Nori tartlet with beak knight, horseradish, mustard and dill

Name: Nori tartlet with beak knight, horseradish, mustard and dill
Ingredients: 100 g Crème fraîche; 10 g kitchen salt with iodine; 30 g Horseradish; 350 g Horseradish base (see step 1); 150 g Water; 30 g Lemon; 250 g Unsweetened whipped cream; 170 g Horseradish purée; 200 g Unsweetened whipped cream; 10 g kitchen salt with iodine; 200 g Yogurt; 200 g Liquid egg white; 30 g Sushi Su rice vinegar; 4 Clear gelatin leaf sheets; 1 kg Arctic char; 800 g Dill oil; 25 Coarse sea salt; 5 g Granulated sugar; 2 g Coriander seed; 3 g White peppercorns; 2 g Fennel seed; 10 g Dill; Dill; Nori tartlet; Mustard caviar; Trout roe; Edible flowers; Dill

The base for this dish is the nori tartlet, which is ready to serve. Our chef fills it with, among other things, Arctic char, horseradish, and mustard.

Ingredients

100gCrème fraîche

10gkitchen salt with iodine

30gHorseradish

150gWater

30gLemon

250gUnsweetened whipped cream

170gHorseradish purée

350gHorseradish base (see step 1)

200gUnsweetened whipped cream

4Clear gelatin leaf sheets

10gkitchen salt with iodine

200gYogurt

200gLiquid egg white

30gSushi Su rice vinegar

800gDill oil

1kgArctic char

25Coarse sea salt

5gGranulated sugar

2gCoriander seed

3gWhite peppercorns

2gFennel seed

10gDill

Dill

Nori tartlet

Mustard caviar

Trout roe

Edible flowers

Dill

Preparation

Put all ingredients in a thermoblender and blend for 10 minutes at 90°C.
Then pass through a fine chinois and cool down.

Soak the gelatin sheets in cold water.
Whip the cream until soft peaks form and chill.
Heat a small amount of the horseradish base until lukewarm, dissolve the gelatin sheets in it, and mix with the rest of the horseradish base.
Gently fold in the whipped cream in 3 parts and season further to taste if desired.
Pour into the desired silicone mold that fits in the nori tartelette and freeze.
Remove from the freezer and allow to thaw slowly in the refrigerator.

Weigh out the egg white, yogurt, rice vinegar, and salt in the blender cup.
Blend and slowly emulsify with the dill oil.
Season further to taste if desired.

Fillet and debone the Arctic char trout and remove the skin from the fillets.
Crush the coriander seeds, peppercorns, and fennel seeds.
Mix salt, sugar, spices, lemon zest, and chopped dill.
Sprinkle the Arctic char fillets on both sides with the cure and let cure covered in the refrigerator for 12 hours.
Rinse off and pat dry.
Cut into strips of about 10 by 0.5 cm and mix with mustard caviar, chopped dill, lemon zest, olive oil, and salt.