Ingredients 配料
900g Pumpkin 900克南瓜
5g Pumpkin seeds 5克南瓜籽
40g Red apple with skin 40克带皮红苹果
10g Garlic 10克大蒜
25g Onion 25克洋葱
100g Cooking cream 100克烹饪奶油
5g Thyme 5克百里香
4g Rosemary 4克迷迭香
25g Asparagus 25克芦笋
20g Dehydrated Beetroot 20克脱水甜菜根
2-4 p Edible flowers 2-4片可食用花朵
80g Salt 80克盐
10g Pepper 10克胡椒粉
Method 制作方法
1. Cut the pumpkin add the vegetables in it and roast in the oven for 35 minutes at 180c until brown skin.
将南瓜切块，加入其他蔬菜，放入烤箱中以180摄氏度烤35分钟，直到皮变成棕色。
2. Add all the roasted vegetables and blind to smooth then strain using hairnet to make sure all the soup being cleared, add cream and cook again for 10 minutes.
将所有烤过的蔬菜加入搅拌器中打成细腻的浓汤，然后用筛网过滤，确保汤汁清澈，加入奶油再次煮10分钟。
3. Cut the pumpkin cubs roast with herbs and vegetable stock for 20 minutes at 150c then seared them on a pan with butter, herbs and asparagus.
将南瓜切成小块，与香草和蔬菜高汤一起在150摄氏度下烤20分钟，然后在锅中加入黄油、香草和芦笋煎至金黄。
4. Plating, add the pumpkin cubs topped with asparagus and beetroot then add the edible flowers
装盘时，将烤好的南瓜块放在盘子上，顶部放上芦笋和甜菜根，再加入可食用花朵。
Ingredients & Preparation 配料与准备工作
Brioche 布里修欧面包
500 g T45 Flour 500克T45面粉
2 pos Egg 2个鸡蛋
192.5 g Milk 192.5克牛奶
16 g Yeast 16克酵母
53 g Sugar 53克糖
6 g Salt 6克盐
80 g Butter 80克黄油
Brioche Preparation 准备工作-布里修欧面包
1. Put everything together except butter using the hook at speed 2 for 3 mins then speed 5, for 10 mins.
将所有材料（除黄油外）放入搅拌盆中，使用钩形搅拌器在2档速度搅拌3分钟，然后在5档速度搅拌10分钟。
2.Add butter at speed 2 for 3 mins then speed 5 for 10 mins, until the dough doesn’t stick to the bowl anymore.
加入黄油，先在2档速度搅拌3分钟，然后在5档速度搅拌10分钟，直到面团不再粘附于搅拌盆。
3.Roll the dough into a ball and rest outside for 30 mins then remove the gas and put in the freezer for 30 mins.
将面团滚成一个球，放置在室外休息30分钟，然后排气并放入冰箱冷冻30分钟。
4.Roll out the brioche to 3mm thick and cut a 25 x 30 cm rectangle, reserve in the freezer.
将布里欧修面团擀成3毫米厚，并切成25 x 30厘米的长方形，放入冰箱冷冻备用。
Smoked Salmon 烟熏三文鱼
6 pos Salmon Filets 6份三文鱼片
20 g Fennel seeds, toasted 20克茴香籽（烤过）
20 g Coriander seeds, toasted 20克香菜籽（烤过）
400 g Coarse sea salt 400克粗海盐
400 g Fine salt 400克细盐
600 g Brown sugar 600克黄糖
Smoked Salmon Preparation 准备工作-烟熏三文鱼
1.Combine all ingredients.
将所有配料混合。
2. On a tray, lay down half of the cure, position the filets skin down and rub the fish with the rest. Let’s cure overnight.
在一个托盘上，铺一半的腌料，将鱼片皮朝下放置，用剩余的腌料抹匀鱼身。放置过夜进行腌制。
3. The next day, rinse the salmon fillets under running water, pat dry and smoke for 4-5 hours.
第二天，用流动的水冲洗三文鱼片，用纸巾拍干后进行烟熏，烟熏时间为4-5小时。
4. Cut the smoked salmon in 15 X 5 X 2 cm and reserve.
将烟熏三文鱼切成15 X 5 X 2厘米的大小，并备用。
Note: Six filets are more than needed for this recipe.
