Pan fried pluma with vongole in XO sauce, yellow beets, spring onions, endive salad and elderberry H

Ingredients

• 5 g Rice vinegar
• 20 g Fermented soybean sauce
• 20 g Liura pea soy
• 10 g Ginger syrup
• 1 g Blue mussel powder
• 200 g White wine
• 700 g Chicken stock
• Peel and finely chop the onion and garlic.
• Cut the chili lengthwise, remove the seeds and cut it into smaller pieces.
• Peel and finely grate the ginger on a grater.
• 500 g Vongole
• 20 yellow beets
• 5 Garlic bulbs
• 4 Sprigs of lemon balm
• 3 Cloves of Garlic
• 50 g Butter
• 5 pcs Endive
• 100 g Chicken broth
• 30 g Sherry vinegar
• 100 g Treacle
• 4 sprigs of Thyme
• 50 g Salt
• 15 g Egg yolk
• 15 g Elderberry vinegar
• 10 g Elderflower capers
• 1,2 kg Pluma
• 1/5 Leeks