Serves 4

Ingredients

Pickled unripe green peaches

500gunripe green peaches.

2tsp salt

2tsp sugar

½ cup Riesling wine vinegar

2 cups of hot water

Cucumber gel

1 big ripe cucumber (will be around 2dlof juice)

2 sheets of soaked gelatine

Salt

2tspyuzu juice

Marinated squid

300grinsed squid meat cut in one long square

1tsp yuzu

Salt

Dill oil

1 big bundle of normal green dill

2.5dlneutral vegetableoil

Method

Pickled unripe green peaches

Insert a cooking needle 5 different places of every peach so the brine can be absorbed – put all the peaches in a glass jar.Put salt, sugar, vinegar and water on top and seal with the lid. Put the glass jar in the fridge upside down for one whole day and turn it after. Let the peaches pickle for at least 1 month.When ready slice 16 peaches thin and arrange them in the bottom of your 4 chosen serving bowls.

Cucumber gel

Juice the cucumbers and put it through a fabric cloth. Head up a little of the juice and put in gelatin and yuzu. Season with salt.Pour the cucumber gel on top of the sliced peaches and put the serving bowls in the fridge till the gel is solid.

Marinated squid

Freeze the squid meat till it’s very solid and cut it on the short side very thin on a slice machine. The squid can now be blanched in boiling water in a big pot – about 5 seconds – and afterwards in ice water.The squid can now be marinated with yuzu and salt.

Dill oil

Cut the dill up in small pieces and put it in the thermomixer with the oil. Mix at high speed at 70C for 6min.When the time is up, put the green oil through a fabric cloth and afterwards in a hanging piping bag – after a couple of minutes the dill water will be in the end of the hanging piping bag and it can be removed by cutting of the end to let it out – maintaining only the pure dill oil.

Plate the dish by coming the dill oil on top of the cucumber gelled peaches and arrange the marinated squid in one of the sides.Top with lots of Caviar – I prefer Rosinni’s Oscietra Caviar.

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