DIRTY SQUID AND WILD SPROUTS
- Celery sticks
- Spring onions
- All purpose flour
- Sunflower oil
- Olive oil
Clean squid and leave all of the scraps on the side. Cut squid 4×5 cm squares and brine it in 4% water/salt solution for 30 minutes. Vacuum pack squid with a splash of olive oil, salt and rosemary. Sous Vide it for 1 hour on 52 degrees Celsius. Cook all the squid scraps with some roughly chopped mirepoix until medium nappé consistency. Then strain it and put on the side.
Peel and boil the potatoes in salted water. Whip potatoes with some butter and cream. Fill up the mixture in siphon.
Blow small piece of charcoal with the torch until red. When charred add to a sunflower oil and let it cool down before straining.
SPRING ONION CREAM
Sautee spring onions in olive oil. Add a pinch of salt, then mix it and strain to get a creamy texture.
Thinly slice the shallots. Dust them with some all purpose flour and fry them in sunflower oil on 180 degrees Celsius. Season with salt while still hot.
Thinly slice garlic, boil it in milk two times, then strain. Damp-dry the garlic slices with some paper towels before frying. Bring olive oil to 160 degrees. Fry garlic while constantly whisking and take it out when golden brown. Season with salt while still hot.
Blanch agretti for 20 seconds in boiling water. Then shock it in ice cold water, strain and season with charcoal oil.
PARSNIP, HAZELNUT, VALTER'S CAVE CHEESE, WHITE CHOCOLATE
Brown butter sablée
110g brown butter
Pinch of salt
Mix the butter with sugar until creamy. Add yolk, salt and flourand make a dough. Leave in fridge overnight.
Parsnips and pear salad
Bake parsnips for 30 min on 160°C. Bake pears 20 min on 140°C. Make syrup with water and honey. Cut pear and parsnip in cubes. Combine all together with syrup.
White chocolate and “Jamar” cheese foam
200g “Jamar” cheese
200g white chocolate
Bring the cream to the boil. Add cheese and chocolate into it. Put it in siphon and cool it down.
3 egg yolks
Bring milk to the boil. Make caramel with the sugar. Combine yolks with starch. Pour hot milk over caramel and add yolks. Mix well and cook for 5 minutes.
Parsnip skin chips