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Foodxperience

Ceviche of dorade and flying cloud of tomato broth

To create the flying edible cloud, our FoodXperience chef Steef used the VOM basic kit (53502890) and a helium tank (60326510).

Read here more about using the VOM basic kit.

Devices needed for this recipe:

  • VOM basic kit
  • Helium tank
  • Hand blender
  • Scale

Ingredients

2kgripe pomodori tomatoes
0.5Red chili pepper
1units.itemsShallot
Soy sauce
Salt

500gsea bream fillet
1units.itemsRed onion
1Garlic clove
30mlOlive oil
4gcoriander leaves, finely chopped
2Tomatoes
0.5Spanish red chili
3lime juice

Preparation

  1. Make the broth by blending the pomodori tomatoes with some salt, the shallot, and the red chili.
  2. Let this mixture drain overnight in a cheesecloth.
  3. Season the broth with a little soy sauce.

  1. Mix the onion, garlic, red chili, and coriander with the lime juice and olive oil.
  2. Quarter the tomatoes and remove the seeds. Cut the flesh into small cubes. Add to the marinade.
  3. Slice the fish into thin slices and small cubes, toss with the marinade. The marinade will cook the fish.

  1. Place the fish on the plate.
  2. Add the red onion, diced tomatoes, coriander, and a bit of salad in between.
  3. Spoon a little soy sauce around.
  4. Add 2.6 grams of VOM powder to 2.5 deciliters of tomato broth.
  5. Dissolve well with a (hand) blender.
  6. Let rest for at least 10 minutes.
  7. Fill the glass of the VOM kit with 100 milliliters of tomato broth.
  8. Slowly turn the control valve until the clouds start to rise.
  9. Cut off a cloud of tomato broth.
  10. Place the cloud on the VOM holder.