Ingredients & Preparation 配料与准备工作
Ingredients for the carrot broth/jelly 胡萝卜高汤/果冻
2 Pcs. Shallots 2 个葱头
2 Pes. Lemongrass 2 根柠檬草
5 g Ginger 5 克生姜
500 mL Carrot juice 500 毫升胡萝卜汁
50 mL Noilly Prat 50 毫升诺利帕特酒
1.5 g Coriander seeds 1.5 克芫荽籽
Piment d'espelette 埃斯佩莱特辣椒粉
Salt 盐
Peanut oil 花生油
1.4 g Agar agar powder 1.4 克琼脂粉
Preparation - 胡萝卜高汤/果冻准备工作
1. First cut the shallots, carrots and ginger. Now take the lemongrass and break it with the back of a heavy knife and cut in slices.
首先将葱头、胡萝卜和生姜切碎。然后拿起柠檬草，用厚重的刀背将其敲碎并切成片。
2.Then juice the carrots.
接着榨胡萝卜汁。
3.After add a drizzle of peanut oil in a pot and glaze the shallots,ginger and lemongrass without coloring them. Then add the coriander seeds and the Noilly Prat. Reduce it.
之后在锅中滴入少许花生油，将葱头、生姜和柠檬草炒香但不要上色。然后加入芫荽籽和诺利帕特酒。收汁。
4.Now pour 2/3 of the carrot juice and reduce it. Once that's reduce, add the rest of the carrot juice. Now you have a stronger flavor profile, always be richer.
现在倒入三分之二的胡萝卜汁并收汁。一旦收完汁，加入剩余的胡萝卜汁。这样味道会更浓郁、更丰富。
5.Finally season with salt and Piment d'espelette. Pass through a sieve. Weigh 100 ml. of the liquid and cool down.
最后用盐和埃斯佩莱特辣椒粉调味。通过筛子过滤。量取 100 毫升液体并冷却。
6.Now in a saucepan, add the 100 ml. carrot broth and 1,4 gr. Agar agar powder. Bring to boil. Then transfer it into a pipping bottle.
现在在平底锅中，加入 100 毫升胡萝卜高汤和 1.4 克琼脂粉。煮沸。然后转移到裱花袋中。
7.Pour the liquid in the mold. Let cool down at room temperature, then transfer in your fridge.
将液体倒入模具中。在室温下冷却，然后放入冰箱。
8.Then remove the jelly from the molds.
随后从模具中取出果冻。
Ingredients for the salmon trout sauce 鲑鳟鱼酱汁
100 g Shallots 100 克葱头
80 g Fennel 80 克茴香
100 g Potatoes 100 克土豆
2 g White pepper seeds 2 克白胡椒籽
120 mL White wine 120 毫升白葡萄酒
200 mL Cream 200 毫升奶油
Fish stock 鱼汤
Salmon trout bones (without head and fins) 鲑鳟鱼骨头（不含头部和鱼鳍）
Butter 黄油
Salt 盐
Preparation - 鲑鳟鱼酱汁准备工作
1. First start to wash the fish bones: transfer them in a bowl and let some cold-water rinse on the bones until the water is completely clear.
首先开始清洗鱼骨：将它们转移到一个碗中，让一些冷水冲洗鱼骨，直到水完全清澈。
2. Meantime cut the shallots, fennel and potatoes. In a pot add some butter and glaze the vegetable.
同时切碎葱头、茴香和土豆。在一个锅中加入一些黄油，将蔬菜炒香。
3. Add the pepper seeds and then the white wine. Reduce it.
加入胡椒籽，然后加入白葡萄酒。收汁。
4. Add the fish bones and now submerge this with fish stock or water.
加入鱼骨，现在用鱼汤或水将其浸没。
5. Let it simmer and reduce it till you are happy with the flavor.
让它炖煮并收汁，直到对味道满意为止。
6. Add the cream.Then drain the sauce and pass it through using a ladle so you don't waste a single drop. Give it a final taste with some cold butter cubes.
加入奶油。然后滤出酱汁，用勺子过滤，这样就不会浪费一滴。用几块冷黄油给它最后调味。
For Carrot oil / green and orange color 绿色和橙色胡萝卜油
Ingredients for the orange color - carrot oil 橙色胡萝卜油
220 mL neutral oil (I used sunflower oil) 220 毫升中性油（我用的是葵花籽油）
100 g carrots 100 克胡萝卜
Turmeric powder 姜黄粉
Preparation - 橙色胡萝卜油准备工作
1. First start to clean the carrots and cut them.Remove all of the leaves from the steam. Wash the carrots to remove any sand. Now drain the carrot green for at least 15 minutes. Drying well with a cloth.
