Recipe of the Month: Vanilla Fish with Mirepoix

ingredients

vanilla salt:

• 100 g raw moist sea salt
• 1 vanilla bean (see also our current vanilla test)

Fish:

• 4 prawns or 8 fillets. Ecologically justifiable: for example a plaque with the seal MSC. Alternatively: Sole, flap from aquaculture (see also our guide to buying fish).
• 2 lemons
• 2 tablespoons cumin seeds
• 80 grams of butter
• 2 tp vanilla salt

Mirepoix:

• 1 kg of root and turnip vegetables such as Swedish, carrots, yellow and beets, parsnips, parsley roots
• 1 tablespoon butter
• 1/2 tablespoon sugar
• 1 tp vanilla salt
• 1/2 tablespoon cumin seed

Foam:

• 1/2 leek
• 1 tablespoon butter
• 1/2 tablespoon sugar
• 1 slice of smoked bacon
• 1 tablespoon cumin seeds
• 40 ml of fish
• 50 ml absinthe
• 1 tablespoon salt
• 150 ml of milk

Nutritional values ​​per serving

• Energy: 568 kcal / 2,385 kJ
• Protein: 31 g
• Fat: 29 g
• Carbohydrates: 35 g
• salt: 4 g

prepared

Make a vanilla salon. At least one day before eating, put the salt in a screw-on jar, mix with the vanilla pulp and crushed legume. Close the jar tightly. The longer the whole stretch, the more intense the vanilla aroma.

Roast cumin seeds. Roast 3 tablespoons in a pan without fat, crush in a mortar.

Prepare milk foam. Wash the leek, cut into rings, drizzle in butter with sugar, defrost with vermouth, fill with milk. Add coarsely chopped bacon, cumin, fish stock and salt. Boil, stirring regularly, for about an hour. Pour everything through a fine sieve, keep the stock warm.

Prepare Mirepoix. For this specialty made from colored turnips and roots, peel and finely chop the vegetables (edge ​​length: 0.5 cm). Due to the beet stains, store and prepare these cubes separately. Melt the butter in a pan and burn the chopped vegetables with the sugar, reducing the heat. As soon as they are cooked but still al dente: season with vanilla salt and cumin, keep warm.

fry fish. Rub fillets with lemon juice, vanilla salt and cumin. Fry in butter on both sides over medium heat.

Foam. Foam hot milk foam with a hand mixer. Add to the fish and mirepoix.

A tip from the test kitchen

Vanilla salt in stock. Raw, moist sea salt absorbs vanilla flavors well. It is a good idea to provide immediately.

Moderate temperature for milk foam. The optimum temperature at which the protein stabilizes in the milk foam is about 70 degrees Celsius. If the milk is too hot, there is hardly any foam.

Why fry? “Frying caramelizes the sugar in beets and roots, improving color and aroma,” explains Professor Dr. Guido Ritter. The scientific director of the Food Laboratory at the Münster University of Applied Sciences developed the recipe for a test.