Marbré of kingfish & zolderspek and chawanmushi of mussel

Name: Marbré of kingfish & zolderspek and chawanmushi of mussel
Ingredients: Lime zest; Leek; Pepper; Salt; daikon; Olive oil; 150 ml White wine; 150 ml Yuzu juice; kingfish; Salt; 100 g Sugar; Lemon peel; 20 g Soy sauce; Salt; 35 g Powdered sugar; 18 g wakame powder; Salt; 100 g Egg white; 750 ml Mirin; 160 g mussel; 7 l Dashi; 1 kg Onion rings; 100 g Egg white; 15 g Mirin; 150 ml Mussel juice; citrus zest; 0.5 kg Chopped garlic; 1 kg carrot cubes; 90 g Flour; 700 ml Sesame oil

This starter was created by Marco van der Wijngaard, chef of ’t Amsterdammertje and member of the Culinary Team The Netherlands.

This dish consists of:

Ring of confit leek
Kingfish tartare
Marinated daikon
Crispy wakame
Chawanmushi of mussel
Japanese curry broth

Ingredients

Leek

Olive oil

Salt

Lemon peel

Lime zest

Pepper

Salt

kingfish

daikon

150mlWhite wine

150mlYuzu juice

100gSugar

35gPowdered sugar

18gwakame powder

Salt

100gEgg white

90gFlour

20gSoy sauce

Salt

100gEgg white

160gmussel

15gMirin

150mlMussel juice

citrus zest

750mlMirin

7lDashi

1kgOnion rings

0.5kgChopped garlic

1kgcarrot cubes

700mlSesame oil

20units.itemsbay leaves

500gCurry paste

Preparation

Remove the green part of the leek and cut the white part into slices.
Vacuum these slices with oil, salt, and lemon zest.
Cook for 30 minutes at 100°C steam.

Run the 'meat' of the kingfish through the meat grinder and season with lime zest, pepper, and salt.
Press the tartare into the ring of confit leek.

Slice the daikon.
Mix the yuzu juice, white wine, and sugar and heat.
Marinate the daikon in this sweet and sour mixture.

Mix all ingredients with a whisk and spread in a mold.
Bake for about 7 minutes in the oven at 160ÀöC.

Blend all ingredients in the blender, blend until smooth, and strain through a fine sieve.
Fill the mold with the chawanmushi and cook for 15 minutes in a steam oven at 100ÀöC.