Ingredients
Sole
2 x 3.5kg sole fillets
Brown butter
Lemon
Celerysauce
600g milk
400g cream
10 mushrooms
¼ celery
2 celeriac
Noilly Prat
8 kaffir lime leaves
1Lchicken stock
Brown butter
Lemon juice
Celery oil
250g celery leaves
250g parsley leaves
500g sunflower seed oil
Basis for the millet
60g confit onionSchalotten confit
30g dried ceps
2 green celery brunoise
6 slices jamon iberico
100 g clarified butter
Green butterfor millet
550g butter
15g salt
10g garlic
40g almond flour
10g lemon juice
20g miso
150g parsley
150g chervil
150g spinach
Millet
200g millet
1 spoon of the compot basis
1 l chicken stock
Green butter
Cream of Buddas hand
70g Bhuddas hand
3 fennel
150g olive oil
40g sugar
Juice from two lemons
75g sugar
4g pectin
Oyster seaweed cream
100g fresh oyster
20g oyster water
50g egg whites
200g sea bream
10g chicken stock
60gparsley
40g chervil
200g olive oil
200g sunflower seed oil
Lime juice
Lemon juice
3.5g Xanthan
Marinated buddhas hand
60g syrup
2 tbsp gin
70g lime juice
6g salt
200g mineral water
Zest of 2 limes andlemons
20g fennel leaves
20g coriander
5g verbena
3 sticks lemongrass
60g sugar
Method
Sole
Cook the fillets in a sous vide with the brown butter and lemon.
Celerysauce
Make astock from the ingredients by roasting the vegetables and then blitzing.
Basis for the millet
Confit all of theingredients togetherin the brown butter.
Cream of Buddas hand
Cook the vegetables with the lemon (blanched7 times) and thensous vide the mixture at 85C.When cooked,caramelize the sugarbefore adding the pectin to thicken the mixture.Pass through sieve and put aside until use.
Oyster seaweed cream
Mix everything together until the mixture has emulsified and has the consistency of mayonaise.
Marinated buddhas hand
Start by infusing the syrup with the other ingredients. Blanch thebuddhas hand slices and then marinate 3 times with the herb-infused liquid.
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