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Kabeljau | Erbsen | knusprige Milch

27. April 2017

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Schön, dass du da bist! Ich bin Conny.

Genussmensch. Weltenbummler. Gin
Tonic Trinker. High Heel Lover. Viel Freude
mit meinen Rezepten für Süßes und
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Samstag Abend, 17:42 Uhr. Es gibt nur einen einzigen Menschen auf der ganzen Welt, bei dem ich es wage, bei einer Dinner
Einladung 18 Minuten zu früh zu erscheinen. Denn wenn ich einem unterstelle, längst mit allen Vorbereitungen für satte 9
Gänge fertig zu sein, dann ist es Uwe von Highfoodality. Und so ist es dann auch. Entspannter kann man als Gastgeber eines
Supperclubs nicht wirken, denke ich, als Uwe mir die Tür öffnet. Man könnte denken, der Mann veranstaltet seit 25 Jahren
Supperclubs – dabei ist es gerade mal sein Zweiter (Stevans Bericht über Uwes erstes MaHl kennt ihr, gell?). Und ich hab zum
zweiten Mal das riesengroße Vergnügen, dabei zu sein. 9 Gänge rund um die Milch erwarten uns, unterstützt wird der Abend
von Milchland Bayern.
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Los geht´s mit drei kleinen Amuse: samtiger Knoblauchsud mit Schnitlauchöl, sous vide gegarter und kurz abge ämmter
Lauch mit Misocreme und selbstgemachte, gereifte Butter. Das dazu passende Brot steuert Jens von Gekleckert bei.
Sensationell!

Wer wissen will, wie es weiter ging, liest am besten direkt bei Uwe weiter, er stellt peu a peu alle Rezepte seines Supperclubs
online (der geräucherte Sellerie und der kandierte Staudensellerie stehen schon ganz oben auf meiner Nachmachliste). Ich kann nur
sagen: RESCHBEGGD, Uwe. Das war wieder ganz, ganz großes Gaumenkino. 
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The very real Supperclub is now followed by a virtual milk menu of Supperclub guests and blogger colleagues Amelie von
Kunterbuntweißblau, Sylvia von Die Hauswirtschafterei, Jens von Fleckert and Ina von Ina eats.
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Today I have the main course: I have avored milk with fresh bay leaves and gently poached the cod in it. In addition: A creamy
pea purée, buttermilk foam - and a crunchy topping of milk. For that I cooked milk powder in brown butter. The contained
whey caramelizes to nutty-brown crunchy crumbles. Incidentally, I could also imagine quite fabulous in an ice cream.
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Poached cod with pea purée, buttermilk foam and crispy milk (as a
main course for 4)
For the crispy milk

75g butter
25g milk powder

Bring the butter to a boil in a saucepan. Stir in the milk powder and simmer until the butter is browned and smells caramel-like nutty.
Pour the mixture through a coffee lter or a ne strainer and drain the butter. Place the resulting milk crumbles on a kitchen crepe and
let cool. In a hermetically sealed glass, the milk crumbles keep for at least 2 weeks.
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For the pea puree

400g split green peas (fresh or frozen)

juice of half a lemon
50ml water
50ml cream
A pinch of sugar
sea salt

Without Thermomix: boil the water and cream, cook the peas in it, season with lemon juice, salt and sugar, puree and pass through a
sieve.
With Thermomix - it will be particularly creamy: Cook water, cream and peas 5 min / 90 ° / step 1. Then pure white 1 min / stage 6, 8
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and 10 puree. Season with lemon juice, salt and sugar.

For the sh

700g cod
500ml milk
4 fresh bay leaves
1 teaspoon sea salt

Roughly chop bay leaves, heat with salt in milk, let simmer for 30 minutes on low heat. Divide the cod in 4 portions and poach in the 75
° laurel milk for about 5-7 minutes.

For the buttermilk foam

150 g buttermilk
75 g sour cream
50 g cream fraiche
sea salt
A pinch of cayenne pepper
A pinch of sugar

Put the buttermilk, sour cream and creme fraiche in a tall beaker and whip up with the hand blender. Season with salt, cayenne and
sugar.
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To serve

1 handful of watercress

Place a tablespoon of pea purée on a plate and pass it vigorously with the back of the spoon. Fan the akey cod in its slats and put it on
pea puree. Spread the freshly mixed buttermilk foam around, top the sh with the milk crumble and decorate with watercress.
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Milk in 5 courses - our virtual milk menu to click through:

Appetizer: rhubarb, asparagus, goat cheese and wild garlic from Amelie | Motley White Blue

Soup: Wild herb foam soup by Sylvia | The housekeeping

Intermediate: Cauli ower Panna Cotta by Jens | gekleckert

Dessert: Will follow next Thursday at Ina | Ina eats

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Enjoy the day!

Conny

Advertising: This article was created in cooperation with Milchland Bayern, the Association of the Bavarian Dairy Industry. Concept,
recipe, photos & opinion are as always from me.

Sharing is great!

tweet divide divide pinnen to press

 B RO W N B U T T E R BUTTERMILK PEAS COD MILK
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8 comments

Seelenschmeichelei

YOU MIGHT LIKE IT TOO

{Stulle deluxe} A vegan beetroot spread {Oven Roasted Cauli ower, Onsen Egg, {Holiday treats} Lamb in strudel dough
that you'll love. Hazelnut Crunch} Simple. And just with port wine cranberries
January 18, 2015 perfect. December 27, 2013
November 22, 2015

8 COMMENTS

JENS Reply

April 27 2017 at 13:07

Whoa!
Take the plate. I eat the leftovers from the bowls and pots that are around: D

SOUL Answer

attery April 27, 2017 at 13:32

You clever! : Giggle:

UWE @ HIGHFOODALITY Reply

April 27, 2017 at 16:26

We are here among us, are not we? And with con dence: I'm just before it starts anything but relaxed. Just smile and wave!
Nice that you came back. Nice, what you have built, Schabboh!

S O U L F L AT T E R Y Answer

April 28, 2017 at 10:55

Ha! That just makes you more likable. You old actor, you.

FA B I A N - I N T H E K I T C H E N . R E A D Y G O ! Answer

April 27, 2017 at 16:36

Yummy Yummy Yummy!

S O U L F L AT T E R Y Answer
 April 28, 2017 at 10:55

Thank you thank you thank you!       

AMELIE Reply

April 27, 2017 at 23:48

Grandios dear Conny! I would have liked to try that! Greetings to the north from Munich, Amelie

S O U L F L AT T E R Y Answer

April 28, 2017 at 10:55

Then you'll just come over next time!

Greetings to the south

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