备注：此食谱所需的鱼片超过六片。
Salmon Mousse 三文鱼慕斯
200 g Smoked salmon timming 200克烟熏三文鱼
50 g Egg white 50克蛋白
100 g Whipping cream Elle & Vire (very cold) 100克埃尔和维尔品牌的鲜奶油（非常冷）
20 g Crème fraîche (very cold) 20克鲜奶油（非常冷）
1 g Esplette pepper 1克埃斯佩莱特辣椒
5 g Dill 5克莳萝
Salmon Mousse Preparation 准备工作-三文鱼慕斯
1. Put the salmon trimming in the freezer, blend some ice cubes in the Thermomix to cool down the bowl, discard the ice and dry with a kitchen cloth.
将三文鱼边角料放入冰箱冷冻。在料理机（Thermomix）中搅碎一些冰块以降低碗的温度，然后丢弃冰块并用厨房布擦干。
2. Put the smoked salmon, blend full speed for 3 seconds, swirl down the bowl with a spatula salmon and repeat 2 more times.
放入烟熏三文鱼，全速搅拌3秒钟，用刮刀将碗壁的三文鱼刮下，重复此过程两次。
3. Add the egg white, mix again for 3 seconds, swirl down the mix again. Add half of the whipping cream, blend again for 3 seconds and swirl down the mix. Add the other half, blend for 3 seconds and swirl down. Finally, add the crème fraiche and blend for another 3 seconds.
添加蛋白，再次搅拌3秒钟，再次用刮刀刮下混合物。加入一半的鲜奶油，再搅拌3秒钟并刮下混合物。加入剩余的鲜奶油，再搅拌3秒钟并刮下。最后，加入鲜奶油，再搅拌3秒钟。
4. Pass the mix through a thin sieve, put on ice then add chopped dill and rectify the seasoning if needed with salt, add espelette pepper with care to not over whip the mix.
将混合物通过一个细筛，然后放在冰上。加入切碎的莳萝和根据需要调整调味料（加盐），小心地加入埃斯佩莱特辣椒，注意不要过度搅打混合物。
Note: The recipe is more than what you need but a minimum to be able to blend it.
注意：此配方的用量比实际需要的多，但这是为了能够进行搅拌的最小量。
Montage and Cooking Process 组装与烹饪过程
1. Blanch some savoy cabbage until tender (2-3 mins) in boiling salted water and refresh in iced water. Strain, pat dry with a paper towel then cut out the middle part of the leaves. Roll down the leaves between 2 kitchen towels to break the veins and make them more flexible. Make sure to not break them. Reserve.
在沸水中加盐，将一些威化甘蓝烫至软（2-3分钟），然后迅速冷却在冰水中。用纸巾擦干后，切去叶子中间部分。在两层厨房毛巾之间压平叶子，以打断叶脉并使其更加柔软。注意不要把叶子弄破。备用。
2. On plastic wrap, spread the salmon mousse with an offset spatula, 0.5cm thick in a 20 x 14cm, place the salmon filet inside and roll the mousse around the filet with the help of the cling film, and reserve in the fridge.
在塑料包装膜上，用抹刀将三文鱼慕斯涂抹成0.5厘米厚，尺寸为20 x 14厘米，将三文鱼片放置于中间，并利用保鲜膜将慕斯卷起来围绕三文鱼片，然后放入冰箱中备用。
3. Take the cabbage leaves and put aligned them together and cut a 20 x 14 cm rectangle, take the salmon fillet and take out the cling film and transfer it to the center of the cabbage leaves.Roll and make sure the cabbage cover every part of the filet.
取出甘蓝叶，将它们排列整齐并切割成20 x 14厘米的矩形，取出三文鱼片并去除保鲜膜，将其转移到甘蓝叶的中心位置。卷起并确保甘蓝覆盖住三文鱼片的每个部分。
4. Turn on the oven to 185° C, place two pastry trays with a silpat inside and let them warm up.Keep some 4cm high rings on the side, you will position one in each corner before the cooking process.
将烤箱预热至185°C，放置两个带有硅胶垫的烤盘，让它们预热。备好一些高4厘米的环形模具，烹饪前将它们放在每个角落。
5. Take out the brioche, and place the salmon filet on the bottom center of the rectangle. Brush the side and the top of the dough with egg wash and roll the filet, press the sides to seal and cut off the extra dough. Place the filet for 15 minutes in the blast chiller.
取出布里欧面团，将三文鱼片放在矩形的底部中央。用蛋液刷在面团的侧面和顶部，卷起三文鱼片，按压边缘以封口，并切掉多余的面团。将卷好的三文鱼片放入速冻冷冻室冷冻15分钟。
6. Take out both trays from the oven, place the brioche log in the center on the first silpat, place the rings in each corner, the second silpat on top then cover with the second tray. Return to the oven as soon as possible and cook for 12 minutes at 185°C.
