Ingredients
Radish-apple tapioca roll
Pickled radishes
200g radishes
3cl red wine vinegar
3cl apple juice
Apple tapioca
200g tapioca
40g apple sauce
1 apple, cut into fine cubes and blanched in apple juice
Salt
Pepper
Lime zest
Lime juice
To finish
1 gelatine sheet, soaked and dissolved
Egg white-eel-cucumber roll
Egg white pearls
40g pasteurised egg white
300g rape seed oil
1tbsp. Lemon oil
1tbsp. Lemon pepper
Zest of 2 limes
Salt
Eel filling
100g cubes of smoked eel
50g Philadelphia
zest of 1 lime
juice of 1 lime
50g cucumber cubes, peeled
2tbsp. chives
1tbsp. horseradish
Char-soy-apple-sesame roll
Char pickle
4 char fillets, deboned
100g salt
50g sugar
20g lemon oil
20g olive oil
3 lemon grass stalks, roughly cut
zest of 4 lemons
zest of 6 lemons
4 kaffir lime leaves
4 coriander seeds
Sesame-apple marinade
75ml apple vinegar
125ml oil
80g sugar
15g salt
50ml apple juice
1tbsp. roast sesame
½ tbsp. sesame oil
6tbsp apple sauce
Apple filling
1 Granny Smith apple
Soy marinade
200ml poultry stock
200ml soy sauce
200ml soy sauce, unsalted
2tbsp brown sugar
juice of 5 limes
1tbsp ponzu
mint and parsley julienne
Cucumber sauce
1 cucumber
1 gelatine leaf
salt
sugar
lime juice
To serve
2 fine cucumber rolls
2 fennel leaves
Method
Radish-apple tapioca roll
Pickled radishes
Finely shave the radishes and lightly marinate in red wine vinegar and apple juice.
Apple tapioca
Cook tapioca in boiling water for 8 minutes, then let cool under cold water and mix with apple sauce and apple cubes. Season with salt, pepper, lime zest and lime juice.
To finish
With cling film, roll the apple tapioca into thin rolls and lightly freeze them. Tap the radishes dry and place on foil like scales. Take the tapioca and tightly roll it in cling film, knot and refrigerate. Lightly bind the radish marinade with gelatine and use to glaze the roll with it.
Egg white-eel-cucumber roll
Egg white pearls
Strain the pasteurised egg white through a sieve, then fill into a bottle and slowly let it drop into 60-70C warm oil until it curdles. Stir repeatedly and strain the pearls. Then marinate the pearls in lemon oil with lemon pepper, lime zest and salt.
Eel filling
Mix everything together, season to taste and stir until the mixture is creamy. Roll the smoked eel filling in cling film to thin rolls, then lightly freeze. Spread the egg white pearls on cling film, cover the eel roll with it, then wrap again in cling film and refrigerate. Just before serving, roll in popped quinoa.
Char-soy-apple-sesame roll
Put zest of lemon and lime, lemon grass, lime leaves and coriander in the Vitamix and mix very thoroughly. Then put into a bowl and mix well with salt, sugar, lemon- and olive oil. Put the char fillets in a form and cover with the mixture. Very tightly cover the form with cling film. Let the filets pickle in the fridge for about 8 hours. Then remove them from the pickle and keep cool until serving. Cut the marinated char into thin slices an marinate with the sesame-apple marinade.
Sesame-apple marinade
Mix everything together, until you get a marinade.
Apple filling
Peel the apple, cut into round sticks and vacuum with sesame-apple marinade.
Soy marinade
Mix everything together.
To finish
Place the chars onto cling film, marinate with sesame-apple marinade, add the apple, sprinkle with the mint and parsley julienne and tightly roll. While in the foil, let it cool thoroughly. Before serving, glaze with bound soy marinade.
Cucumber sauce
Peel and seed the cucumber, finely mix in the Thermomix and pass through a fine sieve. For 200ml, add one gelatine leaf. Season to taste with salt, sugar and lime juice.
To serve
Place radish roll, tapioca roll and char roll from left to right on the plate. Serve the cucumber sauce separately for pouring.
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