Arctic char // Sweet potato // Broccoli by Roman Wurzer
The 'Junge Wilde' chef Roman Wurzer learned his trade from Andreas Döllerer, Walter Eselböck and Joachim Wissler. His motto is 'Back to the roots of Vienna' and he serves honest, heavenly dishes that are not only presented to a high standard but also prepared with a lot of finesse. Today he shows you a sensational dish!
For the broccoli flan
- 110 g QimiQ Sauce Base
- 350 g broccoli, blanched
- 70 g egg white
- 80 g broccoli, chopped
- 40 g butter, melted
For the sweet potato spuma
- 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
- For the broccoli flan: Mix all ingredients together well and season to taste. Pour the mixture into greased moulds and steam at 95 °C for approx. 15 minutes.
- For the sweet potato spuma: Peel the sweet potatoes and blend finely with the rest of the ingredients in the Thermomix at 80 °C. Pour into an iSi Gourmet Whip, twist in a cream cap and shake well.
- For the marinade: Mix all the ingredients together well and marinate the broccoli with half of it.
- Marinate the char fillets with the remaining marinade and serve with broccoli flan, sweet potato spuma and marinated broccoli.