Char (Salvelinus) // Avocado // Wild herbs // Verveine
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
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.
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.
