- Skrei fillet (160g per serving)
- juice of ½ lemon
- a little hemp protein powder
- 1 clove of garlic
- olive oil for frying
The skreifilet is washed in cold water, dried and freed from bones with fish tweezers. Just before frying, the fillet is drizzled with fresh lemon juice and salted, not too sparingly, all around. The skin side is now “floured” with hemp protein powder.
For frying, some olive oil is added to an already preheated pan and set to the highest setting, – when the oil forms waves, the fish is placed skin-side down in the pan and the heat is reduced by about 40%. Thus, the fish fried for about 90 seconds and is then placed in an oven preheated to 100°c with the garlic pressed on for about 3-4 minutes. The duration here depends on the thickness of the fillet. When the fish is finished baking, no liquid protein should come out of the fish if possible.
- a little saffron (0,2 – 0,4g)
- 2 shallots – finely diced
- 25g butter
- 25g butter -very cold
- 200 ml cream
- 200 ml fish stock
- 1CL Pernod
In a saucepan, melt butter over medium heat and add shallots and saffron. Sauté them, stirring, until the shallots become translucent and the saffron begins to color. Now add a dash of Pernod, reduce briefly and add cream and fish stock. The sauce is now reduced by about half while stirring constantly until it becomes slightly creamy.
Carefully puree with a blender and strain through a sieve. Now, if necessary, the saffron sauce can be boiled down a little more to the desired consistency. Just before serving, add the cold butter in small cubes to the hot sauce and use a hand blender to “whip” it into a foam.
The foam is skimmed off the surface for serving.
Recipe for 6 servings
- 3 pounds of potatoes (three 1-pound potatoes, if possible).
- 200ml cream
- 1 egg yolk
- 8g cannabis flowers* (*Kush n Cheese)
- 2 fresh thyme sprigs
- 60g butter, -12g softened and 48g cut into about 1cm cubes
- coarse salt and freshly ground black pepper
- 2 garlic cloves, with the skin, slightly crushed
- olive oil for frying
- Due to the presence of celery hemp cream in this recipe, we used cannabis flower as a seasoning herb in this case for flavor reasons. We used “Kush n cheese” flowers, a strain where the flavors of pine, lemon and cheese are prominent. “Potato Pave” are also great for using with canna butter.
- Due to the high baking time and temperature, the cannabis flowers in this case do not necessarily need to be decarboxylated, – this happens during the baking process and has the advantage of retaining more flavors to be transferred to the Pave.
- Preheat the oven to 180°c.
- Cream and egg yolks are placed in a large bowl and seasoned with 1 teaspoon of salt, a little pepper and a little freshly grated nutmeg and whisked until smooth. The potatoes are peeled and, if necessary, cut a little straight on the sides, giving it a rectangular shape. Now add the potatoes in fine slices to the cream mixture. The best way to do this is to use a mandoline to work directly into the mixture. To avoid unnecessary oxidation and to ensure that cream also gets between the slices, the potato slices should be stirred in between.
- Now line a 25 × 12 × 7 cm baking pan with parchment paper – leaving an overhang of about 12 cm on all sides so that you can fold it shut later.
- Brush the parchment paper with the softened butter and season with a little salt and pepper.
- The potato slices should be cut so that you can lay them out in even layers in the baking dish.
- Thyme and cannabis are separated from the stem and mixed together, finely cut.
- Now the bottom of the baking dish is evenly lined with potato slices in two layers, and then sprinkled with a few cubes of butter, a bit of the thyme cannabis mixture and a bit of salt, and again topped with two layers of potato. This process repeats until the baking dish is filled.
- The edges of the parchment paper are now folded over the potato, wrapped tightly with aluminum foil and placed in the preheated oven. The pave will now bake for about 100 minutes, until the potatoes are quite soft when pierced with a wooden stick, remove from the oven and allow to cool for about 15 minutes. To cool further, the Pave should be loaded with some even pressure from the top until they have cooled down to room temperature. Wrap the cooled Pave block tightly and store in the refrigerator for at least 6 hours or up to two days.
- To serve, cut the block into 12 equal sized pieces (bricks) and fry with a little olive oil and the pressed garlic in a skillet over medium heat until golden brown on all sides. Here, make sure that the pave do not fall apart.
Three kinds of celery puree
The natural celery puree is produced based on which the other two varieties are then built upon.
- 1 large tuber of celery
- 250ml milk
- 150ml cream
- 35g butter
The celery is peeled, cut into about 5 cm cubes and cooked in a pot together with the milk for about 15 minutes on medium heat until soft. Now the water is drained, settled cream should be kept.
Beet celery puree
- 100ml beet juice
- possibly some cream for finishing
To make the beet celeriac puree, reduce the juice by about 2/3 in a saucepan until you have a thick syrup. Now stir a third of the celery cream with about 2-3 tablespoons of the reduction until smooth and season with salt and sugar, adding a little cream if necessary.
Remaining juice reduction can be easily kept in the refrigerator for a long time.
- Hemp leaves
- Sunflower seed oil
To prepare our hemp cream, we used a special device that made it possible to process (pacotize) the relatively robust, fresh hemp leaves into a fine cream.
Experience has shown that conventional household appliances do not achieve this performance.
For home use, it is therefore advisable to first cut fresh hemp leaves into small pieces, freeze them and then puree them as finely as possible, adding a little sunflower seed oil as quickly as possible and as cold as possible. Due to the heat generated during the process of blending, the cream quickly loses its vibrant green color.
Now the resulting cream is still passed through a sieve to remove coarse leaf residues.
Now stir one third of the celery puree with about two to three tablespoons of hemp cream and season with salt and sugar.