{"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-moules-bleues-sauce-au-persil","status":"publish","type":"inspirations","link":"https:\/\/nordic-chefs.com\/fr\/sinspirer\/bacalao-moules-bleues-sauce-au-persil\/","title":{"rendered":"Morue, moules bleues et sauce au persil"},"content":{"rendered":"<p class=\"wp-block-paragraph\">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<p class=\"wp-block-paragraph\">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<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\">\u00c9TAPE 1\u00a0: Bacalao (morue sal\u00e9e)<\/h3><h4 class=\"ingredients-label\">Ingr\u00e9dients<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">500 g de filet de morue sal\u00e9e (bacalao)<\/li><\/ul><h4 class=\"instructions-label\">Instructions<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Commencez par rincer soigneusement le sel du filet de bacalao et nettoyez-le.<\/p><\/li><li class=\"instruction-step\"><p>Diviser le filet en morceaux d'environ 40 grammes chacun.<\/p><\/li><li class=\"instruction-step\"><p>Placez ces morceaux dans un grand r\u00e9cipient et remplissez-le d'eau.<\/p><\/li><li class=\"instruction-step\"><p>Laissez le poisson tremper dans l'eau pendant une journ\u00e9e enti\u00e8re, en rafra\u00eechissant l'eau toutes les quatre heures.<\/p><\/li><li class=\"instruction-step\"><p>Apr\u00e8s la p\u00e9riode de 24 heures, faites cuire \u00e0 la vapeur une portion de morue pour v\u00e9rifier sa texture. Elle doit \u00eatre \u00e0 la fois floconneuse et soyeuse, avec une l\u00e9g\u00e8re salinit\u00e9. Si elle n'a pas encore atteint cette texture, prolongez le processus de trempage de 4, 8 ou 12 heures suppl\u00e9mentaires.<\/p><\/li><\/ol><\/div><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">\u00c9TAPE 2 : Moules bleues \u00e0 l'ail noir<\/h3><h4 class=\"ingredients-label\">Ingr\u00e9dients<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">300 g de moules bleues<\/li><li class=\"ingredient-item\">3\u20134 gousses d'ail noir<\/li><li class=\"ingredient-item\">Arroser d'un peu d'eau (si n\u00e9cessaire)<\/li><\/ul><h4 class=\"instructions-label\">Instructions<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Prenez de l'ail noir et passez-le au robot culinaire jusqu'\u00e0 obtenir une pur\u00e9e lisse. Si l'ail est trop sec, ajoutez un peu d'eau.<\/p><\/li><li class=\"instruction-step\"><p>Faites cuire vos moules bleues \u00e0 la vapeur pendant quelques minutes jusqu'\u00e0 ce qu'elles s'ouvrent, puis laissez-les refroidir.<\/p><\/li><li class=\"instruction-step\"><p>Une fois refroidies, ouvrir et nettoyer les moules avant de les recouvrir de la pur\u00e9e d'ail noir.<\/p><\/li><\/ol><\/div><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">\u00c9TAPE 3 : Sauce au persil<\/h3><h4 class=\"ingredients-label\">Ingr\u00e9dients<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">100g de pur\u00e9e d'\u00e9pinards<\/li><li class=\"ingredient-item\">100g de pur\u00e9e de persil<\/li><li class=\"ingredient-item\">100g d'huile de persil<\/li><li class=\"ingredient-item\">15g d'eau<\/li><li class=\"ingredient-item\">vinaigre de vin blanc 7g<\/li><li class=\"ingredient-item\">2g de sel<\/li><li class=\"ingredient-item\">0,5 g de gomme xanthane<\/li><li class=\"ingredient-item\">500g de fumet de moules<\/li><\/ul><h4 class=\"instructions-label\">Instructions<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Mettre tous les ingr\u00e9dients, \u00e0 l'exception du bouillon de moules et de l'huile de persil, dans un robot de cuisine.<\/p><\/li><li class=\"instruction-step\"><p>Mixer ces ingr\u00e9dients en ajoutant juste assez de bouillon de moules pour faciliter le processus et obtenir une pur\u00e9e lisse.<\/p><\/li><li class=\"instruction-step\"><p>Ajouter ensuite le reste du bouillon de moules.<\/p><\/li><li class=\"instruction-step\"><p>Enfin, incorporer lentement l'huile de persil au m\u00e9lange.<\/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\">Cr\u00e9dits<\/strong><\/h3>\r\n<p data-start=\"116\" data-end=\"186\"><strong data-start=\"116\" data-end=\"133\">Cr\u00e9dit photo :<\/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\/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}]}}