It’s a holiday again. Risto Mikkola encourages the whole family to cook together.
Sugar-salted whitefish and whitefish roe. RONI LETHI
Epiphany is a holiday and holy day that ends the Christmas season. As an epiphany, many carry the Christmas tree to the yard and collect the Christmas decorations in a box.
– But it doesn’t need to be the petitioner, Pippuri.fi’s chef Risto Mikkola states.
Instead, Mikkola encourages to take the joy out of the celebration day. This year Epiphany is on Saturday, so it won’t be a day off, but it’s still a place for celebration.
– During Epiphany, you should enjoy yourself and eat well. That’s when we offer the best grayfish, i.e. whitefish and whitefish roe, Mikkola says and continues:
– As usual, I have made a small twist to the dish, which raises it above the everyday.
According to Mikkola, whitefish is great as a gravid fish, because it is a pale fish with really good fat. Whitefish fat works well in engraving, especially if you make tartare from whitefish.
Graavikala is very easy to prepare, so it is a good dish to prepare together with children. Mikkola reminds that the offspring should be included in the cooking and teach them some manual skills. Cooking together – and especially with the family – is a nice pastime.
Pickling and engraving always give a good touch. They are easy ways of preparing food, which, however, bring a nice variety to the dish.
The night before, the whitefish is put to grave, and it gets soaked in salt overnight. The next day, it’s time to cook, that is, in this case, cut the whitefish into suitable pieces.
You can also cook potatoes to accompany Graavisiia, although in this time’s Arje luxus recipe, whitefish tartare is eaten on top of island bread.
The appearance of pickled cucumbers differs from normal grandma’s cucumbers, when thicker slices are sliced from the cucumber. The combination of roe and sour cream hardly needs to be explained. It always works.
Sugar-salted whitefish
500 g whitefish fillet
100 g of sugar
100 g of salt
Zest of 1 lemon
1. Mix salt, sugar and lemon peel together.
2. Put half of the sugar-salt mixture on the bottom of the dish, on top of it the whitefish fillet, skin side down, and the rest of the sugar-salt mixture on top of the fish fillet.
3. Put in the fridge and let it season overnight.
Whitefish tartar
500 g sugar-salted whitefish, homemade or store-bought
1 red onion, chopped
1 tsp dill, chopped
½ dl rapeseed oil
2 tablespoons of capers
1 tablespoon of lemon juice
salt
sugar
black pepper
1. Cut the sugar-salted whitefish into small cubes. If you are using your own salted whitefish, make sure it is cooked and cooled before use.
2. Mix the whitefish cubes in a bowl with the other ingredients. Let the whitefish tartare season in the fridge for about 15-30 minutes before serving, check the taste.
3. Serve whitefish tartare with whitefish mousse and pickled cucumber on rye bread, garnished with a sprig of herbs.
Siianmätti metana
100 g of porcini mushrooms
400 g sour cream
1 tablespoon of lemon juice
1 teaspoon fresh dill, chopped
salt
black pepper
1. Put the porcini in a bowl and check that there are no rusts or other impurities.
2. Be careful not to handle the roe too hard so that it retains its structure. Whip the sour cream until stiff in a separate bowl.
3. Mix the chives, chopped dill, lemon juice and spices together. Check the taste.
Pickle
1 cucumber
½ dl brandy vinegar
1 dl sugar
1 dl of water
1. Boil water, sugar and vinegar in a pot.
2. Cut slices about 1 cm thick from the cucumber and use a die to cut discs.
3. Put the discs in a container and pour the cooled broth on top. Let marinate for a few hours.
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