Bavarois celery rose
- 700 g celery
- ½ clove of garlic
- 2 roses – Creamy
- 100 ml cream, lumpy
- 100 ml crème fraîche
- 3 sheets of gelatin
- tsp salt
Blend the celery with the garlic, the leaves of the roses and the salt. Put it in the refrigerator overnight. The next day, put it in a cheesecloth, collect the moisture. Keep 2 dl of it.
Soak the gelatin in cold water. Heat 1 dl celery juice and dissolve the gelatin in it.
Mix the crème fraîche with the loby cream.
Add the warm celery juice to the cold liquid. You want the whole mass to be really well cooled, otherwise your Bavarian cream will fail.
When it is cold, fold it into the crème fraîche mixture.
Put it in silicone mats and freeze it. If it is frozen you can take it out of the mold.
Needed for the brine
- 40 gr dill
- 2 oranges – the zest of it
- 1 kg of white caster sugar
- 1 kg of coarse sea salt
- 1 kg of fine sea salt
- 10 gr black pepper
Mix all ingredients. Put it in a large jar and use as needed. It stays good for a very long time.
Place the salmon side skin side down in a gray container. Coat the meat side with brine. Use about 100 grams per salmon side. Place the next load in the tray with the meat side down. 6 salmon sides fit in a container. Place the container in the refrigerator and leave there for at least 12 hours.
Then rinse them lightly and pat dry. Place them in pairs on a grid, on the skin side. Fill a 1/1 gn with ice cubes.
Cover the bottom of a 1/1 gn with smoke moth, add juniper berries.
Fill the steamer from above and fill the second bottom container with ice. Heat the smoke moth on the stove to white-yellow smoke. This is done on the bottom floor in the steamer. Close the door and let it smoke for 2-3 hours. Reheat the smoke moth in between, without burning the moth.
Do not turn on the steamer while smoking. After smoking, put the steamer on the steam function for half an hour and spray it thoroughly afterwards.
200 ml of lime juice
100 ml of water
1 lime – the zest
100 g of sugar
4 g agar
Bring everything to the boil, then cool to cold. Wind up in a thermomix and put in a spray bottle.
2 colors of quinoa
Dip the rice skin in egg white and then in the quinoa. Fry it at 170 ° C, about 20 seconds per side.
Put it in a container with tork paper, do not forget to salt it afterwards.
Pickles with rose
1 kg of vegetables, such as yellow zucchini, yellow beet, yellow carrot, yellow onion, yellow turnip
1 rose – creamy
300 g of sugar
5 dl vinegar
Salt and pepper
Cut all the vegetables. Boil the sugar with the vinegar. Let it cool down. Grab a vacuum bag and fill with all the vegetables. Then add the chervil, the leaves of the rose and the pepper and salt. Vacuum seal and place in the refrigerator.