Round Turnip Sushi in Pear Dress by René Mathieu
Zutaten
- 4 beautiful turnips
- 50 g tapenade of black olives
- 100 g Sushi rice
- 1 pear
For the vinaigrette
- olive oil
- Prétexte (fermented nut cream) or Parmesan cheese
- 1 clove black garlic
- 1 lemon
- lemon oil
- horseradish or ginger
- Pepper
- fleur de sel
- Tamari (gluten-free Japanese soy sauce)
- honey
Zubereitung
Cut off the turnip greens and set aside. Wrap the whole turnips individually in aluminium foil and cook for 40 or 50 minutes at 170 °C, depending on the size of the turnips. Then peel the turnips. Centrifuge the leaves to obtain the juice that is later used to colour the rice.
For the vinaigrette
Put the olive tapenade, a few drops of lemon oil, 1 tablespoon of Prétexte, a clove of black garlic, some lemon zest, and a few drops of lemon juice into a small glass bowl. Mix and set aside.
For the sushi
Cook the rice according to the instructions (100 g water to 100 g rice) and add the juice of the leaves at the end of the cooking process. Peel the turnips, then cut into very thin slices with a Japanese mandolin. Finely slice the pear with the mandolin as well.
Arrange
Spread some vinaigrette on a large plate, form lumps from the rice with two spoons (dip the spoons into warm water after each lump) and cover with a slice of turnip and a slice of pear (as a starter, serve three sushi per person and as an amuse-bouche, one piece per person). Add a dash of olive oil, a few drops of tamari and honey, fleur de sel, some freshly ground pepper and some grated horseradish. Decorate with the turnip leaves.