Zucchini with grilled vegetables and chicken fat
Ingredients
Zucchini:
1 small zucchini 100g
water
salt
20g butter
Chickenfat:
1000g chickenskin
50g carotts peeled
50g celery root peeled
30g leek washed
salt
5pcs. Juniper berries
2pcs. Laurel leaves
3000g water
Vegetable reduction:
20g carotts
20g parsley roots
20g celery root
20g leek
2 small onions
20pc. Champignons
2 tomatoes
10g fresh parsley
10g lovage
10g chervil
10g thym
5pcs. Juniper berries
5 laurel leavs
3000g Water
some Oil
Salt
Preparation
1
Zucchini:
2
Cut the zucchini into quater with a lengh of round about 8cm.
3
Cook them 30seconds in boiling saltwater.
4
Heat the butter till its brown.
5
Mix it with the cooked zucchini and some salt.
6
Chickenfat:
7
Wash the chickenskin.
8
Put all ingredients together in a pot and cook it slowly for 2h.
9
Strain the soup together with the fat.
10
Take the fat off and keep it.
11
Reduce the rest oft he soup nearly to 200g.
12
pcs. Gelatine leave
13
Put the gelatine leave for 3 minutes in cold water.
14
Put the soup and zhe Gelantine in a mixer.
15
Add some salt and the chickenfat and mix it hard.
16
Put it into the fridge in an oblong bowl for 4h.
17
Take it out and cut cubes.
18
Vegetable reduction:
19
Wash and peel all the root vegetables and cut it with all the other vegetables into the half.
20
Heat the oil in a heavy iron pan till it´s smoking,
21
Roast the vegetable short and hard till they are nearly black outside.
22
Give the roasted vegetable, the herbs, juniper,laurel leaves , salt and the water together in a pot.
23
Put it in the oven for 4h and 150°C, don´t cover it.
24
Than strain the fond and reduce it, till it´s like sirup-like.
25
Finish:
26
Arrange the zucchini, the chicken fat and the roasted vegetable sauce on a white plate and garnish it with flowers and herbs you like.
27
I prefere for example anis hyssop blossoms.
.
About
Let’s add a Michelin recipe to our collection. Zucchini with grilled vegetables and chicken fat from Sebastian Frank.
Yield:
1
Added:
Thursday, November 12, 2015 - 12:49pm
