Iberico with Beans
By: FoodnChef
Published: Thursday, November 19, 2015 - 1:57pm

Ingredients




Bacon bean powder:
French beans - 200 g
Smoked bacon - 60 g
Vegetable stock - 200 ml
Salt /pepper
Puree of white bean:
Coco beans - 500 g
Vegetable stock - 1,5 l
Savory - 3 sprigs
Panel horseradish - 3 tsp
Shallots - 3 ( brunoise)
Butter - 60 g
Salt/ pepper
Bean salad gel
Bean juice
French beans - 300 g
Shallots - 1 piece
Savory - 1 sprig
Parsley 10 g
Champagner vinegar 50 ml
Vegetable stock 50 ml
Salt / Pepper
Bean juice - 600 ml
Agar - 6 g
Gellan - 2 g
Xanthan - 0,5 g

Preparation

1 Bacon bean powder: 2 Beans and bacon fry in a little oil. 3 Deglaze with vegetable stock and simmer for soft. 4 Dry with salt and pepper then in dehydrator at 42 degrees 3 days 5 Pulverize in a blender 6 Puree of white bean: 7 Beans soak for 24 hours, then sauté shallots, savory and beans. 8 Deglaze with vegetable stock and cook until soft. 9 Puree and season with salt, pepper and horseradish. 10 Bean salad gel 11 Beans and shallots cut into small pieces. 12 Chop herbs coarsely and all mix well together. 13 It can be drawn for 2 hours in a vacuum and then juiced. 14 Horseradish crunch 15 Horseradish , peel and cut into thin strips. 16 Blanch in a light sugar water. 17 After dry in 160 degree hot oil fry light. 18 Then dry for 1.5 hours at 40 degrees.

About

One more great Michelin recipe by Sascha Ludwig from Berlin. Be ready for amazing taste!