»feine adressen – finest« – Nürnberg 4 21
Gourmet: Entdeckungstour · Interview: Gregor Hauer · Living: Es werde Licht · Travel: Wellness-Auszeit
Gourmet: Entdeckungstour · Interview: Gregor Hauer · Living: Es werde Licht · Travel: Wellness-Auszeit
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36 b | finest gourmet <br />
Label Rouge Salmon/ Oyster/ Seaweed by Stefan Barnhusen<br />
INGREDIENTS FOR 7 SERVINGS<br />
Salmon<br />
350 g Label Rouge salmon<br />
150 g coarse sea salt<br />
150 g brown sugar<br />
Poached oysters<br />
7 Gillardeau oysters<br />
Oyster cream<br />
100 g chicken stock<br />
100 g egg white<br />
25 g Mizkan vinegar<br />
juice of ½ lemon<br />
xanthan water<br />
8 oysters<br />
approx. 1 l vegetable oil<br />
Oyster herb ice cream<br />
260 g yoghurt, 3.5% fat<br />
60 g cream<br />
45 g Yopol<br />
1 g xanthan<br />
4 g Guarzoon<br />
60 g Granny Smiths, peeled and<br />
cored<br />
60 g samphire, blanched and quickly<br />
rinsed; do not drain<br />
18 oyster leaves, cut into strips,<br />
without stalks<br />
a little dill<br />
a little sea salt<br />
splash of green<br />
colouring if desired<br />
Seaweed yoghurt<br />
260 g yoghurt, 3.5% fat<br />
60 g cream<br />
45 g Yopol<br />
1 g xanthan<br />
60 g Granny Smiths, peeled and<br />
cored<br />
60 g samphire, blanched and quickly<br />
a little<br />
a little<br />
rinsed; do not drain<br />
dill<br />
sea salt<br />
splash of green colouring<br />
if desired<br />
Oyster mousse<br />
15 oysters with water<br />
8 EL dashi soy sauce<br />
350 ml oyster tea<br />
12 leaves gelatine<br />
620 g creme fraîche<br />
Oyster pearl coating<br />
1 l oyster dashi<br />
50 g vegetarian gelatine<br />
Garnish<br />
N25 caviar<br />
oyster plant leaves<br />
samphire<br />
PREPARATION<br />
Salmon<br />
Cure the salmon with one part salt and<br />
one part sugar for approximately 30 minutes.<br />
Then smoke the salmon on ice for two<br />
minutes on each side, vacuum seal and cook<br />
in a water bath at 44°C for 15 minutes.<br />
Poached oysters<br />
Steam cook the oysters in their shells at<br />
55°C for one minute. Rinse in iced water,<br />
break open and prepare as usual.<br />
Oyster cream<br />
Break the oysters open and collect the water.<br />
Mix the oyster water with the egg<br />
white and xanthan in a blender<br />
until the mixture is frothy,<br />
add the oyster meat and carry<br />
on mixing. Blend the mixture<br />
with the oil until it is<br />
a firm cream. Finish by straining through a<br />
fine-mesh sieve.<br />
Oyster herb ice cream<br />
Purée all the ingredients finely in a blender,<br />
and pour into Pacojet beakers. Micro purée<br />
at least three times.<br />
Seaweed yoghurt<br />
Finely purée all the ingredients, pour into<br />
Pacojet beakers and micro purée at least<br />
three times.<br />
Oyster mousse<br />
Blend the oysters finely with waster, dashi<br />
soy sauce and oyster tea, add salt and<br />
sugar to taste, then strain through a micro<br />
sieve. Heat some of the mixture and<br />
dissolve the soaked gelatine in it. Add the<br />
rest of the mixture, leave to cool, then fold<br />
in the creme fraîche until the mixture is<br />
smooth. Shape the mousse into balls and<br />
freeze.<br />
Oyster pearl coating<br />
Dissolve the gelatine in cold oyster dashi<br />
and bring to the boil slowly. As soon as the<br />
liquid boils, bring the temperature down to<br />
80°C. Skewer the frozen oyster balls and<br />
dip them carefully in the liquid until a film<br />
of jelly forms around the ball.<br />
Arrange<br />
Arrange the ready-prepared salmon, the<br />
poached oysters, oyster cream, oyster herb<br />
ice cream and oyster mousse together with<br />
the seaweed yoghurt on a plate. Add the<br />
oyster pearl coating and garnish it all with<br />
the N25 caviar, oyster leaves and samphire.<br />
<br />
Enjoy!