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Creamy pearl barley in a crispy potato cylinder

This dish consists of:

• creamy pearl barley in crispy potato
• white bean cream
• Brussels sprouts cream
• caramelized pearl onions with date cream
• marinated cranberry
• corn bitterball

Curious about the version with hare? Check out the recipe for hare leg in a crispy potato cylinder.

Ingredients

1Shallot
Vegetable stock
pearl barley
1garlic clove
knob of butter
buffalo mozzarella with truffle
enoki mushrooms
Parmesan cheese (finely grated)

Vegetable stock
potatoes (bonk or big griller)
Butter

Thyme
200gWhite beans
Bay leaf
Shallot
1leek (white part)
Vegetable stock
1Baking soda
1celery stalk
knob of butter

1Shallot
500gBrussels sprouts *
Madras curry

knob of butter
Pepper and salt

220gWater
220gWhite wine
200gSugar
Ras el Hanout
dates

120gHoney
50gred wine vinegar
100gcranberries

Flour
50ggrated Parmesan cheese
12.5gvegan mousse (plant-based gelatin)
Egg white
corn cooked sous-vide

Preparation

  1. Finely chop the shallot and garlic.
  2. Add some of the vegetable stock and let it cook gently.
  3. Continue adding the stock while cooking until the barley is cooked.
  4. Mix in a little butter and Parmesan cheese.
  5. Season with salt and pepper.
  6. Sauté the enoki mushrooms with a little freshly ground pepper.
  7. Mix this into the barley and finish with small pieces of mozzarella.
  8. Place in the crispy potato cylinder (see next step).

  1. Cut thick slices of the potato and use a cutter to cut out cylinders.
  2. Confite in butter until just tender.
  3. Remove from the liquid, pat dry, and fry in oil until crispy.
  4. Sprinkle with a little salt.

  1. Soak the beans in water with the baking soda and let rest overnight.
  2. Rinse and cook in salted water with the celery, thyme, and bay leaf.
  3. Finely chop the shallot.
  4. Finely slice the white part of the leek.
  5. Sauté the shallot and leek in butter.
  6. Add the beans and let them stew for a while longer.
  7. Remove the thyme and bay leaf from the pan.
  8. Blend the mixture with the vegetable stock into a cream.
  9. Strain the mixture, mix in a small knob of butter, and season to taste.

  1. Finely chop the shallot and stew in oil.
  2. Add the Brussels sprouts and madras curry to taste and sauté briefly.
  3. Pour in the stock and cook the Brussels sprouts.
  4. Blend the mixture with the cooking liquid and strain to a cream.
  5. Add a knob of butter and season with salt and pepper.

  1. Boil the water together with the white wine, sugar, and ras el hanout until the sugar is dissolved.
  2. Add the dates and let them sit in the warm mixture until they have softened.
  3. Remove the dates from the pan and peel off the skin and remove the pit.
  4. Puree the dates with a little stock and butter into a cream.
  5. Caramelize the pearl onions in beurre noisette with a little sugar and salt.
  6. Pipe the date cream into the caramelized pearl onions.

  1. Heat the honey and vinegar to 107°C.
  2. Let cool to 30 and add the cranberries.
  3. Toss the cranberries well and leave them in the marinade until the cranberries are completely cooled.