{"id":1803,"date":"2022-10-06T13:45:51","date_gmt":"2022-10-06T12:45:51","guid":{"rendered":"https:\/\/qimiq.lightcyde\/?page_id=1803"},"modified":"2023-07-20T14:40:23","modified_gmt":"2023-07-20T13:40:23","slug":"arctic-char-sweet-potato-broccoli-from-roman-wurzer","status":"publish","type":"page","link":"https:\/\/qimiq.com\/en\/qimiq-for-professionals\/chefkoeche\/chef-recipes\/arctic-char-sweet-potato-broccoli-from-roman-wurzer\/","title":{"rendered":"Arctic char Fillet \/\/ Sweet potato \/\/ Broccoli by Roman Wurzer"},"content":{"rendered":"
\n \n \n \"CR\n <\/picture>\n \n
\n \n

Arctic char Fillet \/\/ Sweet potato \/\/ Broccoli by Roman Wurzer<\/h2>\n \n
<\/div>\n\n

The 'Junge Wilde' chef, Roman Wurzer, acquired his culinary skills under the guidance of Andreas D\u00f6llerer, Walter Eselb\u00f6ck, 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!<\/p>\n<\/div>\n \n

<\/div>\n\n Discover the recipe in our recipe database<\/a>\n <\/div>\n<\/div>\n\n<\/section>\n\n
\n

Ingredients for 10 portions<\/h3>\n\n \n \"Cow\"\n<\/picture>\n<\/div>\n\n<\/section>\n\n
\n

For the broccoli flan<\/strong><\/p>\n

    \n
  • 110 g QimiQ Cream Base<\/li>\n
  • 350 g Broccoli, blanched<\/li>\n
  • 70 g egg white<\/li>\n
  • 80 g broccoli, chopped<\/li>\n
  • 40 g butter, melted<\/li>\n<\/ul>\n

    \u00a0<\/p>\n

    For the sweet potato espuma<\/strong><\/p>\n

      \n
    • 200 g QimiQ Sauce Base<\/li>\n
    • 200 ml vegetable stock<\/li>\n
    • 100 ml peanut oil<\/li>\n
    • 10 g curry powder<\/li>\n
    • 600 g sweet potatoes, braised<\/li>\n<\/ul>\n<\/div>\n

      For the marinade<\/strong><\/p>\n

        \n
      • 50 ml sushi vinegar<\/li>\n
      • 20 ml lime juice<\/li>\n
      • 20 g sugar syrup<\/li>\n
      • 30 ml peanut oil<\/li>\n
      • 80 ml sunflower oil<\/li>\n
      • 10 ml soy sauce<\/li>\n<\/ul>\n

        \u00a0<\/p>\n

        For the broccoli<\/strong><\/p>\n

          \n
        • 100 g broccoli, sliced<\/li>\n<\/ul>\n

          \u00a0<\/p>\n

          For the char filet<\/strong><\/p>\n

            \n
          • 10 Arctic char fillets \u00e0 120 g, halved<\/li>\n<\/ul>\n<\/div>\n <\/div>\n\n<\/section>\n\n
            \n

            Preparation<\/h3>\n\n \n \"Cow\"\n<\/picture>\n<\/div>\n\n<\/section>\n\n
            \n
              \n
            1. For the broccoli flan:<\/strong>\u00a0<\/span>mix the ingredients together well, and season to taste. Fill into greased moulds and steam for approx. 10 minutes.<\/li>\n
            2. For the sweet potato espuma:<\/strong>\u00a0<\/span>Peel the sweet potatoes and mix in a Thermomix at 80 \u00b0C with the remaining ingredients. Pour into an iSi Gourmet Whip, screw in one charger and shake well.<\/li>\n
            3. For the marinade:<\/strong>\u00a0<\/span>Mix the ingredients together well and marinade the broccoli with half of the mixture.<\/li>\n
            4. Marinade the arctic char fillets with the remaining marinade and serve with the broccoli flan, sweet potato espuma and marinated broccoli.<\/li>\n<\/ol>\n<\/div>\n <\/div>\n\n<\/section>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1759,"parent":682,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"class_list":["post-1803","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nSeesaibling \/\/ S\u00fc\u00dfkartoffel \/\/ Brokkoli von Roman Wurzer - 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