Jacques Décoret
Cuttlefish "Risotto"by Ivano Mestriner
Dall'Italia Atelier Moessmer: il nuovo ristorante di Niederkofler aprirà il 12 luglio a Brunico. E sarà bellissimo
Écume de mer 200 ml water 150 ml white beer 150 ml clam juice 150 ml lemon juice 0,5 g Xanthan 3,5 g lecithin Carrot Purée 500 g carrots, peeled and small diced 300 g carrot juice 100 g white beer 1 bunch of thyme 10 cardamom grain peel of 1 orange extra virgin olive oil salt pepper 1 g xanthan Black Konbu Gelée 15 g Kombu 2 ea lemongrass (bruised and sliced) 4 ea Kaffir lime leaves ¼ tsp coriander ¼ tsp szechuan peppercorns 1 ea meyer lemon (zest peeled and blanched) 1 ea orange (zest peeled and blanched) 1 tsp squid ink 350 g water 4 g bonito 2% gelatin soy Shellfish Consommé 4500 g langoustine bones 2 sliced shallots 2 garlic cloves 1 stalk of lemongrass (chopped) 1 scallion (sliced) 8 kaffir lime leaves 1 small piece of galangal root (chopped and peeled) 4 saffron threads water to cover 5% gelatin Goat Milk Chantilly 600 g goat milk 0,5 g malic acid 1% Gellan F Green Apple Wakame 400 g apple juice 9 g calcium lactate 1,5 g Xanthan 20 g cilantro purée 85 g brunoise apple 4 g seabens powder 1 g wakame powder Solution filtered water 7 g alginate Salt/Water Mix 100 g water 2 g salt Cippolini Onion Meringues 250 g egg white 100 g dextrose 7 g Versa Whip 28 g powdered egg white 50 g cippollini onion purée 80 g powdered sugar 10 g lemon juice 1 g Xanthan
Écume de Mer Add clam juice, lemon, water, beer to gelatin mix strain. Strain. Chill over ice to 35° C. Emulsify with hand blender before plating. For light foam: blend Xanthan, Lecithin & Liquids. Carrot purée Sweat the sliced carrots in the olive oil, no color to soften. Add bouquet garni (orange/thyme/cardamom), add liquids and cook covered until liquid is reduced by half. Only put carrots in the blender, add xanthan. Let blender run for very thick purée and pass, adjust seasoning. Black Konbu Gelée Combine water, konbu, lemongrass, kaffir, coriander & peppercorns. Bring to 85° C. Steep for 15 minutes. Take off heat & add soaked gelatin, zest & bonito. Let sit for 10 minutes. Strain through chinois. Cool to room temp. Add squid ink though chinois – hand blend. Soy to taste. Vaccum in a ½ hotel pan to remove air. Cool over ice bath to 3.5° C to set plate. Shellfish Consommé Heat peanut oil to smoke point, add shellfish bone and cook over high heat for 10 min – no smoke/do not burn!. Lightly caramelize shallots and garlic, lemongrass and galangal in separate pan. Add contents of two pans together then add saffron. Cover with water and add dried shrimp, lime leaves. 40 minutes of cooking very slowly. Skim off any impurities, strain
Clarification Add soaked gelatin to broth, dissolve and freeze flat in a hotel pan When frozen take out and line hotel pan with cheesecloth, let frozen broth defrost overnight in fridge. Reserve clear broth that has dripped. Goat Milk Chantilly Bring goat milk up to 90°C, add in Gellan. Hand blend, add malic acid. Pour over ice to form solid block. Blend (over ice) to form fluid gel. Strain and vacuum out air. Keep cold. Green Apple Wakame Mix Apple Juice with Calcium and Xantana. Add Cilantro Purée. Strain through chinoise. Add brunoise apple, seabeans powder. Put in ½ sphere mold and freeze. When it is frozen, drop into solution for 2 minutes. Rinse in mineral water and conserve in salt/water mix. Cippolini Onion Meringues Blend all ingredients in a blender. Whisk egg whites, egg white powder, sugar, versa whip until triple in size. Spread thinly over acetate and dry overnight at 200°F. Take off acetate, store in airtight box.
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