I sea vegan redpool
Impress everyone with this vegan redpool recipe. The flavors are amazing and the seaweed chips add that extra crunch.By Magna Carta
Ingrediënten
- Seamore's Seaweed Chips
- 5 g shiitakes
- 60 g pond scum green noodles
- 30 g passion fruit vinegar
- 8 g black garlic jam
- 2 g grounded Galangal
- 4 g grounded Arrow root
- 50 g tofu cream
- 2 beetroots
- Fresh chives
- 300 ml water
- 2 g garlic powder
- Season pepper seaweed-lemon
- Sea salt
- 3-4 edible flowers Optional
Instructies
For the tοfu ballotine
- Blend in mixer or in a food processor the tofu cream, the Arrow root, a little bit of season pepper seaweed-lemon and the garlic powder.
- Use a rubber spatula to pour the mixture in a non-stick pan, in a moderate heat.
- Mix the mixture, till it becomes homogenous.
- Cut the chives in 6 cm.
- Use a film to spread the mixture in a rectangular shape, so that the chives can fit in the film.
- Wrap the film, so that the chives will be in the center and put the ballotine in the fridge for 2 hours.
For the broth
- Add water, one beetroot and Galangal in a blender.
- Use a cheesecloth for the broth.
- Boil the broth in a high heat and once it is boiled, turn off the burner, add the Shiitakes and blend.
- Cover the broth with a top for 10 minutes.
For the pond scum green noodles
- Add the pond scum green noodles in a boiled water and cook them with salt for 8-10 minutes.
Decorate the dish
- Add the black garlic jam in a feeding bottle along with the passion fruit vinegar and “draw” the dish.
- Cut the ballotine in 3 pieces and put them in the middle.
- Add the shiitakes and the beetroot (Paysanne cut)
- Put the pond scum green noodles in two chopsticks.
- Break the seaweed Chips on the top to make the dish more crispy.
- Decorate the dish with edible flowers and add a little bit of season pepper seaweed-lemon.
- In the end, pour the broth. Enjoy! ?