Photography recipe
Fotografía Chef Signature Chef

Beluga lentils
Shallot the onions and the garlic finely, cook in olive oil, add the lentils a little with the meat, add the vegetable broth and cook. Drain, store the stock. When serving, warm up a little bit with tomato extract and stir in lentils. Season with salt and pepper
 
Ham Foam
Fry the boil, add cream fractions and dissolved gelatine to xanthan...

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Beluga lentils
Shallot the onions and the garlic finely, cook in olive oil, add the lentils a little with the meat, add the vegetable broth and cook. Drain, store the stock. When serving, warm up a little bit with tomato extract and stir in lentils. Season with salt and pepper
 
Ham Foam
Fry the boil, add cream fractions and dissolved gelatine to xanthan and fill in an isi bottle. For serving, it should be warm, so keep in a pot of warm water.
 
Soufflated egg
Beat the egg whites, half fill in a small baking dish, press the trough, cover the egg yolk and cover the rest of the egg whites
Stir in the oven at 80 degrees for 8 minutes.
 
Dressing from oil vinegar and spices and marinate the salad.

 

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Ingredients 4 persons
  • BELUGA LENTILS
  • Olive oil
  • Shallots
  • Garlic
  • Lenses
  • Salt pepper coriander
  • HAM FOAM
  • 400ml strong ham stock
  • 100g cream fraiche
  • 3 gelatin
  • Possibly salt
  • 0.5g xanthan gum
  • SOUFFLATED EGG
  • Per person an egg
  • 1 pinch of salt
  • WILD HERBS SALAD
  • Colorful herbs
  • Smoked oil
  • Sushi vinegar
  • Salt pepper.
Recipes. The Cook & Chef Institute