Gastronomixs

Cod tartare, watercress sorbet, cucumber, fresh cheese, and weeds

Our guest chef for January is the 28-year old Poul Andrias Ziska from the Faroe Islands, a group of islands located between Norway and Iceland. At his restaurant KOKS*, he uses the unique ingredients that are found on these islands to transform traditional dishes into modern cuisine. 

At KOKS, Poul uses ingredients grown on the hills of the islands or harvested from the surrounding lakes and sea. Poul primarily uses lamb, fish, seaweeds, root vegetables, and herbs sourced from the pastures.

In the winter, the Faroe Islands are completely covered with snow, meaning that fresh ingredients are not readily available. This makes fermenting, called Ræst here, an important cooking technique for Poul. Ræst is a traditional technique in which ingredients are hung up in special fermenting huts where the wind can blow through to ferment and dry the products. Poul also relies on techniques such as salting, pickling, and smoking. He believes that the restriction in the available ingredients is a perfect reason for inventing new techniques and applications and this is something that he is incredibly proud of.

In addition to the lamb and products harvested from the sea, he also uses wild birds in his dishes, primarily the northern fulmar. A few times a year, the men on the island will climb up the mountain just before dark to catch the birds. Northern fulmars are night-blind, making them easy to catch in the dark. Poul shares one of his recipes for northern fulmar. He also shares his cod tartare and a dish with fermented lamb's fat.

Creation by Poul Andrias Ziska, KOKS* restaurant, Leynavatn, Faroe Islands.
Photography by Claes Bech-Poulsen.

Cod tartare, watercress sorbet, cucumber, fresh cheese, and weeds

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Ingredients

1

 

cod

1

l

water

70

g

salt

500

g

spinach

200

g

watercress

As needed:

 

fish stock

 

 

salt

100

g

sour cream

200

g

fresh cheese

 

 

salt

As needed:

 

lemon juice

1

 

cucumber

As needed:

 

chickweed

As needed:

 

lady's smock

As needed:

 

pink purslane

As needed:

 

tufted vetch

As needed:

 

watercress

Preparation method: cod tartare
  • Clean and filet the cod.
  • Dissolve the salt in the water.
  • Brine the fish overnight in the salt solution.
  • After brining, rinse the fish with water and cut into small cubes.
  • Freeze the fish for one hour and mince the cubes.
  • Keep in the fridge in a container filled with ice.
Preparation method: watercress sorbet
  • Blanch the spinach for three minutes and transfer to a cheese cloth.
  • Squeeze all the liquid out of the spinach.
  • Freeze the spinach in a pacojet container.
  • When frozen, run it through the pacojet twice.
  • Add the watercress and run it through the pacojet three more times.
  • Pass the sorbet through a fishnet.
  • Season with salt and fish stock.
Preparation method: fresh cheese
  • Combine the sour cream and fresh cheese and whisk in a mixer until stiff.
  • Season with salt and lemon juice.
  • Keep in a piping bag in the fridge.
Preparation method: cucumber
  • Hollow out the cucumber with a small pomme parisienne cutter. 
  • Keep the cucumber balls in a container in the fridge.
Finishing and presentation
  • Place 30g of the fish at the bottom of the plate.
  • Pipe eight small dots of the cream cheese around the fish.
  • Arrange eight cucumber balls around the fish.
  • Pipe eight big dots of the watercress sorbet around the plate.
  • Finish with the herbs.

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