从烤箱中取出两个烤盘，将布里欧卷放在第一个硅胶垫的中心，每个角落放置一个环形模具，上面放第二个硅胶垫，然后用第二个烤盘覆盖。尽快放回烤箱，以185°C烹饪12分钟。
7.Take out from the oven and cool down immediately in the blast freezer for about 10 minutes. When it’s cold, you can cut some 3 cm thick slices which you can cut as a sando with a sharp knife.
从烤箱中取出，立即放入速冻冷冻室冷却约10分钟。冷却后，你可以切出3厘米厚的片，用锋利的刀子切成三明治形状。
Plating摆盘
1. This dish has several elements and a somewhat a long process, but once we have the mise en place, it will be simple and quick to plate.
这道菜有多个元素，制作过程有些繁琐，但一旦准备好所有材料，装盘将会简单快速。
2. Take a chip, put on top 2 pieces of beef tongue (previously regenerated in ronner), then put 4 dots of oyster mayonnaise, 1 onion ring and some fresh watercress sprouts to finish.
取一片薯片，上面放两片事先在温水循环炉中再生的牛舌，然后点上四滴牡蛎蛋黄酱，加上一个洋葱圈，最后撒上一些新鲜的豆芽作为装饰。
Ingredients 配料
125 g milk 125克牛奶
125 g cream 125克奶油
240 g parmesan cheese 240克帕玛森芝士
2 g salt 2克盐
Method 制作方法
1. First grate the parmesan cheese and set it aside for later.
首先将帕尔马干酪磨碎，备用。
2. Then mix the milk, the cream and the salt. Bring this to a boil. After that pour it into a measuring cub or a blender and add the grated parmesan cheese. Blend this till smooth.
然后将牛奶、奶油和盐混合。将其煮沸后倒入量杯或搅拌机中，加入磨碎的帕尔马干酪。搅拌至顺滑。
3. Once smooth pour it into a syphon and charge it with two charges. I serve the foam hot and you can keep the base for around 3 days in your fridge. Otherwise it freezes really well as well.
搅拌均匀后，倒入打奶器中，加入两个气弹。我喜欢在热的状态下奉上这种泡沫，基底可以在冰箱中保存大约3天。此外，它也非常适合冷冻保存。
To serve 上菜思路
I serve it hot with a smoked egg yolk, wild garlic puree, crispy beef cracklings, chives and wild garlic flavors. Decorate with edible flower. (as the picture)
我会把它和烟熏蛋黄、野蒜泥、脆牛肉皮、细香葱以及野蒜味一起热着上桌。以可食用花朵装饰。
Ingredients 配料
Brine 腌料液配方
1 pos Beef tongue 1份牛舌
2 L Water 2L水
80 gr Coarse salt (4% of water weight) 80克粗盐（水重的4%）
30 gr Pink salt (1,5% of the weight of water) 30克粉红盐（水重的1.5%）
6 gr Cumin 6克孜然
4 gr Black peppercorns 4克黑胡椒粒
2 pcs Bay leaf 2片月桂叶
3 Cloves Garlic 3瓣大蒜
4 gr Lemon thyme 4克柠檬百里香
4 gr Fresh rosemary 4克新鲜迷迭香
4 gr Fresh coriander 4克新鲜香菜
7 gr Star anise 7克八角
120 gr Fresh Orange juice 120克新鲜橙汁
3 gr Fresh mint 3克新鲜薄荷
50 gr White onion 50克白洋葱
Rub 腌料配方
40 gr Black peppercorns 40克黑胡椒粒
80 gr Mustard seeds 80克芥末籽
20 gr Smoked paprika 20克烟熏辣椒粉
72 gr Brown sugar 72克红糖
10 gr Coriander seeds 10克香菜籽
20 gr Cumin 20克孜然
20 gr Sezchuan pepper 20克四川花椒
Nori Stock 紫菜汤底
1L Water 1升水
15 sheets Nori 15张紫菜
Nori Chips 紫菜脆片
650 gr Nori stock 650克紫菜汤底
20 gr Lamb 20克羊肉
21 gr Potato starch 21克土豆淀粉
Watercress Oil 豆瓣菜油
500 gr Watercress 500克豆瓣菜
500 gr Neutral oil 500克中性油
Oyster Mayonnaise 牡蛎蛋黄酱
8 pos fresh oysters 8份新鲜牡蛎
15 gr oyster water 15克牡蛎水
350 gr watercress oil 350克豆瓣菜油
8 gr Dijon Mustard 8克第戎芥末
Pickled onions 腌制洋葱
1 pos Red onion 1个 红洋葱
250 gr Water 250克 水
250 gr Apple cider vinegar 250克 苹果醋
30 gr Honey 30克 蜂蜜
10 gr Salt 10克盐
10 gr Pink pepper 10克粉红胡椒
Method 制作方法
Beef tounge 牛舌
1. In a pot put all the ingredients except the orange juice and the beef tongue. Bring to a boil and boil for 5 minutes. Remove from heat and let cool to room temperature. Once cool add the orange juice and the beef tongue (previously washed under cold water for 30 minutes).
