Brussels sprouts are dipped in a luxuriously cheesy roast.

All you need is a little whitefish fry, a sauce worth it and rapeseed kale.

For dessert, we eat bitter currants, which are now full of frost.

The currant puree is mixed with curd foam and spooned into the mouth with coconut crumble.

Fried whitefish, beurre blanc and kale chips

  • 4 whitefish fillets

  • 4 leaves of cabbage

  • 3 tablespoons olive oil

  • 1 teaspoon salt

Beurre Blanc sauce:

  • 1 shallot

  • ½ small fennel

  • 2 tablespoons butter

  • 1 tablespoon white wine vinegar

  • 2 dl white wine

  • 1 dl fish broth (1/4 fish broth cube)

  • 250-300 g of butter

In addition:

  • boiled potatoes

Take the fish to room temperature.

Preheat oven to 180 degrees.

Rinse and dry the kale.

Tear the leaves into smaller pieces, spread them on baking paper on a baking sheet, sprinkle with olive oil and mix it evenly on the leaves.

Sprinkle salt on top and lift into the oven for 20 minutes until the leaves are crispy.

Of course, more than one sheet can be used to make kale.

They are a nice snack.

Prepare beurre Blanc.

Prepare the fish broth by melting a beak of the broth cube in boiling water.

Chop shallots and half a small fennel.

Take the butter to room temperature and cut it into smaller cubes.

Melt 2 tablespoons butter in a thick-bottomed saucepan and saute onion and fennel.

Add the vinegar to the pot and bring to a boil.

Then add the wine and cook for a moment.

Finally, add the fish broth and cook over medium heat until about 0.75 decilitres of broth remains.

Strain the broth and squeeze any moving broth from the vegetables.

Pour the broth back into the pan and bring to a boil.

Turn off the stove and whisk the still cool butter into the broth, one at a time, until the sauce thickens.

Add salt to taste.

I can own salt basically enough.

Keep the sauce at room temperature or warm in a water bath.

Do not heat in a saucepan or sauce cut.

Cut the fish fillets in half.

Heat butter and a little rapeseed oil in a frying pan.

Fry the fish in a hot pan with the skin side down.

When the fish comes off the pan with its skins and the fish is almost cooked, use the other half of the pan.

Serve the fish with beurre blanc, kale chips and potatoes.

Preparation time: 35 minutes

Servings: 4

Fennel tastes good in Beurre Blanc sauce.

The classic beurre Blanc sauce or butter-white wine sauce is easy to prepare and the perfect guy for fish and cabbage. Photo: Ulla-Maija Lähteenmäki

Brussels sprouts with cheese frying

  • 500 g of Brussels sprouts

  • rapeseed oil

  • 0.5 dl of water

  • 200 g of unflavoured cream cheese

  • 1.5 dl of cream

  • 150 g black stamp emmental grater

  • 2 cloves garlic crushed

  • 2 tablespoons Dijon mustard

  • 1 teaspoon salt

  • 0.25 teaspoon nutmeg

  • black pepper

Rinse the cabbages and cut off the dried stems and any wilted outer leaves.

Put the oven to warm to 200 degrees.

Heat the oil in an ovenproof pan.

Fry the cabbage in color and season with a touch of salt.

Add water to the pan and place the lid on its slots, lower the heat and cook for a moment.

Mix all the other ingredients together and pour in the slightly softened Brussels sprouts.

Lift the pan into the oven for 15 to 20 minutes until the cheese mixture has got a little color on its surface.

Tip: If you don’t have a pan to go to the oven, you can pour the cabbage and cheese sauce into the oven pan.

Preparation time: 35 minutes

Servings: 4

Wonderfully sour currants and coconut go well together. Photo: Ulla-Maija Lähteenmäki

Currant mousse and coconut crumble

  • 1.5 dl black and red currants

  • 2 dl cream

  • 200 g of vanilla curd

  • 2 tablespoons sugar

  • 2 gelatin leaves

Crumble:

  • 50 g butter

  • 1 dl oatmeal

  • 0.5 dl wheat flour

  • 1 dl coconut flakes

  • 1 tablespoon sugar

Puree the currants into a coarse puree with a stick blender.

Put the gelatin leaves in cold water to soak.

Whip the cream and sugar into a soft lather, add the curd and whisk into a hard lather.

Heat a tablespoon of water in a saucepan and melt the gelatin leaves in hot water.

Pour the gelatin as a thin strip into the whipped cream mixture while whisking.

Add the currant puree to the mixture and mix it carelessly with a spoon.

Dispense the foam into the serving bowls and refrigerate for at least two hours.

Prepare the crumble.

Melt butter.

Put the oven to warm to 200 degrees.

Measure all the ingredients into a bowl and mix in the butter.

Spread the mixture on baking paper on a baking sheet and bake for 12 minutes until the crumble is slightly toasted.

Serve with currant mousse with crumble.

Preparation time: 20 minutes + 2 hours

Servings: 4

IS-Plus chef Prisca Leclerc is French on her father's side.

He was born in Paris but attended school in Finland.

Prisca is trained as a food producer and has worked in food stuff for ten years.

He has written two cookbooks, Tarte tatin (2015) and Mokkapala (2017).

Prisca wants to make varied, effortless and tasty food from seasonal ingredients.