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Salmon mi-cuit with Citrus bergamia ash cooked leeks

1 - Leeks cooked in the ashes of the bergamot tree, citrus bergamia Blancs de poireaux 2.0 Panais 1.0 Feuilles de bergamotier 5.0 Sheet(s) Bois de bergamotier 1.0 kg Water 1.0 Liter(s) Fleur de sel 20.0 g Prepare your barbecue using the bergamot wood, until only the ashes remain. Cut the leeks into 8 cm/3 inch lengths, and soak in an iced water and vinegar bath for about 1 hour. Bring the water to the boil, add the fleur de sel and bergamot leaves and leave to infuse for 20 minutes. Blanch the leeks in the bergamot water for 1-2 minutes. Wrap the leeks in aluminium foil and leave them to bake in the ashes of your barbecue for around 45 minutes. Use a mandolin to create parsnip crisps; fry these at 160°C/320°F.

2 - Orange purée Fruit'Purée Orange frozen 250.0 g Fruit'Purée Blood orange frozen 100.0 g Pectine 5.0 g Mixe the Fruit’Purée Orange Capfuit and Fruit’Purée Blood orange Capfuit with the pectin. Blend in a Thermomix, then sieve.

3 - Salmon mi-cuit Filet de saumon sans peau 500.0 g Water 1.0 Liter(s) Fleur de sel 100.0 g Feuilles de bergamotier 2.0 Sheet(s) Sugar 20.0 g Bring the water, fleur de sel, sugar and bergamot leaves to the boil, then leave to cool. Cut the salmon into strips 8 cm/ 3 inches long and 2 cm/ 3/4 inch wide. Place the salmon in the infusion and set aside in the refrigerator for around 6 hours. 4 - Bergamot condiment Fruit'Purée Bergamot frozen 300.0 g Ciboulette ciselée 10.0 g Sugar 20.0 g Fleur de sel QS Poivre blanc QS Heat the Fruit’Purée Bergamot Capfuit with sugar and allow to form a compote. Leave to cool. Add the chopped chives and season to taste. Assembly Place the orange purée in the center of the plate. Put the salmon on one side of the purée, topped with half the Bergamot condiment, and on the other the leeks decorated with parsnip crisps and thin slices of pink radish.

 

Herb Wrapped Loin of Venison Carrot and Exotic Ginger Puree, Hazelnut Potato Dumplings, Brussels Sprouts and Sour Cherry Juice

Number: 4

Chef: Kai Lermen

 

1 - Venison

Deer loin 2.0

Coarse sea salt QS

Black pepper QS

Caul fat squares 2 pcs

Butter 1 Tablespoon

Sprig of thyme 1

 

2 - Hazelnut praline foam

Raw chicken 300 g

Cream 250 g

Grated nutmeg 1 g

Parsley purée 6 Tablespoon

Salt QS

Pepper QS

Place the caul fat in an even layer on a dry towel. Use a spatula to make a smooth layer of chicken mousse approximately ¼” thick. Season the venison loin and place in the middle of the caul fat. Use the towel to wrap the fat around the venison then tuck in the ends of the fat. Sear properly all side of the venison in a hot pan with oil. Add the butter and thyme and finish in the oven at 190°C / 375°F for 12 minutes. Let the meat rest before you cut it.

 

3 - Carrot puree

Sliced carrot 400 g

Carrot juice 300 g

Water 300 g

Fruit'Zest Orange frozen 1 Teaspoon

Butter 1 Tablespoon

Fruit'Elite "Seasonal Flavours" Exotic Ginger frozen puree 100 g

Salt QS

Pepper QS

Place the carrots, juice, water, and orange zest in a saucepan and cook until the carrots are completely tender and most of the liquid has evaporated. Add the Exotic Ginger Fruit’Elite puree and simmer for another 2 minutes. Season with salt, pass through a chinois and finish with the butter.

