One more great Michelin recipe by Sascha Ludwig from Berlin. Be ready for amazing taste!
- 200 grams french beans
- 1 piece shallots
- Beans and bacon fry in a little oil. Deglaze with vegetable stock and simmer for soft. Dry with salt and pepper then in dehydrator at 42 degrees 3 days Pulverize in a blender
- Beans soak for 24 hours, then sauté shallots, savory and beans. Deglaze with vegetable stock and cook until soft. Puree and season with salt, pepper and horseradish.
- Beans and shallots cut into small pieces. Chop herbs coarsely and all mix well together. It can be drawn for 2 hours in a vacuum and then juiced.
- Horseradish , peel and cut into thin strips. Blanch in a light sugar water. After dry in 160 degree hot oil fry light. Then dry for 1.5 hours at 40 degrees.