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