Duck foie gras tossed on an imaginary choucroute, dressed with Al
For the jelly Heat the sauerkraut juice to 60° C, add the agar and pour into moulds. 10 g of jelly are needed for each portion. Cut the pak-choi leaves in half lengthways, toss them in the butter...
Ingredients
- 10.0 whole pak choi
- 250.0 g cabbage
- 50.0 g red wine vinegar
- 80.0 g water
- 10.0 whole scallop
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