首先开始清洗胡萝卜并切碎它们。从胡萝卜缨上摘掉所有叶子。清洗胡萝卜以去除任何沙子。现在将胡萝卜缨沥干至少 15 分钟。用布充分擦干。
2. Then transfer the unpeeled carrots with the oil into a Thermomix. Heat up at 85 - 90 degrees celsius at least 10 -15 minutes. Run the Thermomix on speed 2 or 3. Don't mix to faster, otherwise you will end up with a cream. Add a pinch of turmeric powder.
然后将未削皮的胡萝卜和油一起放入料理机。在 85-90 摄氏度下加热至少 10-15 分钟。料理机以 2 档或 3 档运行。不要搅拌太快，否则最后会变成奶油状。加入少量姜黄粉。
3. Pass to a sieve. Cool down and then let it rest in a pastry bag, so that it separates the oil and water.
过滤到筛子里。冷却，然后放入裱花袋中静置，以便油和水分层。
Ingredients for the greencolor - carrot oil 绿色胡萝卜油
100 g Carrot green 100 克 胡萝卜缨
70 g Spinach 70 克 菠菜
240 mL Neutral oil 240 毫升中性油
Preparation - 绿色胡萝卜油准备工作
1. Transfer all ingredients into the Thermomix. Blend at 85 degrees celsius for around 6 minutes. Blend until smooth.
将所有配料放入料理机。在 85 摄氏度下搅拌约 6 分钟。搅拌至顺滑。
2. Strain through a fine sieve. Cool down the bowl on ice water, so you keep the green color from oil. Let it drain for at least 1 - 2 hours so you don't waste a single drop.
通过细筛过滤。将碗放在冰水中冷却，以保持油的绿色。让其沥干至少 1-2 小时，这样就不会浪费一滴。
3. Hang to separate oil and water. Cut tip and let water flow until it reaches oil.
悬挂以分离油和水。剪掉尖端，让水流出来直到流出油。
Final Steps 最后步骤
1. Season the salmon trout with salt, then cook them in clarified butter (season with thyme and garlic) at 50 degrees celsius for around 8 -12 minutes. Depending the size of the fish.
用盐给鲑鳟鱼调味，然后在 50 摄氏度的澄清黄油（用百里香和大蒜调味）中煮约 8 到 12 分钟。取决于鱼的大小。
2. Serve the salmon trout with the carrot jelly, sauce, trout caviar and carrot oil.
用胡萝卜果冻、酱汁、鳟鱼鱼子酱和胡萝卜油搭配鲑鳟鱼上菜。
Ingredients & Preparation 配料与准备工作
The floral and citrus notes from the tea cure complement the natural sweetness of the fish, while the apple slices add a crisp texture and a touch of tartness. The yuzu espuma's citrusy brightness ties all the elements together, elevating the dish with its vibrant flavors and airy texture.
茶熏的花香和柑橘香调与鱼的天然甜味相得益彰，而苹果片则增添了脆爽的口感和一丝酸涩。柚子泡沫的柑橘明亮感将所有元素紧密联系在一起，凭借其充满活力的味道和轻盈的质地提升了这道菜。
Ingredients & Preparation 配料与准备工作
Curing the fish 腌制鱼
250 g Salt 250 克盐
250 g Sugar 250 克糖
50 g Earl Grey 50 克伯爵茶
1 Red Dragon Head Fish 1 条红龙头鱼
Preparation - 腌制鱼
1. Clean the fish to get a filet. (bones and head leave it for a fish fond )
将鱼清理干净以得到鱼片。（鱼骨和鱼头留作鱼汤底料）
2. Mix salt, sugar and Earl Grey tea together and on a small tray, cover the fish generously with the mixed texture.Leave to cure for one hour.
