Amuse: tofu - algae
Ingredients spinach jelly (5 g p.p.)
spinach // 20 g / kg of sosa elastic gelatin // poultry stock // green food colouring
Preparation
Boil the cleaned spinach in vigorously boiling water and immerse in cold water. Drain and process into a light sauce with some chicken stock. Bring to the boil with the gelatin and pour 250 g onto a gastro plate. Finally, cut squares of 7.5 cm.
Ingredients tofu cream (8 g p.p.)
710 g hard tofu // 20 g miso // 35g parmesan // 840 g full fat milk // 270 g cream // 75 g soy sauce // a few drops of sesame oil // 9 g agar // zest of 1 lemon
Prepartion
Bring everything to the boil and let it cool, add lemon zest and mix until smooth.
Ingredients matcha tea broth (15 g p.p.)
250g spinach // 1 teaspoon matcha tea // 1 teaspoon pine branch (Sapin Baimier IDM) // 1 lemongrass // 8 g ginger // 2 tablespoons café des fleurs (IDM) // 2.2 kg water // 90 g soy sauce // 2 lemon leaves // 1 nori sheet // 20 drops of green food colouring // 75 g honey
Preparation
Bring all the ingredients to the boil and infuse with the nori for 4 minutes.
Ingredients marinated spinach (6 g p.p.)
baby spinach // soy sauce // sesame oil // olive oil
Preparation
Boil the spinach briefly and dip into cold water. Wring out and marinate.
Finishing
blue violets // sesam-wasabi
Recipe: Michaël Vrijmoed
Picture: Jan Agten
