Romaine lettuce with Parmesan cream, grapefruit and parsley potatoes
- 130 g parsley leaves
- Salt
- 200 g cold-pressed olive oil
- ice water
- spray bottle
- 2 Romanasaltherzen
- 4 black olives with pits
- 1 Grapefruit
- 12 small potatoes (e.g., new potatoes)
- 1 Belana potato for the potato cubes
- Salt
- 25 g olive oil
- 25 g nut butter (brown butter)
- white pepper
- Icing sugar
- 25g butter for glazing
- Grapefruitsaft
- Parmigiano Reggiano for shaving
- 150g Belana potatoes (cooked for about 40 minutes at 180°C on salt and peeled)
- 75 g milk
- 140 g Dashi-Bouillon
- 30 g nut butter (brown butter)
- 20 g olive oil
- 200 g Riesling
- 120 g grated Parmigiano Reggiano
- 1 Msp Xanthan Gum (binder)
- Salt
- freshly ground white pepper
- ISI siphon (0.5 l) with 2 cartridges
- 40 g of kombu seaweed
- 15 g dried shiitake mushrooms
- 4 g dried seaweed
- 100 g light soy sauce
- 6 g salt
- For the parsley oil, boil 100g of parsley leaves in heavily salted water for about 1 minute, then plunge them into ice water. Squeeze out the excess water and blend with the remaining 30g of parsley leaves and the olive oil in a blender at maximum speed for about 3 minutes. Place the blender on ice, let it rest in the refrigerator for 24 hours, and then strain it through a microfiber sieve.
- Halve the hearts of romaine lettuce, leaving the core attached to hold the leaves together, and wash and dry if necessary. Slice the olives into thin wedges. Segment the grapefruit and collect the juice. Boil the small potatoes in their skins and peel them.
- For the potato cubes, peel the Belana potato and cut it into precise cubes approximately 5 mm in size. Cook the cubes in salted water until tender, then dry them in a dehydrator or oven at 60°C. Deep-fry the dry cubes in olive oil heated to 180°C. The cubes will expand and become crispy during frying.
- For the Parmesan foam, press the peeled potatoes through a ricer. Heat the milk, dashi stock, brown butter, and olive oil to about 70°C and blend with the potatoes in a blender for about 5 minutes until smooth.
- Reduce the Riesling to 80 g, mix in the grated Parmesan and xanthan gum, and season with salt and pepper. Transfer the mixture to the siphon. Insert two N2O cartridges and keep warm at approximately 65 °C.
- Sauté the halved romaine lettuce hearts in brown butter and olive oil, cut-side down, until lightly browned. Turn over and season with salt, pepper, and powdered sugar. Glaze the baby potatoes with butter and parsley oil. Top the lettuce hearts with grapefruit segments and olive wedges, and drizzle with grapefruit juice and parsley oil. Pipe the warm Parmesan foam into four preheated deep plates. Drizzle the warm parsley oil around the outside of each plate using a squeeze bottle. Place one romaine lettuce half in the foam on each plate and arrange three potatoes on top. Sprinkle the salad with shaved Parmesan and the crispy potato cubes, and serve.
- Soak the kombu seaweed and shiitake mushrooms overnight in 1.5 liters of water.
- Then bring to a boil and add the seaweed, let it steep for about 20 minutes.
- Strain the dashi broth through a cloth and season with soy sauce and salt.
parsley oil
130 g
200 g
Romaine lettuce and potato cubes
Romanasaltherzen
Grapefruit
small potatoes (e.g., new potatoes)
25 g
olive oil
25 g
Nut butter (brown butter)
25 g
Parmesan foam
150 g
Belana potatoes (cooked for about 40 minutes at 180 °C on salt and peeled)
75 g
Milk
140 g
Dashi-Bouillon
30 g
Nut butter (brown butter)
20 g
olive oil
200 g
Riesling
120 g
Dashi-Bouillon
40 g
Kombu algae
15 g
4 g
100 g
6 g
Recipe for
persons
Drying time for potato cubes: 12 hours
Chilling time for parsley pesto: 24 hours
Romanasalat, Parmesancreme, Grapefruit, Petersilienkartoffeln
For the parsley oil, boil 100g of parsley leaves in heavily salted water for about 1 minute, then in
Plunge into ice water to stop the cooking. Squeeze out the excess water and cook with the remaining 30g of parsley leaves and the olive oil for about 3 minutes.
Blend in a blender at maximum speed. Place the puree on ice, let it rest in the refrigerator for 24 hours, and then...
Run a microsieve.
Halve the hearts of romaine lettuce, leaving the core attached to hold the leaves together, and wash and dry if necessary. Slice the olives into thin wedges. Segment the grapefruit and collect the juice. The small ones.
Boil the potatoes in their skins and then peel them.
For the potato cubes, cut the peeled Belana potato into precise cubes approximately 5 mm in size. Cook the cubes in salted water until tender, then dry them in a dehydrator or oven at 60 °C. Bake the dried cubes at 180 °C.
Deep fry in hot olive oil. The cubes will expand and become crispy during frying.
For the Parmesan foam, press the peeled potatoes through a ricer. Milk, dashi stock, brown butter.
and heat the olive oil to about 70 °C and blend it finely with the potatoes in a blender for about 5 minutes.
Reduce the Riesling to 80g, mix in the grated Parmesan and xanthan gum, season with salt and pepper.
Season to taste. Pour the mixture into the siphon. Insert two N2O cartridges and keep warm at approximately 65 °C.
