Fogonero au gratin with roasted garlic mousseline and palm honey recipe
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Total: 25 min Diners: 4
In less than 30 minutes you can get with this recipe a dish to repeat many times. Taking advantage of the fact that the Norwegian stoker is an affordable and very versatile fish, we first grill it and then cover it with a roasted garlic and honey mousseline and give it the final touch of gratin in the oven.
It belongs to the cod family, with a smooth texture that allows many preparations both raw and fried, steamed, grilled or, as in this case, in the oven. The recipe we propose is just an idea, but whatever the fish recipe you want to prepare you can probably use fogonero to make it, precisely because it adapts to virtually all types of cooking as fried, stews, grilled etc
Now we no longer have to go to Norway to enjoy this fish perfect for everyday life, wild caught and sustainable.
How to prepare Norwegian stoker au gratin with roasted garlic mousseline
.First it is grilled hard, turn and turn, and then covered with a muslin which is nothing more than a dressed mayonnaise – in this case with roasted garlic and honey – which is “sufla” with egg white giving it a foamy texture ideal for gratin.
Ingredients
. Norwegian lobster, 4 loins of 180 g free-range egg, 1 u Palm honey, 20 g Garlic cloves, 3 u Lemon, 1 u Black pepper, c/s Salt, c/s Mild olive oil, 200 ml Fresh chives, 12 u Candied artichokes, 8 u
Step 1
Clean the loin of the Norwegian stoker by removing its bones with the help of tongs and portioning it into pieces of approximately 180 g.
Step 2
Wrap the garlic cloves in aluminum foil and bake at 180ºC for 20 minutes.
Step 3
.Mark the stoker on the grill very strong, smeared in a little oil, on both sides and arrange on a tray suitable for the oven, skin side down and a little salt on the meat.
Step 4
Separate the egg white from the yolk. Place the yolk in a mixing glass with the peeled roasted garlic cloves and the white in a separate bowl.
Step 5
Add the oil to the yolk and garlic and emulsify like a mayonnaise. Add the lemon juice to taste, salt, black pepper and the honey.
Step 6
Whip the egg whites until stiff and mix with the mayonnaise. Cover the fish with the muslin and bake in the oven with the broiler on at 220ºC until golden brown.
Step 7
Warm the candied artichokes in the microwave and serve on one side of the grilled fish, also finish with a little lemon zest.
