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
For 4-5 people
For the cockerel 1 cockerel
For the heather gel 5 g of flowers 200 g of water 125 g of solid agar 1 g of powdered agar
At the bottom of the plate (with the heather gel) Pearls of cooked turnip made with 3 steamed turnips, mashed and moulded. Chop 1 g of vegetable carbon (toasted and ground onion) with the scraps Dried porcini mushroom powder Juniper powder Juniper oil Salt
For the juniper stroizel 500 g of flour 200 g of grated Grana 250 g of butter 1 egg yolk 1 whole egg 10 g of salt Juniper powder
Liver and lichen tempura 50 g of corn starch 100 g of soft plain flour Mineral water and ice 10 g of liver paté (the cockerel’s liver, blended or finely chopped with a knife) 5 g of pine lichen powder and crumbs 1 l of peanut oil for frying
For cooking the cockerel Charcoal Wood coal, pine cones and Scots pine
For the garnish Heather and calendula flowers Cooked turnip pearls Raw turnip chips Virtual blueberry sprouts (radish shoots)
For the cockerel Pluck, clean and divide the cockerel into fillet, breast with wing, thigh and drumstick.
For the heather gel Infuse the flowers in the water. When ready, add the powdered agar and solid agar (previously obtained by boiling 1 litre of water with 8 g of agar and leaving it to cool) to the heather infusion. Mould it on a 3 mm deep (maximum) tray and then make 7 cm diameter discs to lay on the bottom of the plate.
For the juniper stroizel Mix all the ingredients thoroughly together. Make small pearls, freeze them, then cook at 170 °C for a few minutes.
Liver and lichen tempura Mix all the ingredients together, leave to rest for about ten minutes and then fry, making small, crispy "bushes". Add the liver paté, and the pine lichen powder and crumbs.
For cooking the cockerel Grill the cockerel for a few minutes, place it in a Staub pot with lichen, moss, birch, Scots pine and red fir in equal parts. Half fill the pan with 3 - 4 pieces of burning charcoal. Place in the oven for 2 minutes at 160-170 °C and then rest at 70 °C for about 20-30 minutes (the time varies depending on the size of the cockerel).
Presentation Next to the virtual habitat, on the heather gel, place the flowers, juniper stroizel, bushes and sprigs of tempura, turnip sprouts and pearls. Scallop the breast (1-2 slices per person) with the juniper oil and smoked salt.
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