将盐、糖和伯爵茶混合在一起，放在一个小托盘上，用混合好的调料大量地覆盖在鱼上。放置腌制一小时。
3. Wash the filet, using a sharp knife carefully remove the skin from the fish.
清洗鱼片，用锋利的刀小心地从鱼身上剥去鱼皮。
Fish fond 鱼汤底料
2000 g Water 2000 克水
100 g Bonito flakes 100 克鲣鱼片
50 g Kombu 50 克昆布
30 g Pepper corn 30 克胡椒粒
1 Onion 1 个洋葱
1 Daikon radish 1 个白萝卜
Fish bones and head 鱼骨和鱼头
Preparation - 鱼汤底料准备工作
1. Put all ingredients in one pot and simmer for about a 45 minutes. Strain the mixture and reduce by half. Keep it in the fridge.
将所有食材放入一个锅中，小火炖煮约 45 分钟。过滤混合物并浓缩一半。将其保存在冰箱中。
Yuzu Espuma 柚子泡沫
600 g Fish fond 600 克鱼汤底料
80 g Thai chili paste 80 克泰式辣椒酱
70 g Sugar 70 克糖
70 g Yuzu 70 克柚子
20 g Fish sauce 20 克鱼露
Xanthan gum 黄原胶
Preparation - 柚子泡沫准备工作
1. Combine all ingredients except xanthan gum in a jug and blend with a hand blender.Add xanthan gum and blend until fully incorporated.将除黄原胶之外的所有成分在一个罐子里混合，并用手持搅拌器搅拌。加入黄原胶并搅拌直至完全融合。
2. Transfer to a siphon, charge with CO2 and leave it for few hours to chill in refrigerator. Keep it on room temperature for serving.
转移到虹吸瓶中，充入二氧化碳，在冰箱中放置几个小时冷却。上菜时保持在室温下。
Serving 上菜前
2 Apple 2 个苹果
2 Cured fish filet 2 片腌制鱼片
1 Cucumber 1 根黄瓜
1 Daikon radish 1 个白萝卜
Mint leaves 薄荷叶
Lime caviar 青柠鱼子酱
Chives flower 细香葱花
Oliven oil 橄榄油
Salt, pepper 盐、胡椒
Yuzu Espuma 柚子泡沫
Preparation - 准备工作
1. Cut the fish into a fine slices.
Slice the apple using a mandolin, sprinkle with salt and coat lightly with olive oil to soften it so that it becomes more flexible.
将鱼切成薄片。用切片机将苹果切片，撒上盐并轻轻涂上橄榄油使其变软，这样它会变得更有柔韧性。
2. Arrange the apple slices in a row, overlapped, and arrange the fish slices on top, also overlapped. Roll up to create a rosette form and and garnish with some chives flowers and lime caviar.
将苹果片排成一排，相互重叠，然后将鱼片也重叠地放在上面。卷起来形成玫瑰花形，并点缀一些细香葱花和青柠鱼子酱。
3. Cut cucumber and daikon radish into small cubes and marinate with some fresh mints leaves ( also cutted), oliven oil, salt and pepper.
将黄瓜和白萝卜切成小立方体，与一些新鲜薄荷叶（也切碎）、橄榄油、盐和胡椒一起腌制。
4. Put the cucumber- daikon salad on the middle of the dish, place decorated rosette on top and finish with yuzu espuma.
将黄瓜-白萝卜沙拉放在盘子中间，将装饰好的玫瑰花放在上面，最后加上柚子泡沫。
Ingredients 配料
Ingredients for 4 tartlets 制作 4 个蛋挞的配料
4 Scallops 4 个扇贝
20 g Extravirgin Olive Oil 20 克特级初榨橄榄油
3 g Maldon Salt 3 克马尔登盐
1 Cauliflower 1 个花椰菜
30g Water 30 克水
20g Soy Sauce 20 克酱油
20g Milk 20 克牛奶
0.5 g Xantana powder 0.5 克黄原胶粉
30g Primrose petals 30 克报春花花瓣
1 Carrot vegetable sheet 1 张胡萝卜蔬菜薄片
Method 制作方法
1. Put all the primrose petals on a silpat.
将所有报春花花瓣放在硅胶垫上。
2. Dehydrate them in a ventilated oven at 40C for about 3 hours.
在 40°C 的通风烤箱中脱水约 3 小时。
3. Transfer them into a blender.
将它们转移到搅拌机中。
4. Blend until you get a fine powder.
搅拌至得到细粉。
5. Brush a sheet of phyllo pastry with water, place a second sheet making it adhere well to the first and cut it in circles with a cutter.
