Love is in the air!

Name: Love is in the air!
Ingredients: 20 g Sugar; Egg white; 4 units.items Turbot fillets (approx. 100 grams); 300 g Kriek beer; Potato; 100 g White wine; 4 g Sugar; 470 g Flour; 100 g Whipped cream; 15 g Sugar; 350 g Chicken broth; 50 g Butter; 55 g Melted butter; 14 g Dry yeast; 4 g Salt; 20 g Olive oil; 5 g Agar; 2 g Vadouvan; 215 g lukewarm water; 200 g Sexy sauerkraut; 4 units.items Bunch carrots; potato polenta roll; Salt; 6 units.items leeks; Dutch shrimp; 10 g red beet powder

Turbot fillet served with potato, sexy sauerkraut gel, cherry beer sauce, red pasta cushions and various vegetable garnishes.

Ingredients

Egg white

4units.itemsTurbot fillets (approx. 100 grams)

Potato

20gSugar

350gChicken broth

5gAgar

200gSexy sauerkraut

300gKriek beer

100gWhite wine

100gWhipped cream

15gSugar

50gButter

4gSugar

470gFlour

55gMelted butter

14gDry yeast

4gSalt

215glukewarm water

10gred beet powder

20gOlive oil

2gVadouvan

Salt

6units.itemsleeks

potato polenta roll

4units.itemsBunch carrots

Dutch shrimp

Preparation

Brush the turbot fillets with egg white.
Cut thin slices of potato and cut out rounds. Do not wash the potato slices, the starch helps them stick.
Layer the turbot fillets with the thin potato rounds in an overlapping pattern.
Briefly fry the fillets on the potato side in oil.
Finish cooking in the oven for about 5 minutes at 180°C.

Blend the sexy sauerkraut and chicken stock in a blender.
Then pass the mixture through a sieve.
Add the sugar and agar and bring to a boil.
Pour the mixture into a container and let it cool.
Blend the cooled mixture smooth in a blender.
This gel is for about 20 people

Reduce the cherry beer, white wine, and sugar to 1/3.
Add the cream and reduce by half.
Finally, add the butter to finish the sauce.

Dissolve the yeast in the lukewarm water.
Add together with the other ingredients.
Use a stand mixer with a dough hook to make a nice, smooth dough ball and let the dough rest overnight.
Then roll the dough through a pasta machine on the 3rd setting and cut into squares.
Place the pasta squares on a baking tray lined with parchment paper and bake for about 6 minutes in the oven at 150°C.

Blend the leeks with the olive oil, vadouvan, and a pinch of salt.
Cook the leeks sous-vide for about 20 minutes using a Roner at 85°C.

Cut rounds out of the potato-polenta roll.
Fry the rounds until crispy.

Peel the carrots and cook them until al dente.
Cut the carrots in half once so that you have two halves.

Pipe a little sexy sauerkraut gel between the pasta pillows to create a nice stack of 3.
Place the garnishes and some Dutch shrimp on the plate.
Serve the dish with the cherry beer sauce and optionally garnish with some cress.