Le restaurant KOKS est un \u00e9tablissement deux fois \u00e9toil\u00e9 situ\u00e9 dans les \u00eeles F\u00e9ro\u00e9. Connu pour son approche innovante de la cuisine, KOKS est devenu une destination pour les amateurs de cuisine du monde entier.<\/p>\n\n\n\n
La cuisine de KOKS est profond\u00e9ment enracin\u00e9e dans le paysage f\u00e9ro\u00efen, pr\u00e9sentant une interpr\u00e9tation moderne des pratiques culinaires traditionnelles des \u00eeles F\u00e9ro\u00e9. Le restaurant est r\u00e9put\u00e9 pour utiliser des ingr\u00e9dients de saison d'origine locale, provenant de la terre et de la mer environnantes, notamment de l'agneau ferment\u00e9, des fruits de mer et des plantes cueillies localement. Chaque plat est con\u00e7u pour offrir une exp\u00e9rience gastronomique qui refl\u00e8te la culture et les traditions culinaires f\u00e9ro\u00efennes tout en repoussant les limites de la haute cuisine.<\/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\/fr\/wp-json\/wp\/v2\/inspirations\/16902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/media?parent=16902"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/tags?post=16902"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/inspiration-type?post=16902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}