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Charcoal

Charcoal

  • shallots 300 gr

  • butter 100 gr

  • salt 5 gr

  • smoked paprika 12 gr

  • flour 120 gr

  • vegatable stock 700 ml

  • leeks 100 gr

  • mustard seed 100 gr

Parsley oil

  • parsley 240 gr

  • oil 1500 ml

Parsley crème

  • Yoghurt 100 gr

  • Egg white 100 gr

  • Parsley oil 400 gr

  • smoked paprika 12 gr

  • salt 4 gr

  • Lime juice 3 gr

Tempura

  • Flour 450 gr

  • Smoked Water 550 ml

  • salt 4 gr

  • Black colouring powder 10 gr

Charcoal

  • Cook the shallots slowly in the butter until golden brown

  • Add the salt and the smoked paprika and cook for another minute

  • Add flower and make a roux, for 10 minutes on low heat until cooked

  • Add vegetable stock and cook well until a smooth thick paste

  • Let cool down and add rest of the ingredients

  • Cool down in the fridge

Parsley oil

  • Put the oil and parsley in the thermoblender at full speed 10 minutes NO temperature

  • Sieve the oil through a fine sieve

  • Boil the oil on low heat until the eggwhite starts coming up

  • Sieve again through a fine sieve 

Parsley crème

  • Mix the egg white, yoghurt, lime juice and salt

  • Slowly start adding the parsley oil till mayonnaise thickness

Tempura

  • Mix the flour and the smoked water for 2 minutes in a blender

  • Add the salt and colouring powder

  • Sieve the mass