{"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":"suif-dagneau-fermente-avec-du-poisson-fermente","status":"publish","type":"inspirations","link":"https:\/\/nordic-chefs.com\/fr\/sinspirer\/suif-dagneau-fermente-avec-du-poisson-fermente\/","title":{"rendered":"Suif d'agneau ferment\u00e9 avec du poisson ferment\u00e9"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Une bouch\u00e9e nordique raffin\u00e9e combinant une cr\u00e8me de suif d'agneau ferment\u00e9, des crackers au fromage croustillants et du poisson cod\u00e9 d\u00e9licatement ferment\u00e9. Cette cr\u00e9ation signature de Poul Andrias Ziska met en valeur les saveurs pures et traditionnelles des \u00eeles F\u00e9ro\u00e9, sublim\u00e9es par une technique moderne.<\/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 : Cr\u00e8me de suif d'agneau ferment\u00e9<\/h3><h4 class=\"ingredients-label\">Ingr\u00e9dients<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">250g de cr\u00e8me aigre<\/li><li class=\"ingredient-item\">250g de fromage \u00e0 la cr\u00e8me<\/li><li class=\"ingredient-item\">250g Garnat\u00e1lg (suif d'agneau ferment\u00e9)<\/li><\/ul><h4 class=\"instructions-label\">Instructions<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Faire fondre le suif de mouton ferment\u00e9 dans une casserole, en le faisant r\u00f4tir pendant environ une minute. <\/p><\/li><li class=\"instruction-step\"><p>Filtrez le suif et mettez-le de c\u00f4t\u00e9, en le laissant refroidir \u00e0 temp\u00e9rature ambiante.<\/p><\/li><li class=\"instruction-step\"><p>Une fois refroidi, combinez le suif avec le fromage \u00e0 la cr\u00e8me et la cr\u00e8me sure. Fouettez le m\u00e9lange jusqu'\u00e0 obtenir une consistance mousseuse.<\/p><\/li><li class=\"instruction-step\"><p>Transf\u00e9rer la cr\u00e8me dans une poche \u00e0 douille et la conserver au r\u00e9frig\u00e9rateur pour une utilisation future.<\/p><\/li><\/ol><\/div><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">\u00c9TAPE 2 : Crackers au fromage<\/h3><h4 class=\"ingredients-label\">Ingr\u00e9dients<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">100g Beurre mou<\/li><li class=\"ingredient-item\">250g de fromage<\/li><li class=\"ingredient-item\">250g de farine<\/li><li class=\"ingredient-item\">4g Sel <\/li><li class=\"ingredient-item\">60g d'eau<\/li><\/ul><h4 class=\"instructions-label\">Instructions<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Combinez le beurre mou et le fromage dans un Thermomix, ou un mixeur similaire, et mixez jusqu'\u00e0 ce que le m\u00e9lange soit homog\u00e8ne. <\/p><\/li><li class=\"instruction-step\"><p>Transf\u00e9rez le m\u00e9lange de fromage et de beurre dans un batteur (comme un KitchenAid) et ajoutez la farine, le sel et l'eau. M\u00e9langez jusqu'\u00e0 formation d'une p\u00e2te. <\/p><\/li><li class=\"instruction-step\"><p>\u00c9talez la p\u00e2te sur une \u00e9paisseur de 2 mm. \u00c0 l'aide d'un emporte-pi\u00e8ce de 33 mm de diam\u00e8tre, d\u00e9coupez des crackers individuels dans la p\u00e2te. <\/p><\/li><li class=\"instruction-step\"><p>Faites cuire les craquelins \u00e0 140\u00b0C (284\u00b0F) pendant 20 minutes. <\/p><\/li><li class=\"instruction-step\"><p>Laissez refroidir les craquelins avant de les conserver dans un r\u00e9cipient herm\u00e9tique pour une utilisation ult\u00e9rieure. <\/p><\/li><\/ol><\/div><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">\u00c9TAPE 3 : Poisson cabillaud ferment\u00e9<\/h3><h4 class=\"ingredients-label\">Ingr\u00e9dients<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">Morue<\/li><\/ul><h4 class=\"instructions-label\">Instructions<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Nettoyez le poisson, puis emballez-le sous vide. Faites cuire le poisson emball\u00e9 \u00e0 50\u00b0C (122\u00b0F) pendant 20 minutes.<\/p><\/li><li class=\"instruction-step\"><p>Congeler le poisson cuit. Une fois compl\u00e8tement congel\u00e9, le r\u00e2per et le remettre au cong\u00e9lateur pour le stockage. Instructions de dressage 1. Pocher la cr\u00e8me de suif ferment\u00e9 sur un cracker au fromage. 2. Garnir la cr\u00e8me avec un peu de poisson de morue ferment\u00e9 r\u00e2p\u00e9. <\/p><\/li><li class=\"instruction-step\"><p> Laissez le cracker assembl\u00e9 reposer une minute, permettant au poisson congel\u00e9 de d\u00e9congeler l\u00e9g\u00e8rement avant 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\u00e9dits<\/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\">Chef de cuisine :<\/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\/fr\/wp-json\/wp\/v2\/inspirations\/16906","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=16906"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/tags?post=16906"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/inspiration-type?post=16906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}