North Sea Soul with Joselito Pancetta Juniper Berries and Avocado

Jonnie Boer

North Sea Soul with Joselito Pancetta Juniper Berries and Avocado

Ir Ver video Receta

For Butter with Juniper Berries:


Butter 2KG


Juniper Berries 20Units

-


For Browned Butter Foam:


Root Vegetablebouillon 250G 


Cream 75G


Knob of Butter 125G


Agar 3G


Juniper berries 20 units

-


For Potatoes:


Potatoe 


Salt


Heavy Cream (Crèmefraîche)

-


For Almond cream:


Egg whites 100G


Yoghurt 100G


Sunflower Oil 250ML


Almond Oil 150ML 


Lemon Juice


Salt

-


For Avocado:


Avocado


Ponzu


CurriedOil


Salt

-



For Potato cooking Liquid:


Potatoes <Pearlof Dalfsen> 500G


1/2 Clove garlic, Peeled 


Bay Leaf 1 Unit


Salt 


Water


Olive Oil


Caraway Seeds


White pepper 


Juice of 2 limes


Shallots 2 units

-


For Lemon Cream:


Lemon Rind 720G


Lemon juice 720G


Sugar 80G


Orange Juice 100G


Agar 12G


Sour Salt 10G


Butter 125G





For Butter with juniper berries:

 

1. MELT THE BUTTER.
2. SKIM THE TOP (HARD) SKIN OFF THE BUTTER.
3. VERY CAREFULLY POUR JUST THE CLEAR PART OF THE BUTTER INTO A BOWL. THIS IS CLARIFIED BUTTER.
4. THE WHITE PART STAYS BEHIND AND IS NOT USED.
5. ADD THE JUNIPER BERRIES TO THE BUTTER AND LET IT STEEP.

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For Sole:

 

1. REMOVE THE SOLE’S HEAD AND CUT THE FLESH IN CAREFULLY ABOVE THE BONES.
2. SPRINKLE THE SOLE ON BOTH SIDES WITH SALT AND LET IT ‘CURE’ FOR AN HOUR.
3. COOK IN THE BUTTER AND JUNIPER BERRIES JUST BEFORE SERVING.

-


For Browned Butter Foam:

 

1. MELT THE KNOB OF BUTTER. 
2. COOK THE ROOT VEGETABLE BOUILLON IN A PAN WITH THE AGAR FOR 1 MINUTE.
3. ADD THE CREAM TO THE MIXTURE AND STIR THE MELTED BUTTER THROUGH THE MIXTURE USING A HAND BLENDER; SEASON TO TASTE WITH SALT.
4. ADD THE JUNIPER BERRIES.

5. LET THE FOAM COOL.

6. PLACE THE FOAM IN A WHIPPING SIPHON AND CHARGE WITH 2 CHARGERS.

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For Potatoes:

 

1. BAKE POTATOES IN THE OVEN AT 200°C ON SALT.
2. PEEL THE POTATOES. 
3. MIX THE POTATO FLESH WITH SALT AND HEAVY CREAM.

-


For Almond Cream:

 

1. MIX THE EGG WHITES AND THE YOGHUR.
2. ADD THE SUNFLOWER OIL AND THEN THE ALMOND OIL.

3. SEASON TO TASTE WITH SALT AND LEMON JUICE.

-


For Avocado:

 

1. HALVE THE AVOCADO, SCOOP OUT THE FLESH AND SALT LIGHTLY.
2. BAKE BRIEFLY IN A PAN AND DEGLAZE WITH PONZU AND CURRIED OIL.

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For Joselito Pancetta:

 

1. SLICE THINLY ON THE SLICER.

2. WARM UP SLIGHTLY UNTIL THE JOSELITO PANCETTA IS NICE AND SHINY.

-


For Potato Cooking Liquid:

 

1. BLEND WITH GARLIC AND CARAWAY SEEDS IN THE BUTTER. ADD THE PEELED POTATOES, PEPPER, SALT AND WATER, AND COOK.

2. STRAIN USING A SIEVE AND SEASON TO TASTE WITH SOME LIME JUICE, OLIVE OIL AND SALT.

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For Lemon Cream:

 

1. MIX THE LEMON RIND WITH BOILING WATER; REPEAT UNTIL IT IS COOKED.
2. MIX THE RIND, LEMON JUICE AND SUGAR IN THE THERMAL BLENDER, BLEND TILL SMOOTH AT 70 DEGREES.
3. BRING THE ORANGE JUICE AND THE SOUR SALT TO THE BOIL, STIR THE AGAR IN AND COOK THROUGH, STIRRING CONSTANTLY.
4. POUR THE MIXTURE INTO THE THERMAL BLENDER.
5. ADD THE BUTTER LAST, THEN POUR INTO A LONG BAKING PAN.

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

 

 

 

 

 

 

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