»feine adressen – finest« Nürnberg Edition I/2024
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24 b | finest gourmet<br />
Mountain Potato Flan with<br />
Pointed Cabagge and Alpine Caviar<br />
Potatoe Flan<br />
500 g cold water<br />
15 g metil (Methyl Cellulose) powder<br />
200 g granola mountain potatoes<br />
100 g cooking water from the potatoes<br />
50 g butter<br />
50 g sour cream<br />
For the methyl cellulose mixture, mix the cold water and metil<br />
powder the day before and leave overnight. The next day,<br />
weigh out 68 g. Peel and cook the potatoes until soft, strain,<br />
and collect the cooking water. Now, blend all ingredients into<br />
a fine puree and let it cool completely. Fill 30 g portions into<br />
small bowls.<br />
Pointed Cabbage<br />
1 pointed cabbage<br />
Butter<br />
Salt<br />
Halve the pointed cabbage and vacuum-seal it with a bit of<br />
butter and salt. Steam at 90 degrees Celsius for 40 minutes<br />
until tender. Then, grill until golden brown and finally, cut into<br />
thin strips.<br />
Beurre Blancc<br />
80 g shallots<br />
50 g celery stalks<br />
15 g button mushrooms<br />
2 g garlic<br />
½ bay leaf<br />
1 sprig thyme<br />
80 g Pinot Blanc wine<br />
20 g vinegar marinade<br />
80 g water<br />
100 g cream<br />
0.2 g Xanthan gum<br />
120 g butter, plus a little more for sautéing<br />
15 g Verjus<br />
2 g salt<br />
Sauté shallots, celery, mushrooms, garlic, bay leaf, and thyme in<br />
a little butter until translucent. Deglaze three times with the<br />
white wine and let the wine reduce slightly each time. Add the<br />
vinegar marinade, water and cream, then roughly blend everything<br />
with a hand mixer. Strain the mixture through a fine<br />
sieve. Now, mix in the Xanthan and gradually stir in the butter<br />
until fully emulsified. Finally, season with Verjus and salt<br />
to taste.<br />
© Foto: Racool-Studio for: freepik<br />
Arranging<br />
Fresh chives, finely chopped<br />
Alpine caviar from sturgeon (r.g. Oona caviar)<br />
Albeli roe (or trout roe)<br />
Steam the potato flan at 85 degrees Celsius for 10-12 minutes<br />
until set, then invert it onto a deep plate. Arrange the pointed<br />
cabbage around the flan and sprinkle with freshly chopped<br />
chives. Place a dollop of Alpine caviar in the center. Bring the<br />
Beurre Blanc to a boil once, then add a spoonful of Albeli roe<br />
and distribute it around the cabbage.
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