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Zander / Mountain Lentils / Potato Rösti / Dijon Mustard Espuma

Zander / Mountain Lentils / Potato Rösti / Dijon Mustard Espuma
  • 110 g butter
  • 30 ml lemon juice
  • 30 ml olive oil
  • 300 ml Chicken stock
  • 1 × shallot(s)
  • 1 × bay leaf
  • 40 g mustard
  • 1 × star anise
  • 20 ml vinegar
  • 2 × whole cloves
  • 600 g zander fillet, scaled
  • 130 g pork belly, sliced wafer-thin
  • 100 g blanched mountain lentils
  • 1 × bouquet garni (parsley and thyme stalks)
  • 20 g Basic Textur
  • 1 × garlic

Ingredients

  • 110 g butter
  • 30 ml lemon juice
  • 30 ml olive oil
  • 300 ml Chicken stock
  • 1 × shallot(s)
  • 1 × bay leaf
  • 40 g mustard
  • 1 × star anise
  • 20 ml vinegar
  • 2 × whole cloves
  • 600 g zander fillet, scaled
  • 130 g pork belly, sliced wafer-thin
  • 100 g blanched mountain lentils
  • 1 × bouquet garni (parsley and thyme stalks)
  • 20 g Basic Textur
  • 1 × garlic
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Preparation:

Dijon Mustard Espuma:

Sauté 40 g of the finely-chopped shallots in 80 g of butter, then deglaze with the vinegar and white wine. Season with 40 g of Dijon mustard, coarse grain mustard, salt, pepper, and cayenne pepper. Add the cream and heat through. Pass through the iSi funnel & sieve directly into a 0.5 L iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at 75 °C (165 °F) in a bain-marie or water bath.

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