Photography recipe
Fotografía Chef Signature Chef

Halibut
Clean halibut and cut on portions needed
DIn the bread tramezzino wrap up the slated fish spread with whites 2 and between the fish add nori seaweed  ( see the photo )
zaroluj do folie
Before serving grill on  extra v.oil and bake in convector 4-5 min 180 C

Asparagus pure
Cook the ends of asparagus and add 4g citras ( asparagus...

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Halibut
Clean halibut and cut on portions needed
DIn the bread tramezzino wrap up the slated fish spread with whites 2 and between the fish add nori seaweed  ( see the photo )
zaroluj do folie
Before serving grill on  extra v.oil and bake in convector 4-5 min 180 C

Asparagus pure
Cook the ends of asparagus and add 4g citras ( asparagus broth)
 
Fry shallot on the butter , add asparagus, sugar, wine, steam and mix with asparagus broth cook till soft, add to thermomix and mix it up  precook with spinach and creme fraichom. Salt and spices as needed

Morel sabaione 
Soak morels in water 24 hours in advance 
Churn up the shallot, add morels, mushrooms, thyme and finely fry add wine and concentrate alcohol.
Mix it in thermomix with morel water till smooth.
Warm it up in waterbath, add eggs, cook and add butter
Season with salt and spices

 

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Ingredients 4 persons
  • ASPARAGUS PURE
  • 3x shallot
  • 100g butter
  • 1.5kg green asparagus (ends)
  • 5g sugar
  • 1dcl white wine
  • 250g baby spinach
  • 2 Table spoon creme fraiche
  • Salt
  • Spices
  • MOREL SABAIONE
  • 15g dried morel
  • 500ml water from morels
  • 25g flower oil
  • 1ks shallot cut finely
  • 200g brown mushroom
  • 4g thyme
  • 1 x egg
  • 3 x yolk
  • 230g butter
  • 5g white wine
  • 8g cherry vinegar
  • Salt and spices as necessary.
Recipes. The Cook & Chef Institute