Roasted Anglerfish with Ginger

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INGREDIENTS:
Roasted anglerfish
  • 4 anglerfish lockets
  • 1 sprig of thyme
  • olive oil
  • salt
  • pumpkin seed oil

    Marinate ginger-cucumber-strips
  • 40 g ginger, cut
  • 0,5 dl Crema di Balsamico
  • bianco al limone
  • 100 g sugar
  • 1 dl vegetable broth
  • 1 cucumber, planed into long strips
  • 50 g Greek full cream jogurt

    Red absinthe jelly
  • 1 dl water
  • 1 dl champagner
  • 0,5 dl cranberry juice
  • 0,4 dl absinthe
  • salt
  • 2,4 agar


    DIRECTIONS:
    Roast the anglerfish lockets in olive oil til they are glazed. Salt. Before you serve drizzle with pumpkin seed oil.

    Pickled ginger-cucumber strips:
    Cut the ginger.
    Put ginger, vinegar cream and sugar in a pan and bring them to boil in the broth.
    Pour this lukewarm over the cucumbers. Marinate it for 1 day.
    Remove the cucumbers and the ginger from the marinade.
    Reduce half of the marinade and let it cool.
    Add a yogurt and mix it all.
    To serve pour the sauce over the cucumbers.

    Red absinthe jelly:
    Mix all ingredients and bring them to boil.
    Lay the baking sheet with plastic wrap off.
    Refrigerate.
    Cut into strips.
    Short heat with steam.



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