Ingredients for 4 people:
- 800 g of charcoal fillets
- 2 tablespoons rapeseed oil
- ½ teaspoons butter
- salt
- 400 g turnip
- 100 ml Acet Balsam white
- 1 teaspoon Dijon mustard
- 200 ml of sunflower oil
- 50 grams of sugar
- Salt pepper
- spring bulbs
- 1 shallot
- 2 tablespoons rapeseed oil
- 200 g of risotto rice
- 500 ml of light beef broth
- 50 ml of white wine
- 25 grams of cold butter
- 50 g of parmesan
- Salt pepper
- ½ A bunch of axes
preparation
Pour the vinegar and mustard into a high mixing bowl. Blender on low heat with a hand blender. Then slowly pour the mixture into the oil at a higher level in a fine stream to form a smooth liquid. Season the sauce with salt and pepper and sugar.
Kohlrabi salad
Wash, clean, peel and slice the knife into thin slices. Put in a bowl. Dress vinaigrette with vinaigrette just before serving.
Wash the winter onion, clean and cut into rings, peel the shallot and cut into thin cubes. Heat the oil in a pot and fry the shallots and winter onions over medium heat until translucent. Add rice and fry, stirring, for 2 minutes.
In the meantime, boil the broth. Deglasse the rice with wine and let it drain, gradually add the rice to the broth, let it simmer for about 20 minutes. If the rice is still a little al dente, mix in the butter and parmesan. Salt and pepper risotto.
Salt coal. Heat the oil in a pan and fry the fish skin until crisp. Add butter, turn the fish over and let it simmer.
Serving: Place risotto on plates, garnish with grated ax, place on charcoal and serve with kale salad.
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