JRE | Aligot with Parmigiano Reggiano, salty shortcrust pastry and pickled enoki mushrooms

Ingredients

• 50 g Trehalose
• 50 g Isomalt
• 150 g Butter
• 320 g Parmigiano Reggiano
• 20 g Flour
• 2 Stk. Almond flour
• 5 g Egg yolks
• 50 g Salt
• 1 kg Enoki Mushrooms
• 5 pcs. White onions
• 2 cloves Garlic
• 750 ml Rice vinegar
• 1 L Water
• 11 tbsp Sugar
• 9 tbsp Salt
• Mustard seeds
• Corander
• Fennel seeds
• Bay leaves
• 600 g Potatoes
• 250 g Brown Butter
• 100 ml Milk
• 8 g Salt
• Nutmeg