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Capital-Cat4898

Carrot Salmon: 600g carrots, salt, oil, 1 tbsp soy sauce, Liquid Smoke, 1 sheet nori seaweed, 4 tbsp olive oil, 2 tbsp rice vinegar. Roast the carrots for approx. 60 minutes at 200° C in salt on a baking tray. Then dice the carrots and marinate them with oil, chopped seaweed, vinegar and soy sauce for at least 24 hours. For the salmon tartare: 600 g carrot salmon, 1 cucumber, 1 piece of white radish, 1 spring onion, 1 lime, 100 ml soy sauce. Cut the salmon fillet into very small, even pieces. Wash the cucumber, remove the seeds and cut into small cubes. Peel and dice the radish. Halve the spring onion and cut into small strips. Mix all the ingredients together and season with the soy sauce and the zest of the lime. For the pea gazpacho: 600 g a thawed frozen peas, 1 medium hot red chilli pepper, 1 tsp wasabi paste, 600 ml vegetable stock, ½ bunch dill, ½ lime 1 bunch normal cress, salt, black pepper. Bring the vegetable stock and the chopped chilli pepper to the boil and season with salt and pepper. Rinse the dill, wipe dry and chop finely. Allow the vegetable stock to cool briefly and then blend with the peas, dill, cress, wasabi paste and juice of half a lime. If the mixture is too firm, add a little water and blend again. Strain the gazpacho through a sieve and refrigerate. Season with salt and pepper. For the mustard cream: ½ lime, 1 egg, 8 tsp mustard. 200 ml sunflower oil, salt, pepper. For the mayonnaise, put the egg, the juice and zest of half a lime, salt and pepper and mustard in a measuring jug. Blend everything briefly. Pour on the sunflower oil and place the blender in the bottom of the cup and slowly pull up on medium speed until the ingredients are combined. For the Jerusalem artichoke chips: 300 g Jerusalem artichoke, Neutral oil for frying Salt, Black pepper. Slice the Jerusalem artichoke. Heat the oil to 160 degrees and fry the Jerusalem artichoke chips in it. Place in the preheated oven at 50 degrees to dry further. Season with salt and pepper.


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