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CR Arctic char 1

Arctic char Fillet // Sweet potato // Broccoli by Roman Wurzer

The 'Junge Wilde' chef, Roman Wurzer, acquired his culinary skills under the guidance of Andreas Döllerer, Walter Eselböck, and Joachim Wissler. His motto is 'Back to the roots of Vienna' and he serves honest, heavenly dishes which are not only presented to a high standard but also prepared with a lot of finesse. Today he presents you with a sensational dish!

Discover the recipe in our recipe database

Ingredients for 10 portions

Cow

For the broccoli flan

  • 110 g QimiQ Cream Base
  • 350 g Broccoli, blanched
  • 70 g egg white
  • 80 g broccoli, chopped
  • 40 g butter, melted

 

For the sweet potato espuma

  • 200 g QimiQ Sauce Base
  • 200 ml vegetable stock
  • 100 ml peanut oil
  • 10 g curry powder
  • 600 g sweet potatoes, braised

For the marinade

  • 50 ml sushi vinegar
  • 20 ml lime juice
  • 20 g sugar syrup
  • 30 ml peanut oil
  • 80 ml sunflower oil
  • 10 ml soy sauce

 

For the broccoli

  • 100 g broccoli, sliced

 

For the char filet

  • 10 Arctic char fillets à 120 g, halved

Preparation

Cow
  1. For the broccoli flan: mix the ingredients together well, and season to taste. Fill into greased moulds and steam for approx. 10 minutes.
  2. For the sweet potato espuma: Peel the sweet potatoes and mix in a Thermomix at 80 °C with the remaining ingredients. Pour into an iSi Gourmet Whip, screw in one charger and shake well.
  3. For the marinade: Mix the ingredients together well and marinade the broccoli with half of the mixture.
  4. Marinade the arctic char fillets with the remaining marinade and serve with the broccoli flan, sweet potato espuma and marinated broccoli.