{"id":27148,"date":"2022-11-10T16:32:48","date_gmt":"2022-11-10T15:32:48","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/27148\/"},"modified":"2022-11-10T16:32:48","modified_gmt":"2022-11-10T15:32:48","slug":"27148","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/27148\/","title":{"rendered":""},"content":{"rendered":"

Pikeperch<\/strong><\/p>\n

 <\/p>\n

400 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fillet of pikeperch<\/p>\n

Seaweed salt<\/p>\n

(Kombu\/Nori\/salt)<\/p>\n

 <\/p>\n

Remove the bones from the fish. Cut the fillets lengthwise to obtain two loins. Tap the fish dry with paper towels, roll it in the seaweed salt and place it on an oven tray. Grill with a blowtorch and allow the fish to cool before slicing it thinly \u201dsashimi\u201d style.<\/p>\n

 <\/p>\n

\u00a0<\/strong><\/p>\n

Leek with \u201dlaitue de mer\u201d<\/strong><\/p>\n

 <\/p>\n

400 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Leek<\/p>\n

200 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Laitue de Mer oil<\/p>\n

 <\/p>\n

Vacuum seal the white part of the leek with the oil and steam for 12 minutes at 85\u00b0C. Let the leek cool in the fridge, then open the bag, keep the oil for the emulsion (recipe below) and cut the leek into 1 cm slices.<\/p>\n

 <\/p>\n

\u00a0<\/strong><\/p>\n

Laitue de mer emulsion<\/strong><\/p>\n

 <\/p>\n

1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg<\/p>\n

1 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Swedish soy sauce from Liura<\/p>\n

1 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon<\/p>\n

2 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Laitue de Mer<\/p>\n

200 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Laitue de Mer oil<\/p>\n

 <\/p>\n

Combine all ingredients except for the oil in a blender and mix until smooth. Slowly add the oil while mixing until the emulsion thickens. Season with salt and lemon. Transfer the emulsion to a piping bag and keep it in the fridge until serving.<\/p>\n

 <\/p>\n

 <\/p>\n

Cool tomato soup with gooseberries<\/strong><\/p>\n

 <\/p>\n

2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Green tomatoes<\/p>\n

20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Horseradish<\/p>\n

100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Gooseberries<\/p>\n

50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Galia melon<\/p>\n

200 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/p>\n

Salt<\/p>\n

 <\/p>\n

Peel the horseradish and cut it into smaller pieces. Mix all ingredients in a blender at the highest speed for 30 seconds. Leave to let the flavours infuse for 10 minutes, then strain the juice through a fine sieve. Strain one more time through a coffee filter (this takes time so leave the juice in the fridge).<\/p>\n

 <\/p>\n

 <\/p>\n

Grilled cauliflower<\/strong><\/p>\n

 <\/p>\n

160 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fiorina cauliflower<\/p>\n

Salt<\/p>\n

Vegetable oil<\/p>\n

 <\/p>\n

Cut the cauliflower into small bouquets. Season with oil and salt, then grill the pieces with a blowtorch.<\/p>\n

 <\/p>\n

 <\/p>\n

Garnish<\/strong><\/p>\n

 <\/p>\n

100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Buckwheat<\/p>\n

20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lovage oil<\/p>\n

20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lovage<\/p>\n

20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Bronze fennel<\/p>\n

20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Samphire<\/p>\n

 <\/p>\n

Roast the buckwheat for 15 minutes on a tray with salt and oil in an oven at 160\u00b0C. Pluck the lovage leaves and cover them with wet paper. Cut the samphire thinly, like chives. Smoke the lovage oil with a smoking gun.<\/p>\n

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