 

4 - Carrot foam

Carrot juice 946 g

Fruit'Purée Orange frozen 237 g

Star anise 1

Bay leaf 1

Sprig of thyme 1

Salt QS

Lecithine 1 Tablespoon

Combine all the ingredients together, except the lecithin. Reduce by half. Add the lecithin, cook for about 2 minutes. Strain and place in a foam siphon.

 

5 - Hazelnut Potato Dumplings

Idaho potato 500 g

Flour 125 g

Egg yolks 1

Fruit'Elite "Nuts" Roasted hazelnut frozen puree 100g

Salt QS

Pepper QS

Grated nutmeg QS

Wash the potatoes, place on a sheet pan and cook in the oven at 163°C / 325°F until fully cooked. Remove potatoes from the oven and leave to cool down to room temperature. Peel and pass through a potato ricer into a stainless steel bowl. Make a well in the middle of the potatoes and pour in the Fruit’Elite Dried nut Hazelnut puree and the egg yolk. Lightly mix these ingredients together with your fingers. Add the flour and seasoning and form into a solid dough. Take the dough out of the bowl and work it on a floured table until all the ingredients are perfectly blended. With your hands form 5 cm / 2 in. long cylinders ; form the ends into points. Blanch in boiling salted water for 3 - 4 minutes and chill by plunging into iced water. Remove and put aside.

 

 

Blood Orange and Saffron Sorbet, Chantilly with Caramelized Hazelnuts

Number:1

Chef: Laurent Jeannin

 

1 - Saffron and orange jelly

Fruit'Purée Orange frozen 1 kg

Caster sugar 100g

Gold gelatine sheet 6pcs

Saffron 0.4 g

Soften the gelatine sheets in cold water and then dissolve them in the orange Fruit’Purée with the sugar and saffron added. Leave to infuse for 20 minutes and then pour into the bottom of a soup plate.

 

2 - Hazelnut praline foam

Cream 500 g

Hazelnut praline 100 g

Fruit'Elite "Nuts" Roasted hazelnut frozen puree 100g

Gelatin sheet 1pc

Soften the gelatine in cold water and then melt this in the Fruit’Elite purée with the other ingredients added. Mix well. Put into a cream siphon with one gas canister. Keep chilled.

 

3 - Blood orange and saffron sorbet

Caster sugar 500 g

Water 200 g

Fruit'Zest Orange frozen 40g

Sorbet stabilizer 20g

Fruit'Purée Blood orange frozen 1.5 kg

Saffron pistils 0.8 g

Mix the caster sugar and the stabilizer. Make a syrup with the water, orange semolina Fruit’Zest and the saffron. Cool the syrup before blending it with the blood orange Fruit’Purée. Churn and store at -12 °C / 10°F

 

4 - Caramel crunch

Caster sugar 250 g

Butter 50g

Salt 5 g

Dry cook the caster sugar until you obtain a caramel. Add the butter and fine table salt. Tip onto greaseproof paper, leave to cool and then crush in a food processor. Sprinkle the crunch onto a Silpat through a circular stencil. Pop into an oven at 220°C / 428°F for 30 seconds. Leave to cool, and store in an airtight container.

 

5 - Caramelized hazelnuts

Sugar 200 g

Water 50 g

Glucose 30 g

Lightly roasted hazelnuts 100 g

Cook the sugar, water and glucose together at 165°C / 329°F. Using a cocktail stick, coat each hazelnut with the caramel. Shake off the excess caramel and then leave to cool upside

down. Store in an airtight container.

Assembly

Pour the Saffron and Orange Jelly into the bottom of a soup plate and leave to set. Add a ball of Hazelnut Praline Foam sprinkled with crushed Caramelized Hazelnuts. Add 6 blood orange segments, a quenelle of the Blood Orange and Saffron Sorbet, a circle of Caramel Crunch and a whole Caramelized Hazelnut. Enjoy.

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