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Appetizer grilled zucchini, peach and potato

Pickled and grilled zucchini on a crispy potato base, served with goat cheese, baked potato and white peach gel.

Ingredients

120gSugar syrup (1:1)
220gwhite peach
4gCitras
3.2gAgar

1units.itemsvegetable skin potato

1units.itemsairbag sosa

1units.jargoat cheese Bokkesprong

1units.itemsmini zucchini
Salt
1Sushi vinegar
3Olive oil

optional: dried peach
peach fruit powder

Preparation

  1. Defrost the puree and mix with sugar syrup, citras, and agar.
  2. Bring to a boil and blend with the hand blender.
  3. Let the mixture cool and set into a jelly.
  4. Break it up in the food processor into a gel and optionally add some oil.

  1. Spray the potato skins with a little bit of water.
  2. Cut them into the desired shape.
  3. Fry them as described on the packaging.

  1. Fry the granulate in a round sieve at about 180°C for about 1 minute.
  2. Salt them afterwards if desired.

  1. Crumble the goat cheese.

  1. Slice the zucchini to the desired thickness on a mandoline.
  2. Vacuum the zucchini with oil and sushi vinegar.
  3. Add salt to taste.
  4. Briefly grill the zucchini (cooking time depends on thickness).

  1. Cover a crispy potato with the zucchini and goat cheese.
  2. Top with another crispy potato, granulate, peach gel, and fresh flowers.
  3. Sprinkle with a little peach powder and add some dried peaches to taste.