ingredients for 4 people
horseradish foam:
- 3 sheets of gelatin
- 200 ml of warm vegetable broth
- 100 grams of cream
- 2 tablespoons of skinned horseradish
- Salt, ground black pepper
- 1 pinch of sugar
- 1 drop of lemon juice
- 1 pinch of raw lemon peel
Pickled Charcoal:
- 5 char fillets, skinned and boneless, 80 g each
- ½ tsp mustard seeds
- ½ tsp coriander seeds
- 4 juniper berries
- ½ tsp black pepper
- 2 strips of unwaxed orange and lemon peel
- 1 bunch of dill
- ½ bunch flat-leaf parsley
- 15 grams of salt
- 8 grams of sugar
Buckwheat:
- 1 ½ tbsp mild olive oil
- Mild chili salt
- 1 pinch of sugar
- Raw lime peel
- 1 drop of lime juice
serving:
- 1 to 2 handfuls of lettuce and herb leaves (beetroot, lamb’s lettuce, rocket, castellfranco, basil, radicchio)
- 1 drop of lemon juice
- 1 to 2 teaspoons olive oil
- Mild chili salt
Preparation:
Soak the gelatin in cold water, drain and mix into the warm broth. Whip the cream until creamy. Mix stock with horseradish, stir in ice water (or cold water) until it starts to gel, and stir in cream. Season to taste with salt, pepper, sugar, lemon juice and lemon zest.
Pour the foam into small glasses and leave to harden in the refrigerator for 1 hour.
Pickled Charcoal:
Wash the charcoal fillets and pat dry. Cut 4 fillets from a 12 cm wide piece and use for marinating. Set the cut thin ends and the rest of the char fillet aside for the tartare.
To marinate, coarsely crush the mustard seeds, coriander seeds, juniper berries and peppercorns in a mortar. Cut the lemon and orange peel into thin sticks, coarsely chop the dill and parsley and mix well with the rest of the ingredients.
Cover the charcoal fillets with marinade, wrap in cling film and marinate for one and a half hours. Unscrew, carefully remove the marinade from the fillet and dry. Cut into slices to serve.
Buckwheat:
Wash the charcoal fillets and pat dry. Cut the charcoal into thin slices, then into very small cubes and place in a bowl. First mix the charcoal cubes with olive oil, then season with chili salt, a pinch of sugar, lime zest and lime juice.
serving:
Sort, wash and dry the lettuce leaves. Season with lemon juice, olive oil and chili salt.
Place glasses with horseradish mousse on appetizer plates. Place the tartare next to it using a serving ring. Arrange the marinated charcoal slices and garnish with lettuce leaves.
Tip:
The marinating time of 1½ hours refers to the thin 80 g fillet of char mentioned in the recipe. If you use a thicker fillet, the marinating time will be longer.
About the book
The recipe comes from this cookbook by Alfons Schuhbeck: My New Bavarian Kitchen: Classics Reinterpreted in a Modern Way
ZS Verlag, 144 pages, €16.99
ISBN: 3898836827
Release date: August 2017