在锅中放入所有材料（除了橙汁和牛舌），煮沸5分钟。从火上拿下，让其冷却至室温。冷却后加入橙汁和事先用冷水清洗30分钟的牛舌。
2. Vacuum pack the tongue and the brine, and store in the refrigerator for 1 week.
将牛舌和腌制液真空包装，存放在冰箱中腌制1周。
3. Remove from the brine and cook in a pot of boiling water for 2 hours. Then peel the tongue. Then pack the tongue in vacuum bag and cook in ronner or oven with steam at 75°C for 1 hour.
从腌制液中取出牛舌，放入沸水中煮2小时。然后剥去牛舌表皮。之后将牛舌装入真空袋，在75°C的罗纳烤箱或蒸汽炉中烹饪1小时。
4. Remove the tongue from the bag and dry with a towel. Place it on a tray.
将牛舌从袋中取出，用毛巾擦干。将其放在烤盘上。
5. While the tongue is cooking, take a spice blender and combine all the spices for the rub or grind to a powder.
在牛舌烹饪时，取一个香料研磨器，将所有烧烤香料混合或研磨成粉。
6. Then, take the beef tongue and with a brush put a layer of dijon mustard all over the tongue. Coat the tongue evenly with the rub. Smoke the tongue for 10 hours at 80°C.
然后，取牛舌并用刷子在牛舌上均匀涂抹一层第戎芥末。用烧烤香料均匀涂层牛舌。在80°C下烟熏牛舌10小时。
7. Once the tongue is cooled, cut in the slices of 2mm thickness. And pack in portions of 100gr in vacuum bags and then regenerate in a water bath at 65°C.
牛舌冷却后，切成2毫米厚的片。将100克牛舌片装入真空袋中，然后在65°C的水浴中再生。
Nori Stock 紫菜高汤
Combine water and nori sheets and cook at 85 C. For 1 hour, strain and reserve the liquid.
将水和紫菜片混合，在85摄氏度下煮1小时，过滤后保留液体。
Nori Chip 紫菜脆片
1. In a saucepan combine the 3 ingredients, mix with a whisk and bring to a boil while continuing to whisk the mixture to avoid burning on the sides. Then put in silicone molds and put it in the oven. Bake at 160°C for 60 minutes and fan # 3, then lower the oven to 120°C and bake for 60 minutes more.
在一个小锅中将3种配料混合，用搅拌器搅拌并加热至沸腾，同时继续搅拌以避免粘锅。然后倒入硅胶模具中，放入烤箱中烘烤。在160°C下使用风扇3档烘烤60分钟，然后将烤箱温度调低至120°C，再烘烤60分钟。
2. Remove from the oven and remove the chips from the molds and store in the dehydrator.
从烤箱中取出，从模具中取出薯片并存放在食品脱水机中。
Watercress Oil 西洋菜油
1. Use two equal parts of the ingredienst, i.e. 500 gr each. Put 500 gr of oil and 500 gr of watercress in a paco jet container. Freeze in blast chiller. Once frozen, turbine 3 times in the paco jet and freeze again.
使用等量的配料，即每种500克。将500克油和500克西洋菜放入paco jet容器中。在急速冷冻柜中冷冻。冷冻后，用paco jet机器搅拌3次，然后再次冷冻。
2. Repeat this process 3 times, that is to say 9 times in total. Then drain the oil in a coffee filter. Set aside.
重复此过程3次，共计9次。然后用咖啡滤纸过滤油，放置备用。
Oyster Mayonnaise 生蚝蛋黄酱
1. In a glass, mix the oysters, egg yolks and mustard.
在一个玻璃杯中，混合生蚝、蛋黄和芥末。
2. Process well and emulsify with the watercress oil, like any other mayonnaise. Correct seasoning if more salt is needed.
