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Char pickling
Season all the spices so that they give a nice aroma. Sugar, salt, remaining spices in a bucket, shake well so that it mixes properly.
Fillet the char, bend the bones, rub the mixture nicely with the mixture, rub the fresh verveine a little between the hands and sprinkle over the fish. Cover with film, complain and stain for 24 hours.
 
Char pickling
Season all the spices so that they give a nice aroma. Sugar, salt, remaining spices in a bucket, shake well so that it mixes properly.
Fillet the char, bend the bones, rub the mixture nicely with the mixture, rub the fresh verveine a little between the hands and sprinkle over the fish. Cover with film, complain and stain for 24 hours.
 
Verveine dressing for the Wild Kräutersalat
Mix all the ingredients except oil and Verveine, add to the oil, add to the fresh verveine and add for a few hours in the fridge. Then dressing off.
 
Spelled Verveine Bread
In the kitchen machine, treat the ingredients into dough, let it go, work it up, shape it, let it go again. Bake 180 degrees for 50 minutes
 
Avocado Carpaccio
Slice the avocado thinly
Stir the remaining ingredients together and brush. Then you have also a little time because through the tincture the avocado no longer runs.
 
Avocado-Jalapeno ice cream
Tomato water and glucose, then cool the avocado jalapenos, finally mix the salt and the yoghurt.
In addition fresh fresh herbs from the market different vegetables for decorating as e.g. Carrots, radishes etc.

 

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Ingredients 4 persons
  • CHAR PICKLING
  • Stain
  • 500g sugar
  • 250g salt
  • 15g coriander whole
  • 8g white pepper whole
  • 5g black pepper whole
  • 2.5g of allspice
  • A handful of fresh verveins
  • VERVEINE DRESSING FOR THE WILD KRÄUTERSALAT
  • 300 ml vegetable broth
  • 20 ml of anchovy extract
  • 30g Yuzu
  • 100g Sushiessig
  • 50g Sweet Chili
  • 1g xanthan
  • 100ml mint oil
  • 100ml lime oil
  • 5 branches Verveine
  • SPELLED VERVEINE BREAD
  • 500g spelled flour
  • 2 tablespoons garlic paste
  • 21 g of yeast
  • 15g sugar
  • 362.5 g buttermilk
  • 14g Spice Salt
  • 3 tablespoons of shredded dried verveine
  • AVOCADO CARPACCIO
  • Avocado
  • Olive oil
  • Salt
  • Pepper
  • Lime abrasion and juice
  • AVOCADO-JALAPENO ICE CREAM
  • 500g yoghurt
  • 125g glucose
  • 125g tomato water (vegetable broth)
  • 2 avocados
  • 30g Jalapenos
  • Salt.
Recipes. The Cook & Chef Institute