Smoked Eal, Crayfish and Joselito Lardo with Pea Soup

Jonnie Boer

Smoked Eal, Crayfish and Joselito Lardo with Pea Soup

Ir Ver video Receta

For Pea Soup:


Pork Spare Ribs 500G.


Breakfast bacon 50G


½ CeleryRoot


Onion 1UNIT


Leek 1UNIT


Carrot 1UNIT


Split peas 500G

-


For Chlorophyll:


Chinese Cabbagejuice


Kale


Salt


Cayenne Pepper


Xantana (Xantan Gum)

-


For Mace Foam:


Mace


Root Vegetable


Bouillon Milk


Fresh Pepper


Butter

-


For Horseadish Cream:


Yoghurt 800ML


Oil 200ML 


Egg whites 200ML


SourSalt


Horseadish paste 2TBSP


Milk 600ML


Agar 25G


Salt

-





For Crayfish:

 

1. PIERCE THE CRAYFISH WITH A KNIFE THROUGH THE HEAD.
2. REMOVE THE HEAD AND DE-VEIN.
3. COOK THE CRAYFISH (WITH SHELL) IN THE RONER FOR 4 MINUTES AT 58°C.
4. PEEL THEM CAREFULLY.
5. MARINATE WITH OLIVE OIL AND LIME JUICE AND GRATED LIME RIND.

-


For Smoked EEL:

 

1. REMOVE THE FAT AND THE BONES FROM THE SMOKED EEL.
2. CHOP A LONG SLICE. 
3. HEAT IN A 120-DEGREE OVEN.
4. COAT LIGHTLY WITH DASHI.

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For Pea Soup:

 

1. BRING THE SPARE RIBS IN A PAN WITH 2 LITRES SALT WATER TO A BOIL.
2. SKIM THE FROTH OFF THE BOUILLON. TURN THE HEAT BACK ON AND ADD THE THE BREAKFAST BACON.
3. SIMMER UNTIL THE SPARE RIBS ARE DONE.
4. REMOVE THE MEAT FROM THE PAN AND LET COOL.
5. REMOVE THE BONES AND EXCESS FAT FROM THE MEAT.
6. DICE THE CELERY ROOT, ONION, LEEK AND CARROT INTO SMALL CUBES.
7. CHOP THE LEAVES OF THE CELERY ROOT VERY FINELY.
8. AFTER THE MEAT HAS BEEN REMOVED FROM THE PAN, ADD THE SPLIT PEAS TO THE BOUILLON AND BRING ONCE GAIN TO THE BOIL.
9. COOK ON LOW HEAT FOR AROUND HALF AN HOUR.

10. THEN ADD THE CHOPPED VEGETABLES EXCEPT FOR THE CELERY LEAVES.

11. COOK THE VEGETABLES IN THE SOUP UNTIL DONE.

12. ADD THE MEAT AND CELERY LEAVE.

13. SEASON THE PEA SOUP TO TASTE WITH SALT AND PEPPER.

-


For Joselito Lardo:


1. CHOP INTO SMALL CUBES AND WARM SLIGHTLY.

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For Kale Chlorophyll:

 

1. BLANCH THE KALE AND IMMEDIATELY COOL IN ICE WATER.
2. BLEND THE KALE AND CHINESE CABBAGE JUICE IN THE THERMAL BLENDER UNTIL SMOOTH.
3. SEASON TO TASTE WITH SALT AND CAYENNE PEPPER, THICKEN WITH XANTANA.

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For Mace Foam:

 

1. HEAT THE PEPPERCORNS AND MACE, THEN ADD THE ROOT VEGETABLE BOUILLON AND MILK; LET IT STEEP.
2. SEASON TO TASTE WITH FRESH PEPPER, SALT AND BUTTER.

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For Horseadish Cream:

 

1. BLEND THE YOGHURT, OIL, EGG WHITES, SOUR SALT AND HORSERADISH IN THE THERMAL BLENDER AT 37 DEGREES.
2. HEAT THE MILK AND ADD THE AGAR, STIRRING CONSTANTLY, AND COOK THOROUGHLY.
3. POUR THE MILK INTO THE THERMAL BLENDER AND POUR THE MIXTURE INTO A LONG BAKING PAN.

4. AFTER IT HAS SET, BLEND IN THE THERMAL BLENDER UNTIL SMOOTH.

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