John Myers
Contents
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Ingredients
Grapefruit
- 2 Grapefruit pink
- 2 Onion white
- 1 Lemongrass stick
- 10 g Ginger
- 1 Chilli pepper
- 200 g Preserving sugar
Dialog from the potato
- 4 Waxy potatoes
- 4 Linda potatoes yellow
- 300 ml Cream
- 70 ml Milk
- 30 g Butter
- 20 ml Olive oil
Mustard caramel
- 1 tbsp Brown sugar
- 1 tbsp Mustard seeds
- 1 handful Herbs for green sauce
- 1 shot Verjuice
- 1 splash Chili oil
Asparagus juice vinaigrette
- 250 g Asparagus green
- 30 ml Poultry stock
- 30 ml Verjuice
- 30 ml Olive oil
- 50 ml Rapeseed oil
- 1 pinch Sea salt fine
- 1 pinch Pepper White
- 0,5 tsp Xanthan gum
Instructions
Grapefruit
- Fillet the 2 grapefruits and cut them into strips while keeping the juice. Cut the peel of the grapefruit into zest before filleting (remove the white inside peel) and boil three to four times in water and pour off the water each time to reduce the bitter substances. Boil a third of the amount of grapefruit, along with chopped white onions, a piece of lemongrass, a small piece of thinly sliced ginger and a chilli pepper (which you remove after cooking) with 1: 2 preserving sugar to make chutney. Mix the grapefruit fillets with the grapefruit cutney just before serving.
Dialog from the potato
- Peel the Ditta potatoes and cut into 2 mm thick slices. Boil the potato slices in water for about 1 minute, then cook in 150 ml cream until done. For the mashed potatoes, peel and dice the Linda potatoes and cook in the steamer at 120 ° C for 10 minutes. Bring 150 ml of cream and milk to the boil. Press the boiled potatoes through a press, stir with butter and olive oil until smooth. Gradually fold in the cream-milk mixture until it is a smooth puree.
Mustard caramel
- For the mustard caramel, dissolve the brown sugar in a pan, add the mustard seeds and stir in. Pour the mixture onto baking paper, cover with a second piece of paper and roll out thinly with a rolling pin. After the caramel is set, finely chop and crumble. Finely chop the herbs, mix with the mustard caramel and season with a little verjuice, olive oil, salt, pepper and a little chili oil.
Asparagus vinaigrette
- For the asparagus vinaigrette, cut the green asparagus into large pieces, puree together with the poultry stock and strain through a cloth or a fine sieve. Mix with the verjuice, season and then mix with the oils. Season to taste and season slightly sour. Tie up lightly with a little Xantana. To serve, place one potato slice on each warm, deep plate. Put some mashed potatoes and a grapefruit fillet on each slice. Cover with another potato slice, mashed potatoes again, another grapefruit fillet - finish with another slice and grapefruit fillets. Put a fingertip of the mustard caramel mixture on top. Place the herb salad next to the tower and pour the asparagus juice vinaigrette over it.
Nutrition
Serving: 100gCalories: 297kcalCarbohydrates: 23.9gProtein: 2.1gFat: 21.6g
