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Ray wings with mustard espuma, red cabbage and horseradish

light winter treat

Ray wings with mustard espuma, red cabbage and horseradish
  • 500 g milk
  • 30 g heavy cream
  • 80 g sugar
  • 1 × sugar
  • 1 × salt
  • 1 × salt
  • 1 g xanthan gum
  • 1 × cayenne pepper
  • 30 g crème fraîche
  • 1 × rapeseed oil
  • 50 g parsley
  • 140 g coarse grain mustard
  • 10 g coarse grain mustard
  • 170 g egg yolks
  • 1 g de Iota
  • 1 × champagne vinegar
  • 0.25 × red cabbage
  • 200 g red horseradish
  • 200 g red cabbage, juice extracted
  • 70 g sour milk
  • 10 g spinach paste for coloring food
  • 1 × ray wing
  • 25 g skimmed milk powder

Ingredients

  • 500 g milk
  • 30 g heavy cream
  • 80 g sugar
  • 1 × sugar
  • 1 × salt
  • 1 × salt
  • 1 g xanthan gum
  • 1 × cayenne pepper
  • 30 g crème fraîche
  • 1 × rapeseed oil
  • 50 g parsley
  • 140 g coarse grain mustard
  • 10 g coarse grain mustard
  • 170 g egg yolks
  • 1 g de Iota
  • 1 × champagne vinegar
  • 0.25 × red cabbage
  • 200 g red horseradish
  • 200 g red cabbage, juice extracted
  • 70 g sour milk
  • 10 g spinach paste for coloring food
  • 1 × ray wing
  • 25 g skimmed milk powder
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Preparation

Ray wing:
Remove the fillets from the ray wing and clean them. Then season them with salt and cayenne pepper and drizzle a little white wine and olive oil on top. Before serving, cook under the salamander for roughly two minutes each side until glazed. Cut into segmented strips and serve.

Mustard seed espuma:
Mix 500g milk, 25 g skimmed milk powder, 170 g egg yolk, 80 g sugar and 1 g iota carrageenan in the Thermomix for 10 minutes at 80°C; add 140 g mustard and stir in. Next, add 1 g xanthan gum and mix at the highest level. Chill the mixture. As soon as the mixture has cooled, strain and pour into a 1l Gourmet Whip and load the Whip with 2 cream chargers.

Before serving, keep warm at 50°C in a sous vide bath.

Red cabbage salad:
Finely slice the red cabbage using a slicing machine. Season the strips with salt and sugar, rubbing this in by hand. Then add a little champagne vinegar and rapeseed oil, and season to taste with salt and pepper.

Horseradish:
First extract the juice from the ¼ red cabbage, then add 10 g mustard and season to taste. Slice 200 g horseradish into thin slices using the slicing machine. Put this, along with the red cabbage juice, into a 1l Gourmet Whip with a Rapid Infusion accessory and screw on two cream chargers. Shake vigorously and allow to infuse for one hour.

Sour milk with herbs:
Put the 70 g sour milk, 30 g crème fraiche, 30 g cream, 10 g spinach paste and 50 g chopped parsley into a bowl. Use a whisk to stir the mixture until smooth, then bind using xanthan gum.

 

This recipe was created in collaboration with Frank Öhler.
 

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