Winter Fish – Garden Herbs – Cornflower – Brussels Sprouts – Corn

For the Brussels sprouts:

1. Preheat the oven to 70 degrees (convection). Briefly blanch the Brussels sprouts leaves. Then let it dry well on kitchen paper, season with salt and let the leaves dry in the oven for about 3 hours.
2. Blanch the Brussels sprouts for about 6 minutes. Then salt and pepper. Bread with eggs and panko flour and deep fry in the deep fryer (optionally a saucepan with hot oil). This only takes about 30 seconds as the panko flour burns very quickly.

For the corn cream with baby corn:

1. For the corn cream, cut the shallots into fine cubes. Then sweat the shallots in a saucepan with the butter. Add the corn and season with a little salt, pepper and a pinch of sugar.
2. Use the poultry stock together with the cream to deglaze and let it reduce a little. Then puree the corn with some of its own liquid and always pour in a little more.
3. Pass the creamy mass through a sieve and season with salt and pepper. Cook the baby corn in salted water until it is firm to the bite and quench in ice water.
4. Reduce the chicken stock and butter slightly in a pan and toss the corn in it for about 2 minutes. Finally, season with salt, pepper and sugar.

For the fish:

1. Debone the salmon trout fillets and remove the skin. Place on a baking tray and brush with lime zest and olive oil. Cover the marinated fillets airtight and tightly with cling film. Cook in the preheated oven at 70 degrees for approx. 8 minutes.