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Supreme from pigeon: 2breasts per portion
Unbone and clean the breast, season with salt and spices
Put in vacuum bag, thyme, butter
Cook sous vide 60st C 15 min.
before serving warm up in sous vide and grill

Potatoe smoked pure
coated potatoe in evo with salt in foil
after baking cool down, peel off, cut to quarters and add to large vacuum bag and smoke...

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Supreme from pigeon: 2breasts per portion
Unbone and clean the breast, season with salt and spices
Put in vacuum bag, thyme, butter
Cook sous vide 60st C 15 min.
before serving warm up in sous vide and grill

Potatoe smoked pure
coated potatoe in evo with salt in foil
after baking cool down, peel off, cut to quarters and add to large vacuum bag and smoke with smoking gun and leave the smoke work for minimum 8 min.
smoked potatoe put to thermomix, add milk, salt, spices and xantanu, mix it up, sieve, add to the siphon bottle, 2x charger
before serving warm up in sous vide
 
Semolina cracker
In the pan warm up the milk and butter on 60 C
From dry ingredience and butter make a dough and keep in the fridge 30mins to rest
From dough cut squares 3x3 cm and bake on 170 C 10 min
 
Asparagus top of asparagus precook
 
Yuzu truffle vinegar
In the bowl ... mirin, ponzu, soya sauce whisk it ana slowly add truffle oil and make marinade …
Add salt if needed
 
Garnish: 3 x asparagus, edible flower, oxalis, cracker 3x
 

 

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Ingredients 4 persons
  • POTATOE SMOKED PURE
  • 400g potato
  • 25ml extra v o
  • 30g shavings for smoking
  • 400ml milk
  • 1g xantana
  • Salt
  • Spices
  • SEMOLINA CRACKER
  • 250g flour
  • 75g semolina
  • 1tea spoon conditioner dough
  • 150 ml milk
  • 25g butter
  • YUZU TRUFFLE VINEGAR
  • 125g truffle oil
  • 100ml ponzu
  • 120 ml mirin
  • 100ml light soya sauce.
Recipes. The Cook & Chef Institute