Ingredients for 4 people:
- 800 g charfiles
- 2 tablespoons canola oil
- ½ a spoonful of butter
- Salo
- 400 g turnips
- 100 ml Balsamic Vinegar white
- 1 tp Dijon mustard
- 200 ml of sunflower oil
- 50 grams of sugar
- Salt pepper
- spring onions
- 1 askaloto
- 2 tablespoons canola oil
- 200 g risotto-rice
- 500 ml light beef broth
- 50 ml white wine
- 25 grams of cold butter
- 50 g parmesan
- Salt pepper
- ½ beam of cerfio
prepared
Pour the vinegar and mustard into a high mixing bowl. Mix low with a blender. Then, at a higher mixing level, slowly pour the oil into a fine stream to create a smooth liquid. Season the garment with salt and pepper and sugar.
Kohlrabi salad
Wash, clean, peel and cut the collar into thin slices. Put in a bowl. Just before serving, dress the collar with the vinegar.
Wash the spring onions, clean and cut into rings, peel the shallots and cut into thin cubes. Heat the oil in a saucepan and sauté the shallots and spring onion over medium heat until translucent. Add the rice and sauté for 2 minutes while stirring.
Meanwhile, cook the broth. Unglaze the rice with the wine and let it reduce, gradually overcook the rice with the stock as you move, let it boil for about 20 minutes. If the rice is still slightly al dente, add the butter and parmesan. Salt and pepper the risotto.
Room char. Heat the oil in a pan and fry the fish on the skin side until curly. Add the butter, turn the fish over and let it boil.
Serving: Place the risotto on the plates, garnish with the pickled chervil, place the charcoal on top and serve with the kohlrabi salad.
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