Ingredients fish stock
- 1 l water
- 500 g fish offcuts and carcasses
- 2 smoked catfish skins
- 1 fennel
- 1 stick of celery
- 2 bay leaves
- juniper berries
- 2 sprigs of dill
Preparation fish stock
Pour the cold water over the fish offcuts, skin and carcasses. Bring to the boil. Skim the foam off the top. Add the vegetables and seasoning. Simmer for 30 mins. then remove from the heat and leave to infuse for 1 hr.
Ingredients fish sauce
- 350 ml fish stock
- 25 g egg yolk
- 25 g whole egg
- 125 ml sunflower oil
- fish sauce
- salt
- 50 g catfish or pike caviar
- 50 g chive oil
Preparation fish sauce
Place the fish stock, egg yolk and whole egg in the mixer and mix thoroughly. Put the mixer on a low setting and gradually pour in the oil. Season to taste with fish sauce and salt. Serve. Heat the sauce gently over a low heat, stirring constantly, until the desired level of creaminess is achieved. Do not allow the sauce to boil, otherwise it will split. Add the caviar and the chive oil, and stir carefully.
Ingredients celeriac
- 5 small celeriacs
- 50 g butter
- 50 g water
- salt
Preparation celeriac
Halve the celeriac and vacuum-seal together with the butter and water. Cook the celeriac for 1 hr. at 95°C using the Vacuisine programme. Brown the celeriac in the pan.
Ingredients Sous-vide and grilled cabbage
- 3 white cabbages
- 100 g butter
- 100 g water
- salt
Preparation Sous-vide and grilled cabbage
Cut the cabbages in half and vacuum-seal together with the butter and water. Cook the cabbage for 1 hr. at 95°C using the Vacuisine programme. Remove from the bag and cut the cabbage lengthwise into thin strips. Grill in batches.
Ingredients chive oil
- 200 g chives
- 200 g sunflower oil
Preparation chive oil
Mix everything together in the Thermomix for 8 mins. at 50°C on the highest setting. Drain through a Superbag or cloth. Separate the oil from the liquid. CHEF'S TIP: A piping bag is good for this. Suspend the bag with the oil and, after a while, the unwanted liquid settles at the bottom. Then all you have to do is cut a small hole in the bottom and carefully release the liquid.