»feine adressen – finest« Düsseldorf Edition I/2024

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