Photography recipe
Fotografía Chef Signature Chef

METHOD
 
VEGETABLES
  1. Peel the cucumber and the melon, slice them finely and roll them like on the picture, all of them should have the same size.
  2. Do the same with the turnip cabbage, the turnip cabbage has to be marinated with salt and a reduction of vinegar and caramelized sugar.
 
BUTTERMILK SAUCE
  1. Put the buttermilk into a...

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METHOD
 
VEGETABLES
  1. Peel the cucumber and the melon, slice them finely and roll them like on the picture, all of them should have the same size.
  2. Do the same with the turnip cabbage, the turnip cabbage has to be marinated with salt and a reduction of vinegar and caramelized sugar.
 
BUTTERMILK SAUCE
  1. Put the buttermilk into a cooking pot and wait until the solid separates from the liquid, then put it through a chinois.
  2. Reduce the liquid by half, then season with salt, lemon juice, olive oil and sour cream.
  3. As soon as the sauce is cold put some verbena leaves inside.
  4. To let the sauce stay over night.

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Ingredients 4 persons
  • 1 Green Melon
  • 1 Cucumber
  • 1 Turnip Cabbage
  • Apple Vinegar
  • Salt
  • Sugar
  • 500 ml Buttermilk
  • 1 Spoon Sour cream
  • Salt
  • Olive Oil in perfect condition
  • Lemon juice
  • Fresh Verbena.
Recipes. The Cook & Chef Institute