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Hummer Kwezerik Tomate Blumenkohl

Dieses Gericht wurde von JRE-Koch Marijn van de Worp vom Restaurant Fizzy zubereitet. Lassen Sie sich von der Zubereitungsweise von Marijn inspirieren.

Zutaten

Shio-Koji-Tomate
Fudge aus geröstetem Blumenkohl
Blumenkohl-Sauerkraut
Tomaten-Amazake
Hummer

Zubereitung

  • Briefly coat the veal sweetbread in flour and fry until crispy. • For the roasted cauliflower fudge, I first roast the cauliflower to create a sweet, nutty flavor.
  • I cook the lobster tail sous-vide and sear it briefly. I then place the 'cauliflower sauerkraut' on top, which is made from the leaves of the cauliflower. These have been fermented and mixed with the roasted cauliflower cream.
  • I further garnish the lobster tail with fresh seasonal herbs and freeze-dried tomato. A crisp made from the lobster bisque provides a beautiful visual effect.
  • I combine the lobster and sweetbread with a type of broth based on tomato amazake. I make this by infusing rice koji in tomato broth for 24 hours at 60°C. This results in a long caramelization of the 'sugar' from the fermented rice, enriching the sweet-savory umami flavor of the tomato.