Chawanmushi with pickled radishes and venison roast
Chawanmushi:
100g Dashi broth
90g egg yolks
170g water
10g soy sauce smoked
100g egg white
250g butter
Bring the liquid to the boil and add the butter (cut into cubes) slowly while emulsifying with a stick blender
Add egg yolks and egg whites and mix with the stick blender thoroughly.
Fill 20g per bowl, cover with foil and cook at 83°C 19 min on steam function.
Radishes
10 Radishes cut in quarters.
2 more for thin slicing as decoration.
Divide the radish quarters and prepare two versions and store in vacuum bags.
1 part with 2 tablespoons sweet and sour stock and passion fruit puree.
1 part with 2 tablespoons sweet and sour stock and raspberry puree, 1 tsp raspberry vinegar.
Sweet and sour fond:
240g Caramel
4 Shallots
300g Balsamic light
1l Water
30g Mustard seeds
4 Bay leaf
10g Juniper berries
10g Peppercorns black
10g Cumin
Finely chop the shallots. Add all ingredients to a pot, bring to the boil and set aside and allow to steep.
Brine
80g salt
1l water
Dissolve salt in water. Lay the venison in the brine for ten minutes. Dry and rub with Baharat (or similar) spice, roll in clingfilm and freeze. Once frozen, slice thinly and roll into tubes.
To prepare
3 slices of the deer
2 radishes each
Salmon or char caviar
Lemon verbena leaf plucked
Chervil leaf plucked
Radishes thinly sliced
Parsley powder sprinkle
Baharat spice sprinkle
Tomato flakes sprinkle
Decorate the Chawan Mushi with the individual ingredients. Can be served cold.