用刷子在一张酥皮上刷水，放上另一张使其很好地粘在第一张上，然后用切模切成圆形。
6. Insert the phyllo dough into the tartlet molds and cook them in the oven at 170C degrees for about 15-20 minutes, until golden.
将酥皮放入蛋挞模具中，在 170°C 的烤箱中烤约 15-20 分钟，直到呈金黄色。
7. Trim the cauliflower tops.
修剪花椰菜顶部。
8. Add the cauliflower tops and the water to a saucepan and let them cook for about 10 minutes.
将花椰菜顶部和水放入平底锅中，煮约 10 分钟。
9. Add the milk.
加入牛奶。
10. Add the soy sauce.
加入酱油。
11. Keep cooking for another 10 minutes. Then transfer everything into a blender and blend with the xantana powder until smooth. That will prevent any liquid from splitting.
继续煮 10 分钟。然后将所有东西转移到搅拌机中，与黄原胶粉一起搅拌至顺滑。这样可以防止任何液体分层。
12. Cut the scallops and get a beautiful tartare.
将扇贝切碎，制成漂亮的塔塔酱。
13. Season with Maldon salt and extra-virgin olive oil.
用马尔登盐和特级初榨橄榄油调味。
14. Use a cutter to get the small crabs from a vegetable sheet (carrot flavor).
用切模从蔬菜薄片（胡萝卜味）上切出小螃蟹。
15. Fry them at 160C degrees for just 5 seconds.
在 160°C 下炸仅 5 秒。
16.Ready to plate your beautiful tartlet.
可以准备好装盘你漂亮的蛋挞了。
Ingredients 配料
Marinating zucchini 腌制西葫芦
100 g Zucchini 100 克西葫芦
5 g Olive oil 5 克橄榄油
2 g Salt 2 克盐
2 g Pepper 2 克胡椒
20 g Ponzu 20 克柑橘酱油
Marinating shrimps 腌制虾
100 g Shrimps 100 克虾
5 g Olive oil 5 克橄榄油
5 g Pepper 5 克胡椒
2 g Lemon peel 2 克柠檬皮
2 g Salt 2 克盐
Crunchy leaf 脆叶
100 g Flour 100 克面粉
100 g Butter 100 克黄油
100 g Egg white 100 克蛋白
50 g Sugar 50 克糖
5 g Salt 5 克盐
Mousse cheese 芝士慕斯
100 g Philadelphia 100 克费城奶酪
10 g Double cream 10 克淡奶油
2 g Lemon peel 2 克柠檬片
4 g Salt 4 克盐
3 g Alga nori dust 3 克海苔粉
Method 制作方法
1. For the zucchini, cut them with a mandolin to 3/4 mm thick, spread them on parchment paper and finally marinade them with salt, ponzu oil, leave to marinate for 1 hour in the fridge.
制作西葫芦：用切片机将它们切成 3/4 毫米厚，铺在羊皮纸上，最后用盐、柑橘酱油腌制它们，在冰箱中腌制 1 小时。
2. For the prawns, we take them clean, finally we spread one in a stick, the other instead we make a tartare seasoned with oil, pepper and lemon peel.
制作虾：我们把它们清理干净，最后把一只摊在一根棍上，另一只则做成用橄榄油、胡椒和柠檬皮调味的塔塔酱。
3. For the wafer, beat the egg whites with the sugar and salt, finally add the melted butter and flour, spread them in the silicone mold, cook in the oven for 6/7 minutes at 160 degrees.
制作威化饼将蛋清与糖和盐一起打发，最后加入融化的黄油和面粉，将它们铺在硅胶模具中，在 160 度的烤箱中烤 6/7 分钟。
4. For the Philadelphia mousse, whip the Philadelphia with the lemon cream, nori seaweed, salt and pepper. let it rest in the fridge for half an hour.
制作费城奶酪慕斯：将费城奶酪与柠檬奶油、海苔、盐和胡椒一起搅打。在冰箱中放置半小时。
5. Conclusion, cook the shrimp with garlic oil and blend with tabasco, on one side we put the marinara courgette and the shrimp tartare on top of a crunchy leaf, next to it the cooked shrimp, with the Philadelphia mousse on top.
总结：用蒜油烹制虾并与塔巴斯科辣椒酱混合，在一边我们放上腌制的西葫芦和放在脆叶上的虾塔塔酱，旁边是烹制好的虾，上面放上费城奶酪慕斯。
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