Met whisky geïnfuseerde, opgerolde geelstaart met ingemaakte salsifis
Chef Nicolas Sintes
From Chef:
“For this recipe, I’m using the top loin, rolling it in a whisky-infused wood leaf. A very natural dish to end winter with woody and intense flavors. The slightly pickled salsifis add a touch of acidity.”
Serves 1 – 2
Ingrediënten
- 1 bovenste lende
- 1 houtblad
- 80 g / 240 ml whisky
- 300 g / ~3 kopjes morgensterren
- 6 st. spruitjes
- 200 g / ¾ kopje dikke room
- 50 g / 3 ½ el boter
- 40 g / 40 ml azijn
- 20 g / 1 el suiker
Voorbereiding:
-
Voor de vis:
Slice the fish, keeping the top filet. Torch-mark it and roll it in a wood sheet soaked with whisky. Cook directly on the embers for about 1O minutes.
Voor de garnering:
Peel the salsifis, cook a portion in sticks with oil and butter. Remove the fat and deglaze with the vinegar.
Slice a portion of salsifis into a thin rounds and place them in the warm pickling mixture.
Slice thin strips from a salsifi, fry them at 140°C / 280°F and roll them into a spiral shape upon cooking.
Gebruik alle snippers morgensterren en voeg room toe om een gladde puree te maken.
Blanch the brussel sprout leaves very quickly and add olive oil before serving.