Smelt with seaweed
4 servings
45 minutes
Smelt with seaweed is a refined dish that combines the freshness of the sea and the tenderness of creamy flavor. Smelt, known for its delicate aroma and taste, becomes even more sophisticated thanks to the seaweed, which adds a slight saltiness and depth. The garnish of bok choy and spinach complements the textural balance, while golden potatoes add richness. An airy sauce made from egg yolks and butter with seaweed is a true culinary masterpiece that ties all elements of the dish together. This dish is perfect for lovers of author cuisine who appreciate harmony of flavors and aesthetic presentation. It transports you to the seaside where each ingredient tells its own story.
1
Gut and rinse the smelt. Finely chop three types of seaweed (to taste) and mix with a small amount of butter. Separate the pak choi into leaves.
- Smelt: 640 g
- Dried seaweed sheets: 8 g
- Butter: 80 g
- Pak Choi Salad: 80 g
2
Peel the potatoes and boil until half-cooked, then cut into wedges and fry in half of the vegetable oil until golden brown.
- Potato: 320 g
- Vegetable oil: 50 ml
3
Sauté pak choi and spinach in butter with two teaspoons of water.
- Pak Choi Salad: 80 g
- Spinach: 60 g
- Butter: 80 g
4
For the sauce, heat the egg yolks with a tablespoon of water in a water bath, whisking, then continue whisking and add butter with seaweed. The sauce should be airy and frothy.
- Egg yolk: 4 pieces
- Butter: 80 g
- Dried seaweed sheets: 8 g
5
Fry the smelt in the remaining vegetable oil until browned. Pepper and carefully salt — the main salt will come from the seaweed.
- Smelt: 640 g
- Vegetable oil: 50 ml
- Ground black pepper: to taste
- Salt: to taste
6
First, place potatoes, pak choi, and spinach on the plates, then add the sauce, and finish with the smelt.
- Potato: 320 g
- Pak Choi Salad: 80 g
- Spinach: 60 g
- Egg yolk: 4 pieces
- Butter: 80 g
- Dried seaweed sheets: 8 g
- Smelt: 640 g