Salsify, salted lemon, black garlic

Name: Salsify, salted lemon, black garlic
Ingredients: 1 Lemon juice; Wonton wrappers; 100 g Debic Cream 35%; 5 units.items Salsify (peeled); Pepper and salt; 25 g Butter; chopped parsley; Salted lemon (juice); 45 g Yogurt; 45 g Egg white; 35 g Black garlic; 10 g White aceto; 190 g Sunflower oil; Salsify (peeled)

This dish consists of a tartlet made from wonton dough filled with a salsify salad.This amuse-bouche was created by Jan Smink. Jan is the owner of Restaurant Smink in Wolvega. Here, he and his kitchen team cook a gastronomic menu in the Smink style, with plenty of boldness and a great sense of experience. Jan Smink cooks with the products he grew up with as a farmer's son. The love for Friesland is evident on the plate, and together with his team, he provides a unique gastronomic experience. Especially for HANOS, Jan worked with Debic products to create refined savory amuses.

Ingredients

Wonton wrappers

1Lemon juice

100gDebic Cream 35%

5units.itemsSalsify (peeled)

Pepper and salt

25gButter

chopped parsley

Salted lemon (juice)

45gYogurt

45gEgg white

35gBlack garlic

10gWhite aceto

190gSunflower oil

Salsify (peeled)

Preparation

Cut the wonton into rounds with a small cutter.
Press them between 2 tartelette molds and fry until light brown at 150°C in the fryer for about 4 minutes.

Vacuum the salsify together with the Debic cream, butter, lemon, pepper, and salt.
Cook the salsify sous-vide or in the steam oven at 85°C for 12 minutes.
Let cool and cut into small pieces.
Season the pieces with some of the cooled cooking liquid, pepper, salt, crème fraîche, chopped parsley, and juice from the salted lemon marinade.