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Recipe Michaël Vrijmoed - Zucchini salad, orange and granite carrot

Recipe Michaël Vrijmoed (Number 2 in TOP100 Best Vegetables Restaurants World 2019)  - Zucchini salad, orange and granite carrot

Ingredients granite root:

  • 275g gravy carrot
  • 10g cane sugar water 50/50
  • 1st lemongrass
  • 20g orange juice
  • 5 coriander leaves
  • piece of ginger
  • 5 basilic leaves
  • 5g lime juice
  • 3bl / l gelatin

Method;
mix all ingredients, crush herbs and infuse
pass and add gelatin
freeze and scrape with a fork when needed

Ingredients crèmeux white chocolate:

  • 500 g roo
  • 80g sugar
  • 6pcs yolks
  • 40g mandarin napoleon
  • 60g ivoire
  • 3bl gelatin

Method;
place all ingredients in the thermomix
10'80C mode 2, soak in gelatin
let cool

Ingredients marinade zucchini:

  • 70g orange juice
  • 10g Arbequina olive oil
  • 14g of sugar water
  • grated ginger
  • 4 g vinaigre citron
  • 2bl basilic
  • 6g vanilla oil
  • 4bl coriander
  • Method; to blend

Method; mixing

Ingredients marinated zucchini:

  • 10el brunoise zucchini green
  • 4el marinade zucchini
  • Method; cut the zucchini skin in brunoise and marinate briefly

garnish:

  • honey verbena
  • fresh zesty orange
  • 2el caramelized pumpkin seeds
  • yellow pansies

Finishing method
place a dot crèmeux centrally in the bowl
cover with the marinated zucchini
pour some extra marinade around
cover the granite with the zest, honey verbena, pumpkin seeds and yellow pansies