Salted hake, parsley stalks and Finnish caviar in buttermilk

To decorate this dish, you can use any caviar (preferably red or black, of course), and not necessarily of Finnish origin. The main thing is that it is of high quality and not very salty.

Ingredients

• 1 kg hake fillet
• 1 bunch of parsley (leaves)
• 10% saline solution
• hake scales
• vegetable oil
• salt
• For filing:
• caviar
• parsley stalks
• parsley oil
• For the sauce:
• 50 g buttermilk
• 50 g mussel broth
• 50 g butter

Directions

1. Spread the hake scales evenly on a tray to dry.
2. Cut the hake fillet into thick long strips, place in the brine for 15 minutes, then dry thoroughly.
3. Place the parsley leaves on a baking sheet lined with parchment, put in an oven heated to 200 ° C for about 20 minutes. - the leaves should practically burn out. Grind them up - you need ash.
4. Dip the strips of hake in the resulting ash and join them into one long piece. Wrap tightly in plastic and freeze.
5. Fry the hake scales in vegetable oil heated to 160 ° C until golden brown, salt and dry on paper towels.
6. Combine buttermilk, butter and mussel broth until emulsified.
7. Cut the hake into thin slices, like sliced ​​slices, and place on plates, let defrost. Pour the sauce, garnish with caviar, finely chopped parsley stalks and parsley oil.