Pear, Fennel, Walnuts and Olympia Cress

Ingredients

• Olympia Cress
• Sea buckthorn berry (Sea Buckthorn) powder
• Pear
• Fennel
• Blue d'Evert (blue mold cheese)
• Gyoza sheets
• Walnuts
• Honey
• White wine
• Lemon Peels
• Kaffir Lime Leaves
• Kaffir Lime Leaves Pearls

Method

• Briefly deep-fry the gyoza sheets using the back of a wooden spoon until they are shaped like a bowl and drain on kitchen paper.
• Cut the pear into thin slices and twist out small rounds.
• Marinate the pear slices and rounds in white wine, lemon peel and 2 Kaffir Lime Leaves.
• Cut the fennel into a salad and marinate it raw in a mixture of sereh, kaffir lime and a little honey.
• Marinate the walnuts in honey.
• Roll the Olympia Cress in the marinated pear slices.
• Make a cream of Blue d'Evert and put it in a piping bag.
• Pipe a dot of the cream on the plate and place the deep-fried gyoza tray on top.
• Further build the dish with the balls of pear, Olympia Cress rolled in pear, Kaffir Lime Leaves Pearls and the marinated walnuts.
• Pour a little honey over the dish and sprinkle with Sea Buckthorn berry (Sea Buckthorn) powder.

Recipe: Eric Miete