Recipe – 4 Course Menu

Sea Bream | King Oyster Mushroom | Kohlrabi | Soybean Pavlova

Ingredients for 4 people

Sea Bream | Ginger | Cucumber | Kombu

Pickled Cucumber
100 ml Water
200 ml Rice Vinegar
100 g Sugar
1 Salad Cucumber (cut into sticks)

Bring water, vinegar, and sugar to a boil, let it cool, and marinate the cucumber sticks in it for one day.

Sea Bream
1 Sea Bream
2 pieces Kombu Seaweed (approx. 10 x 10 cm each)

Fillet the sea bream, slice into thin cuts, and cover with Kombu seaweed for 2 hours.

Kombu Dashi
1 L Water
1 piece Kombu Seaweed (approx. 10 x 10 cm)
2 stalks Lemongrass
80 g Ginger (sliced)

Heat all ingredients in a pot on low heat without boiling. Let it infuse for 1 hour.
Strain and season with salt.

Use only 200 g of Dashi for the Sea Bream. Save the rest for the Kohlrabi.

Plating
Fill the Sea Bream with cucumber sticks, roll into small roulades, and drizzle with Kombu Dashi.

King Oyster Mushroom | French Toast | Yuzu Miso

Yuzu Miso Sauce
150 ml Water / 75 g Miso (white) / 10 g Ginger (grated)
30 g Sugar / 30 ml Sake / 15 g Yuzu Zest (or Lemon Zest as an alternative)

Simmer all ingredients in a pot for 1 hour, then puree.

Brioche
250 g Flour / 3 Eggs / 21 g Fresh Yeast
30 g Sugar / 7 g Salt / 15 ml Milk / 75 g Soft Butter

Mix all ingredients except butter, then gradually add butter and knead into a smooth dough. Place in a baking mold and let rest at room temperature for 2 hours.
Then bake at 170°C for 25 minutes.

French Toast
150 ml Milk / 1 Egg

Cut the Brioche into slices or bars, briefly soak in milk and egg, and fry in a pan until crispy.

King Oyster Mushroom
200 g King Oyster Mushroom / 200 g Butter

Slice the king oyster mushrooms, cover in a pot with melted butter, and cook on low heat for 10 minutes.

Plating
Layer the king oyster mushroom slices on the French toast and place 2 tablespoons of sauce next to it on the plate.

Kohlrabi | Parsley | Apple | Horseradish

Kohlrabi
4 Kohlrabi

Peel the kohlrabi and gently simmer in the remaining Kombu Dashi from the first course for about 30 minutes. Then sauté in a pan.

Parsley Sauce
60 g Butter / 60 g Flour / 1 L Vegetable Broth / 100 g Parsley (stems removed)

Like making a béchamel sauce, melt the butter, stir in the flour, and deglaze with broth. Reduce while stirring continuously until the sauce thickens slightly. Finally, add chopped parsley and puree.

Granny Smith Sauce
4 Granny Smith Apples / 100 g Butter / 200 g Horseradish / Pinch of Salt / Pinch of Sugar

Cook peeled and cored apples in butter until soft, strain, and puree. Juice the horseradish, either using a juicer or by grating and squeezing through a cloth. Season the pureed apples with horseradish juice, salt, and sugar.

Tonburi
150 g Tonburi / 150 ml Water / 4 g Salt

Mix water with salt and soak Tonburi in it.

Plating
Place the sautéed kohlrabi on the plate and cover with parsley sauce. Add a dollop of Granny Smith sauce next to it and place three small mounds of Tonburi around.

Soybean Pavlova | Rhubarb | Shiso

Pavlova
110 g Sugar / 25 g Cornstarch / 70 g Egg White

Whip the egg whites, gradually add sugar and starch, and beat until stiff for about 10 minutes. Pipe into dome shapes on parchment paper and bake at 100°C for 2 hours.

Rhubarb
500 g Rhubarb / 200 g Sugar

Simmer both in a pot on low heat and then let cool.

Tofu Foam
250 g Silken Tofu / 150 ml Soy Milk / 40 g Sugar

Puree all ingredients, transfer to a 0.5 L siphon, and charge with one capsule.

Plating
Cut 4 leaves of Shiso into thin strips. Halve the Pavlova, fill the bottom half with rhubarb and Shiso strips, and cover with tofu foam. Place the second Pavlova half on top and serve.