RECIPE GARUM OXHEART TOMATO & GREEN JUNIPER Components Grilled strawberries Red oxalis Veal head Pickled maple blossom Marmande D‘Antan tomatoes (8-10 cm Ø) Green juniper powder Tomato gelée Garum sauce Tomato/raspberry gel Lovage oil GRILLED MARMANDE TOMATO STRAWBER- D‘ANTAN GELÉE RIES TOMATOES Grill the red strawberries (not too Blanch and peel the tomatoes. 220 g clear tomato stock* sweet) and cut them into 3 mm Carefully cut them into 28 g slices 1,6 g Agar cubes, spread them out and chill so that the slices retain the shape 0,6 g Gelatine immediately. of the tomatoes. Place the slices 0,4 g of citrus next to each other on a deep Tomami (hearty) baking tray and cover with green White balsamic vinegar juniper oil heated to 100°C, leave to stand for at least 6 hours. Flavor the tomato stock* with tomami, vinegar, salt and sugar. Then bind with texturizers and pour on a plastic tray. Afterwards cut out circles with a ring (9 cm Ø). *(mix 1 kg of tomatoes with salt, put in a kitchen towel and place over a container to drain = stock) CHAUSSEESTRASSE 8 D-10115 BERLIN MITTE TEL. +49 30.24 62 87 60 MAIL:
[email protected] TOMATO/ GARUM TROUT RASPBERRY SAUCE GARUM GEL 100 ml tomato stock* 1 L poultry stock from heavily 1 part trout (without head, fins 15 g fresh raspberries roasted poultry carcasses. and offal) Pork pancreas Sea salt Flavored with 20 g Kombu (5 % of trout weight) algae for for 30 minutes. Water (80 % of trout Mix everything together and 55 g Sauerkraut (with bacon) weight) Sea salt (10 % of strain through a fine sieve.