BAKED ONION WITH ELDERFLOWER BEURRE BLANC AND OSCIETRE CAVIAR

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BAKED ONION WITH ELDERFLOWER BEURRE BLANC AND OSCIETRE CAVIAR

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Ingredients

Onion Sifon
15 grams egg whites
80 grams egg yolk
60 grams Whole Eggs
200 grams caramelized onion purée
8 grams Salt
Onion
onion XXl zitauer
Elderflower Beurre Blanc
White Wine
elderflower cider
elderflower juice
elderflower Vinegar
Butter
Features:
  • Gluten Free
  • Medium

Ingredients

  • Onion Sifon

  • Onion

  • Elderflower Beurre Blanc

Directions

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Onion Sifon

  1. Blend everything except oil.
  2. Add oil little by little.
  3. Heat in waterbacth at 65 degrees.

Onion

  1. Bake the onion on salt in 200 degrees oven.
  2. For 1 hour until it reaches 80 degrees in center.

Elderflower Beurre Blanc

  1. Reduce elderflower cider and white wine.
  2. Whisk in cold butter.
  3. Season with salt, lemon juice and elderflower vinegar.

Presentation

  1. Cut the onion in half tableside.
  2. Put the sifon in the plate. Put on top the inner core of the onion.
  3. Garnish with caviar and pour over the foaming sauce.

Søren Selin

Søren Selin is a master of the senses. His tools are sourced from all that is offered by the local flora and fauna which he uses to create an incredibly stimulating experience of taste, colour, smell and texture.

His gastronomic philosophy is positioned from a modern style, using purely fresh Nordic produce. He states: “My passion has always been to cook at the very highest level and at all times further develop my kitchen: A local cuisine that’s rooted in Danish ingredients and seasons, and a natural cuisine where the raw materials are the stars.”

Chef Selin has a culinary past at Le Relais Louis XIII (2 Star Michelin) and Jules Verne (1 Star Michelin), both situated in Paris, and at Alberto K in Copenhagen, – where he spent four years as the Executive Head Chef of the restaurant, including managing all food related matters of the iconic Hotel Royal.

Besides being rewarded with only top reviews for his gastronomy, he has been nominated in various categories for “The Danish Dish of Year” five times, taking prizes home to highly accoladed Restaurant AOC  in 2013 and 2014.

Søren Selin was appointed Head Chef of AOC in March 2013 and has since received only top marks from all Danish and international food critics, taking Nordic Cuisine from punk to aristocracy.

In 2015, and again in 2016, AOC was awarded a second Michelin star, making the restaurant among the only two in Copenhagen with this desirable accolade, the other being Noma now Geranium has received the third star.

Søren Selin exclusively offers his gastronomic excellence for lectures, food festivals, consultancy, private dining and exclusive dinner parties.

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