero fermentado con pescado fermentado"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Un refinado bocado n\u00f3rdico que combina crema de sebo de cordero fermentado, crujientes galletas de queso y pescado de bacalao delicadamente fermentado. Esta creaci\u00f3n emblem\u00e1tica de Poul Andrias Ziska muestra los sabores puros y tradicionales de las Islas Feroe elevados a trav\u00e9s de la t\u00e9cnica moderna.<\/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\">PASO 1: Crema de sebo de cordero fermentado<\/h3><h4 class=\"ingredients-label\">Ingredientes<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">250g crema agria<\/li><li class=\"ingredient-item\">250g Queso crema<\/li><li class=\"ingredient-item\">250g Garnat\u00e1lg (Sebo de cordero fermentado)<\/li><\/ul><h4 class=\"instructions-label\">Instrucciones<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Derrite el sebo de cordero fermentado en una olla, as\u00e1ndolo durante aproximadamente un minuto. <\/p><\/li><li class=\"instruction-step\"><p>Cuela la grasa y d\u00e9jala a un lado, permitiendo que se enfr\u00ede hasta temperatura ambiente.<\/p><\/li><li class=\"instruction-step\"><p>Una vez enfriado, combine la manteca de res con el queso crema y la crema agria. Bata la mezcla hasta obtener una consistencia esponjosa.<\/p><\/li><li class=\"instruction-step\"><p>Transfiera la crema a una manga pastelera y gu\u00e1rdela en el refrigerador para su uso futuro.<\/p><\/li><\/ol><\/div><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">PASO 2: Galleta de queso<\/h3><h4 class=\"ingredients-label\">Ingredientes<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">100g Mantequilla sin sal<\/li><li class=\"ingredient-item\">250g de queso<\/li><li class=\"ingredient-item\">250g Harina<\/li><li class=\"ingredient-item\">4g Sal <\/li><li class=\"ingredient-item\">60g Agua<\/li><\/ul><h4 class=\"instructions-label\">Instrucciones<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Combine la mantequilla blanda y el queso en una Thermomix, o licuadora similar, y triture hasta que est\u00e9n bien mezclados. <\/p><\/li><li class=\"instruction-step\"><p>Transfiere la mezcla de queso y mantequilla a una batidora (como una KitchenAid) y agrega la harina, la sal y el agua. Mezcla hasta que se forme una masa. <\/p><\/li><li class=\"instruction-step\"><p>Extiende la masa hasta un grosor de 2 mm. Usando un aro de corte de 33 mm de di\u00e1metro, corta galletas individuales de la masa. <\/p><\/li><li class=\"instruction-step\"><p>Hornea las galletas a 140\u00b0C (284\u00b0F) por 20 minutos. <\/p><\/li><li class=\"instruction-step\"><p>Deja que las galletas se enfr\u00eden antes de guardarlas en un recipiente herm\u00e9tico para su uso futuro. <\/p><\/li><\/ol><\/div><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">PASO 3: Bacalao fermentado<\/h3><h4 class=\"ingredients-label\">Ingredientes<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">Bacalao<\/li><\/ul><h4 class=\"instructions-label\">Instrucciones<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Limpia el pescado, luego envasa al vac\u00edo. Cocina el pescado envasado a 50\u00b0C (122\u00b0F) durante 20 minutos.<\/p><\/li><li class=\"instruction-step\"><p>Congela el pescado cocido. Una vez completamente congelado, r\u00e1llalo y vuelve a meterlo en el congelador para su conservaci\u00f3n. Instrucciones para servir: 1. Coloca la crema de sebo fermentado sobre una galleta de queso. 2. Cubre la crema con un poco de pescado de bacalao fermentado y rallado. <\/p><\/li><li class=\"instruction-step\"><p> Deja que el cracker armado repose por un minuto, permitiendo que el pescado congelado se descongele ligeramente antes de servir. <\/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\">Cr\u00e9ditos<\/strong><\/h3>\r\n<p data-start=\"480\" data-end=\"547\"><strong data-start=\"480\" data-end=\"495\">Restaurante:<\/strong> Restaurante KOKS<br data-start=\"511\" data-end=\"514\" \/><strong data-start=\"514\" data-end=\"528\">Jefe de Cocina:<\/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\/es\/wp-json\/wp\/v2\/inspirations\/16906","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/media?parent=16906"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/tags?post=16906"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/inspiration-type?post=16906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}