Serves 4

Ingredients 

Spice stock

½ tbsp grape seed oil

25g dice celery

40g peeled and dice onion

300g vegetable stock

5g salt

12g sugar

4 dill sprigs

1 ½ leaf parsley stalks

1 ½ chervil sprigs

½ estragon sprig

4 juniper berries, squashed

1 ½ bay leaves

2 grains of allspice, crushed

4 white pepper corns

white Aceto balsamico

 

Pickled pearl onion rings

1tsp crystal sugar

4 peeled pearl onions cut in 3mm thin rings

100g spice stock (see recipe “Spice stock”)

 

Onion puree

1 white onion (about 200g)

100g coarse, unrefined sea salt

10g cold butter

10g Crème fraîche

fine sea salt, freshly ground pepper

freshly ground nutmeg

white Aceto balsamico

1 tbsp reduced red port wine

 

Caramelised onion

Stewing juice of the white onion (see recipe “Onion puree”)

white Aceto balsamico

 

Parsley oil

40g smooth parsley leaves

50g grape seed oil

plenty of ice cubes

tried mushroom flakes

 

Roast farmhouse bread

1 large thin slice of farmhouse bread

20g butter

 

Dried bacon cubes

30g South Tyrolean bacon

 

Bacon stick

1 slice Tyrolean bacon (cut thinly to 1mm)

 

Mushroom stock

2 shallots

30g butter

2 thyme sprigs

200g chunky mushroom slices

400g light chicken stock

150g ice cubes

sea salt

freshly ground white pepper

freshly ground meg

 

Brown butter foam

100g mushroom stock (see recipe “Mushroom stock”)

100g chicken stock

1.5g xanthan

½g Sucro (from Texturas by Ferran Adrià)

180g liquid nut butter

sea salt

freshly ground white pepper

crystal sugar

freshly ground nutmeg

some white Aceto balsamico

 

Roast mushroom slices

4 small mushrooms (the size of a champagne cork)

1 beaten egg white

10g clarified butter

sea salt

 

Sole filet

200g thick sole filet (if possible from a sole with at least 1,2kg)

1 dash freshly squeezed lemon juice

fine sea salt

some clarified butter to roast

5g butter

1 thyme sprig

 

To serve

30g smooth parsley, cut into fine strips (Julienne)

12 small roast onion rings

40g mushrooms

 

Method

Spice stock

Heat the grape seed oil in a pot. Sauté the diced celery and onion. Add the vegetable stock, salt, sugar, herb sprigs and spices. Simmer on low heat until the spice stock is reduced by a third. Strain and add balsamic to taste.

 

Pickled pearl onion rings

Lightly caramelise the sugar in a pot. Deglaze with the spice stock and briefly cook the pearl onion rings in the stock. Poor the hot mixture into a preserving jar and cook in a convection oven for 20 minutes at 90C (steam). Let it set for at least 24 hours.

 

Onion purée

Roast the unpeeled onion at 180C on plenty of coarse sea salt for about 2 hours. Then remove the onion skin and mix the onion beef. Hang up the onion in a cloth. Collect the stock of the roast onions and put aside for the caramelised onion. Mix the remaining onion beef in the Thermomix at 60C with cold butter and Crème fraîche. Add sea salt, freshly ground pepper, nutmeg and white balsamic to taste. Then add the reduced red port wine into the onion puree. Mix well and store in a plastic spray bottle in a temperate water bath.

 

Caramelised onion

Reduce the stock of the roast white onions to a golden brown syrupy caramel. Add white balsamic to taste. Store in a small spray bottle until serving.

 

Parsley oil

Finely mix the parsley leaves with the grape seed oil and heat to 80C. Immediately pass through a micro sieve without any pressure into a bowl and stir on ice until cold. Fill into a plastic bottle until later and keep it in a cool, dark place.

 

Roast farmhouse bread

Roast the farmhouse bread with butter in a pan on both sides until golden brown and let drain on a paper towel. After it has cooled down, crumble the slice of bread in a freezer bag.

 

Dried bacon cubes

Cut the bacon into 2mm thin slices and afterwards into fine even cubes. Lightly roast them in a pan without adding any fat until crunchy. Place on a paper towel und afterwards let it dry in the dehydrator.

 

Bacon stick

Put the bacon slice between 2 sheets of baking paper on a try and weigh down with a pot. Roast in a preheated oven of 180C for about 5 minutes. Immediately cut into 5cm x 0.5cm long sticks and dry in the dehydrator.

 

Mushroom stock

Peel the shallots and cut them in thin slices. Melt the butter in a pot and sauté the shallot slices without letting them get brown. Add one sprig of thyme and the mushroom and continue to sauté. Pour in the cold chicken stock and the ice cubes and boil up. Reduce by half at medium temperature. Drop in the second thyme sprig and let infuse for about 5 minutes. Pass through a pointed sieve at first and then through a micro sieve. Add sea salt, freshly ground white pepper and some nutmeg to taste.

 

Brown butter foam

Mix the mushroom stock with the chicken stock, boil up and add sea salt to taste. Stir in xanthan and Sucro. Mix in the Thermomix and slowly pour in the warm nut butter at 60C. Add sea salt, sugar, some freshly ground nutmeg, some freshly ground white pepper and white balsamic to taste. Pour into an Espuma bottle, fit with 2 N2O-capsules and keep warm until serving.

 

Roast mushroom slices

Cut the mushrooms to 1mm thin pieces with a food slicer. Take a small brush and spread a little bit of whisked egg white onto the lower thirds of the mushroom slices, then stick together 3 mushroom slices, repeat four times. Before serving, quickly fry in clarified butter on both sides until they get a slight colour, then season with sea salt.

 

Sole filet

Cut the sole filets at an angle into equally large, 45g portions. Season the pieces with some lemon juice and salt. To serve, sear in clarified butter on both sides, then finish frying in the pan at medium temperature until translucent, only turning it once. Quickly baste it with fresh butter and thyme.

 

To serve

On 4 plates, draw one strip each of onion puree, place 1 roast mushroom on one end and 1 bacon stick into the onion puree. At the other end, arrange the pearl onion rings in three different sizes next to each other. Slightly fill the pearl onion ring in the middle with some onion caramel and one drop of parsley oil. Squirt some onion puree into the small and the large ring. Stick 3 fried roast onion rings into the large pearl onion ring. Sprinkle the fried sole filets first with farmhouse bread crumbs, then with the bacon cubes, the mushroom flakes and the parsley julienne. Place one sole filet on each plate, squirt some butter foam next to it and serve immediately. 

 

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