Ingredients
Turbot
Turbot fillet, cut into 50g-sized portions.
Iberico chickpeashot
7kg oxtail chop
3 veal shanks
5 chickens
2 leeks
6 carrots
1 peeled celery
20 mushrooms
3 peeled onions
4 bay leaves
20 black pepper
1/2 garlic
500g soaked chickpeas
1lstock
100g Iberico ham
Pork fat bun
130g type 405 flour
130g type 550 flour
2.5g baking soda
7g salt
15g pork fat
50g milk
10g yeast
15g sugar
90g water
5g Chardonnay vinegar
Crab stock
Crab
800ml water
200ml Jus de Mer
60g ginger
75g lemon grass
90g galangal
2 tsp chamomile flowers
Crab dressing
Crab head juice
Coral
Lime juice
Salt
Sugar
Reduced balsamic vinegar
Olive oil
Broccoli chive cream
3 pc. broccoli
1 bunch chive
3 spoons creme fraiche
3 spoons brown butter
100ml. spinach juice
Lemon juice
Pimento e’spelet
Salt
Garlic Lime creme
90g egg yolk
50g yogurt
30g tahini
200g sunflower oil
2 bottels. garlic sauce by Heinz
Juice of limes
Method
Turbot
Cook the turbot fillet portions for6-8 minutes in the Julabo sous vide at 55 ° C.
Iberico chickpeashot
Cut all the meatinto small pieces andadd to a large pot. Fill up the pot with cool water, and bring to the boil. Skim every 30minutes and after 1.5hrs, add the remaining ingredients apart from the ham,which have all been peeled and chopped. Simmer the liquid for 8hrs before straining the lquid through a sieve. Next, reduce the mixture to your desired intensity.When ready to serve,cut the ham into small cubes and brown in a frying pan, then add the Stock and infuse 20 min. Leave aside until use.
Pork fat bun
Mix the flours, the baking soda and saltin a Kitchen Aid. Then melt the pork fat into the dry ingredients. Heat up the milk to 35°C then dissolve in the sugar and yeast, before adding this to the flour. Mix thewater with the vinegar and then mix slowly into the flour. Knead this mixturefor 5 minutes. Then cover with a damp cloth in the chiller and allowto rest for 2-3 hrs. When ready to cook,take out thedough and knead again slightly and processed on slightly floured surface until about 6 rolls of dough and then into large pieces 7g parts. Now roll the dough into balls
Thus, the surface of which is sufficiently under tension. The dough can be frozen until needed (max 3 days). Let rise in proofer at 40 degrees 45 minutes at the required balls.Then cook closed in a bamboo basket under steam 10 minutes finished.
Crab stock
Cut the ginger, lemon grass and galangal into fine strips, then add them all together in a pot. Bring to the boil before reducing down to a simmer and allowing them to infuse for 30mins. Strain the mixture and allow to cool. Before serving,cook the crab in the stock for 12min. Now separate the head from all claws and legs. Take the meat out,and keep this cold, open the head and add the head juice and coral.Strain the head juice finely and set aside. Wash and dry the coral.
Crab dressing
Mix a dressing, strain and pour into a bottle.
Broccoli chive cream
Broccoli and chives cook until soft in well salted water, then plunge them into ice water. After they have cooled, drain well and mix with remaining ingredients to create a smooth cream. Then strain through a sieve and season again.
Garlic Lime creme
Mix yolk and garlic sauce (Heinz) together in a blender, continue to mix until smooth. Now add all the other ingredients except the oil.Then add the oil slowly in the mix to create a mayonnaise.