Fertility of the season

Name: Fertility of the season
Ingredients: 20 g Fleur de sel; 750 g porcini mushrooms; 100 g Butter; 25 ml Picudo olive oil; 5 units.items white pearl onions; 250 g peeled Elstar apple; 150 g peeled pear; 5 g 1001 night spices; 250 g chestnuts; 5 g Fennel seed; fennel seeds; Lemon oil; Fleur de sel; pumpkin purée; 0.5 fenugreek; 2 Turmeric; variety of seasonal vegetables; Red chicory; 4 ground ginger powder; 1 chamomile; 2 Cinnamon powder; 250 g Fennel; 2 espelette pepper; 3 Ground cumin; 1 Sumac; orange sweet potato; 0.5 hibiscus; 2 roses; 3 units.items Cinnamon stick; 10 units.items Bay leaf

Macédoine of mushrooms, apple and pear, vegetable jus and glazed vegetables.Jonathan Zandbergen Restaurant Merlet*

Ingredients

20gFleur de sel

750gporcini mushrooms

100gButter

25mlPicudo olive oil

5units.itemswhite pearl onions

250gpeeled Elstar apple

150gpeeled pear

5g1001 night spices

250gchestnuts

5gFennel seed

250gFennel

fennel seeds

Lemon oil

Fleur de sel

pumpkin purée

variety of seasonal vegetables

Red chicory

orange sweet potato

0.5fenugreek

2Turmeric

4ground ginger powder

1chamomile

2Cinnamon powder

2espelette pepper

3Ground cumin

1Sumac

0.5hibiscus

2roses

3units.itemsCinnamon stick

10units.itemsBay leaf

2Coriander seed

2Allspice

1Clove

3Crushed black pepper

0.5cardamom

Preparation

Cut everything into a fine brunoise of 4 mm.
Sauté the onion and fennel in the oil, add salt, and let stew for 10 minutes.
Then add the rest of the ingredients and let stew for another 20 minutes (covered with a cartouche).

For the 1001 nights spices, see step 5.

Use a variety of vegetables such as: red beet, chioggia beet, yellow beet, celeriac, black radish, carrot. You can also vary with these.
Cut the vegetables into slices of 2 mm and cut out with a 3 cm cutter.
Halve the slices and glaze all the vegetable slices separately with broth and butter. Season well.
Layer them alternately, overlapping like roof tiles. Freeze the tray and cut out large slices of 9 cm. Store in the freezer.

Make a broth from all the vegetable trimmings. Do not use red beet and use a maximum of 5% chioggia beet.
Season the broth with chardonnay vinegar and thicken with xantana.
Braise the vegetables and place them in the center of a deep plate using a ring mold.
Place the vegetable slices on top and let them thaw under the pass.
Brush with lemon oil, sprinkle a few fennel seeds and fleur de sel on top, and pour some vegetable jus around.

Cut the vegetables into equal pieces of about 3 cm (bite size) and glaze them separately.
Fry thin slices of sweet potato into chips.
Cut the red chicory into pennants and marinate with oil and salt.
Build the dish by starting with a quenelle of pumpkin puree in the center of the plate. Arrange the vegetables around it.