Spotted Wolffish with cherry tomatos, pea puree, sugar snap peas, asparagus beans with basil sauce

Recipe: 

Season four 120 grams pieces of spotted wolffish with Nordic Rub and brown them lightly with a mixture of 1 tbsp. olive oil and 1 tbsp. butter. Then put them into a ovensafe dish, put in the oven at 140 degrees Celcius until a core temperature of 48 degrees Celcius.

Nordic Rub

2 tbsp. Bright mustard seeds
1 tbsp. Dark mustard seeds
1 tbsp. Celery salt
3 tbsp. Fennel seeds
2 tbsp. Anise seeds
3 tbsp. Coiander seeds
3 Bay leafs
1 tbsp. Cumin
1 tbsp. Chili flakes
2 tbsp. Dill seeds
4 tbsp. Brown sugar 

Mix all the ingredients in a mortar.

Pea puree

200 grams green peas
1 tbsp. butter
2 tbsp. creme fraiche
2 tsp. salt
Ground pepper 

Put the peas in a casserole with butter and water covering the peas. Boil under lid. Pour off the water and use a stand mixer until a smooth puree. (adjust with some of the boiled water to get the consistensy right). Taste with salt and pepper. Pour the puree into a piping bag and leave it in the frige.

Tomato, peas and bean salad

12 cherry tomatoes (chopped in wedges)
100 grams asparagus beans
100 grams sugar snap peas

Saute the vegetables for 30 seconds in well-salted water, and cool down in ice water.
Mix everything together and taste with lemonjuice and olive oil.

Basil sauce

1 shallots
1 tiny garlic clove
½ tbsp. butter

Simmer together in a casserole

Add 1 dl white wine and boil down the half the amount. Then add ½ dl fishstock, and boil it down again to half the amount. Add 4 dl whole fat milk and heat up. Put in basil salt and cayenne pepper. Mix in a blender and drain. Warm up 1 tbsp. butter and add into the sauce. Skim the sauce with a stand mixer.

Foto: Dan Mariner