充分搅拌后，用西洋菜油像制作其他蛋黄酱一样乳化。如果需要，可以适当调整盐分。
Pickeled onions 腌洋葱
Cut the onions using a mandolin with a thickness of 1.5mm, combine the rest of the ingredients and bring to a boil, cook for 5 minutes and then add the cut onions. Vacuum pack and use after 3 days. Not before.
刨切洋葱，厚度为1.5毫米，将其余配料混合并加热至沸腾，煮5分钟，然后加入切好的洋葱。真空包装，3天后使用，不要提前使用。
Plating 摆盘
This dish has several elements and a somewhat a long process, but once we have the mise en place, it will be simple and quick to plate.
这道菜有多个元素且制作过程较长，但一旦准备好所有材料，摆盘将会简单且迅速。
Take a chip, put on top 2 pieces of beef tongue (previously regenerated in ronner), then put 4 dots of oyster mayonnaise, 1 onion ring and some fresh watercress sprouts to finish.
拿一片薯片，上面放两片牛舌（之前在罗纳机中再生过的），然后放上四点牡蛎蛋黄酱，一个洋葱圈，最后加上一些新鲜的豆瓣菜芽完成摆盘。
Ingredients & Preparation 配料与准备工作
Apple and celery jelly 苹果芹菜果冻
300 g Apple juice 300克苹果汁
80 g celery juice 80克芹菜汁
20 g Ginger juice 20克姜汁
1 pe gelatin gold bloomed 1片明胶金叶（泡软）
4 g Agar 4克燕菜粉
1. Combine everything in a pot and bring to boil.
将所有材料放入锅中，煮沸。
2. Whisk to ensure everything is well mixed.
搅拌以确保所有材料混合均匀。
3. Pass through a fine thieve before setting the jelly.
在凝固果冻之前，通过细筛过滤。
4. Pour over a flat tray and allow to cool.
倒入平底托盘，冷却。
5. Cut using a ring cutter.
使用圆形模具切割。
Apple sorbet – set A 苹果雪葩 – A组
500 g Water 500克水
160 g Glucose 160克葡萄糖浆
10 g Pectin 10克果胶
120 g Sugar 120克糖
20 g Trimoline 20克蜜饯糖
Apple sorbet – set B 苹果雪葩 – B组
1000 g Apple juice 1000克苹果汁
40 g Ginger juice 40克姜汁
1. Combine set A in a deep saucepot and bring to boil, whisk constantly the whole time.
将A组成分放入深锅中，搅拌均匀后煮沸。
2. Cool down after boil over a ice bath to room temperature before adding in set B.
煮沸后，将锅置于冰水浴中冷却至室温，然后加入B组成分。
3. Use a hand blender to ensure the mixture is homogenous.
使用手持搅拌器确保混合物均匀。
4. Freeze into a paco tin and churn when needed.
倒入帕克罐中冷冻，需要时搅拌。
Avocado puree 牛油果泥
4 po ripen avocado 4个鳄梨
20 g uzu Kosho 20克柚子胡椒酱
30 g Coriander leaves 30克香菜叶
Salt 适量盐
1. Cut avocado into half and grill.
将牛油果切半，进行烤制。
2. Once avocado is cooled down remove skin and reserve the meat.
牛油果冷却后去皮，取出果肉。
3. Combine all ingredients in a Vitamix and blend till smooth.
将所有材料放入Vitamix搅拌机中，搅拌至顺滑。
4. Pass mixture over a fine sieve.
通过细筛过滤混合物。
Brown crab 褐蟹
1 no Brown crab 1只褐蟹
1 po Lime zest and juice 1份青柠皮及汁
10 g Chopped banana shallots 10克 切碎的香蕉洋葱
5 g Chopped chives 5克切碎的细香葱
20 g Olive oil emulsion 20克橄榄油乳化液
1. Steam crab at 70C for 15 minutes.
将蟹蒸煮于70°C的温度下15分钟。
2. Once cooked allow crab to cool down before removing the meat and picking through the shells.
烹煮完毕后让蟹冷却，再取出肉并剔除壳。
3. Mix all ingredients together and taste.
混合所有材料并尝味。
Garnish 配菜
Dice Nashi pear 切丁的沙梨
Micro coriander cress 微型香菜苗
Finger lime 手指青柠
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