Pickled vegetables, beluga lentils and avocado, Culinaire Saisonnier

Source: Culinaire Saisonnier

Working with a local farmer's wife who owns a vegetable garden planted at his request brings Alexander Wulf closer to his ultimate goal: a modern global kitchen with Russian touches.

Ingredients

  • 1 ripe avocado
  • mustard seed
  • Shiso Purple
  • Tahoon® Cress

For the lentils:

  • 200 g beluga lentils
  • 50 g parsley
  • 400 g vegetable stock
  • 5 cl Aceto balsamic
  • 5 cl sunflower oil
  • salt
  • pepper

For the smetana:

  • 250 g smetana
  • salt
  • pepper
  • juice of 1/2 lemon
  • 1 tsp sugar syrup
  • 1 tsp textura
  • grate 1 lemon

For the pickled vegetables:

  • 3 stems of lemongrass
  • 1 ginger root
  • 2 onions
  • 1/2 celeriac
  • 3 garlic cloves
  • 1 chilli
  • 80 g coriander grains
  • 70 g of mustard seed
  • 1 l apple juice
  • 1 l white balsamic vinegar
  • 75 cl of white wine
  • 1 kg of sugar
  • 5 bay leaves
  • 3 cloves
  • 4 juniper berries
  • 1 cardamom pod
  • 1 tbsp fennel seeds
  • 1 cinnamon stick
  • 1 vanilla pod
  • 1 tbsp chopped rosemary

For the vegetables:

  • beetroot
  • carrot
  • yellow beet
  • radish
  • cucumber
  • shimeji mushroom
  • kohlrabi
  • black rettich
  • roasted mini onions

For the rettich juice:

  • 1 dl sweet and sour juice
  • 50 g grater of black rettich
  • 50 g grated radish
  • 1 cl beetroot juice
  • 30 g (red) Shiso Leaves Purple

For the sweet and sour gel:

  • 5 dl sweet and sour liquid
  • 4 g agar

Method

Cook the lentils in the vegetable pan until al dente, drain, season with the other ingredients and let cool.

Season the smetana with the other ingredients and tie with some textura.

Bring all the ingredients for the pickled vegetables to a boil and pass through a sieve.

Cut all vegetables to the right size or shape, blanch them all separately and top with the sweet and sour liquid.

For the rettich juice, vacuum the moisture with the radishes, Shiso Leaves Purple and the beet juice, cook for 40 minutes at 80°C and pass through a sieve.

For the gel, bring the moisture to the boil with the agar, let gel and blender smooth. Dress the vegetables on the edge of the plate and the lentils in the middle.

Thinly slice the avocado and place on the lentils. Spoon in the juice and finish with the gel and cress.

***

Restaurant St. Jacques

Feldstrasse 50, Heinsburg, Duitsland
Tel 0049/2453 306 980
www.burgstuben-residenz.de

Source: Culinaire Saisonnier 91 - Winter 2018

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