Chef Ana Roš

Chef Sebastian Frank
15. lipnja 2018.
Chef Hrvoje Kroflin
15. lipnja 2018.

DIRTY SQUID AND WILD SPROUTS

INGREDIENTS:

  • Squid
  • Onions
  • Carrots
  • Celery sticks
  • Potatoes
  • Butter
  • Cream
  • Spring onions
  • Shallots
  • All purpose flour
  • Garlic
  • Sunflower oil
  • Charcoal
  • Agretti
  • Olive oil
  • Salt

INSTRUCTIONS:

SQUID

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.

POTATO FOAM

Peel and boil the potatoes in salted water. Whip potatoes with some butter and cream. Fill up the mixture in siphon.

CHARCOAL OIL

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.

SHALLOT CHIPS

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.

GARLIC CHIPS

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.

AGRETTI

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

220g flour

110g brown butter

50g sugar

1 yolk

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

2 parsnips

2 pears

50g water

25g honey

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

0,5l cream

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.

 

Caramel Cream

100g sugar

3 egg yolks 

20g cornstarch 

300ml milk

Salt

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. 

 

Caramelised Hazelnuts

100g sugar

25ml water

200g hazelnuts

 

Decoration

Parsnip skin chips

Black pepper

 

Chef:

Ana Roš

Restaurant:

Hiša Franko