What's Good Under The Hood

Superfoods offer many nutrients and health benefits hidden in plain sight. Stephan Zoisl shows us the finer ways of extracting them.

Salmon Mi-cuit, Avocado, Green Apples, Pomegranate, Ikura

Slow cooked and gently shredded, the melt-in-your-mouth texture of the salmon pairs well with crisp green apples and the salty burst of roe. The puff pastry adds a final layer of texture to the delightful starter.

Makes 4 portions Prep time 30 minutes Cook time 1 hour

• 160g salmon fillet

1. To prepare the mi-cuit, finely trim, skin, and de-bone the salmon fillet.

2. Heat an immersion cooker or sous vide to 40°C. Cook the salmon for 1 hour.

3. When done, gently break the salmon into bite-sized pieces.

avocado cream

• 1 avocado • 1 lime

1. Peel the avocado and remove the seed. Add the juice of one lime.

2. Blend them into a fine crème. Transfer into a piping bag with a small tip.

assembly

• 1 green apple • 60g crème fraiche or sour cream • 4 puff pastry tart shells • 80g smoked salmon • 30g pomegranate seeds • 40g ikura • microgreens (dill, nasturtium, oxalis, chervil)

1. Slice the green apple into thin slices.

2. Season the crème fraiche with salt and pepper. Plate the puff pastry tarts, and add 15g of crème fraiche to each.

3. Atop the crème layer, add the salmon mi-cuit. Arrange the smoked salmon slices on top.

4. With the piping bag, add dots of the avocado cream on top of the salmon.

5. Garnish the tart with the green apple slices, pomegranate seeds, ikura and microgreens.

Underplate & dessert plate:

Infini Light Grey underplate & dessert plate, Haviland

Cauliflower in Textures, Flaxseeds, Kampot Pepper, Walnut, Mint

The Cambodian cultivar is highly prized for its unique flavour. When salted, the peppercorn is soft and easily chewed, making it a perfect way to add punch to gorgeously roasted cauliflower.

Makes 4 portions Prep time 1 hour 15 minutes Cook time 30 minutes

flaxseed crisp

• 40g flaxseed • 10g potato starch • 125ml water

1. In a pot, mix the flaxseed together with potato starch. Bring water to boil in a separate pot. While whisking the mixture, gradually add the boiling water in 3 stages, ensuring that the final product is very well mixed. Cover with cling film and soak for 15 minutes.

2. Once the dough has formed, spread it evenly on parchment paper on top of a baking tray. Bake in the oven at 150°C for at least an hour, or until it is fully dried up. • 12 walnuts • 1 big head of cauliflower • 40g butter • 40ml cream • 1 lemon • 20g salted dried kampot pepper • mint leaves

1. Toast the walnuts for full flavour. Season with salt and pepper, set aside.

2. From the cauliflower, remove 12 small-medium-sized florets. Thinly slice a third of what’s left with a mandolin.

3. With the remainder of the cauliflower, cut into small pieces and transfer onto a tray. Cover with clingfilm and steam for 15-20 mins, until soft. Once fully cooked, blend with butter, cream and a squeeze of lemon juice. Season with salt. Ensure that the cream is very smooth.

4. Season the 12 florets with olive oil, salt and pepper. Roast them in the oven for 30 minutes or till soft. For the thinly sliced cauliflower, season with salt and pepper.

5. To plate, arrange the cauliflower cream into a circular ring on the plate. Add the roasted cauliflower and the thinly sliced ones.

6. Garnish with the walnuts, mint and kampot pepper. Crack the flaxseed crisp into smaller chips, and add them last.

Linguine with Chanterelles, Baby Spinach, Spring Onions and Asparagus

A simple pasta dish with many flavours of spring; a duo of green and white asparagus makes for a crunchy flavour base, completed by the earthiness of mushrooms and spinach.

Makes 4 portions Prep time 20 minutes Cook time 20 minutes • 50g spring onions • 50g king oyster mushrooms • 200g linguine pasta • 200g green asparagus • 200g white asparagus • 120g chanterelle mushrooms, cleaned • 20g butter • 40g baby spinach leaves • nasturtium leaves

1. Finely slice the spring onion on the bias, and place in iced water.

2. Cut the king oyster mushrooms with a mandolin. Bring a pot of oil to 180°C, and fry the mushrooms until crisp and golden. Place them onto a kitchen towel to absorb the oil, and season with freshly ground salt and black pepper.

3. In a big pot of water, add 10g salt and bring to a boil. Cook the pasta according to the packaging, until al dente. 4. With a peeler, peel the two types of asparagus and remove the hard skin. The white ones have to be peeled to a finer size.

5. In a frying pan, roast the chanterelles for about 2 minutes. Add in the butter and 40ml of water and add both types of asparagus. Season with salt and pepper.

6. Add in the cooked linguine. Switch off the stove. Mix the pasta well with the vegetables without breaking it.

7. To plate, twirl the pasta with a carving fork and transfer to the plate. Garnish the pasta with the chanterelles, king oysters, spring onions, spinach and nasturtium.

“Stews are the perfect way of getting your superfood hit, equal parts comforting and nourishing, thanks to a laundry list of meats and vegetables. Bouillabaisse truly fits the bill of a superfood all-star; light and suitable for either lunch or dinner, and packed with good protein. Other nutrient-dense fish can be used as well, including red snapper, barramundi, or catfish.”

- Chef Stephan Zoisl

Bouillabaisse with Salmon, Cod, Mussels, Prawn, Fennel

The traditional Provencal stew can be packed with practically any type of seafood; Zoisl opts for a flavourful mix of salmon, cod, mussels and prawns, and cuts the richness with the aniseed flavour of fennel.

Makes 4 portions Prep time 20 minutes Cook time 30 minutes

bouillabaisse stock

• 12 prawns • 1l fish stock • 20g tomato paste • 2 pieces bayleaf • 10g black peppercorn • 10g coriander seeds • 1 twig of thyme • 1g saffron

1. Prepare the prawns by peeling them. Do not discard the shells and heads.

2. Bring the fish stock to a simmer. Add in the prawns shells and heads, along with the rest of the ingredients. Simmer for 20-30 minutes. • 100g carrot • 100g celery • 100g celeriac • 1 head of fennel (200-250g) • 100g salmon fillet, diced • 100g cod fillet, diced • 200g mussels • 200g butter

1. Prepare the carrot, celery and celeriac by peeling them, and cutting into a fine julienne. Thinly slice the fennel.

2. Strain the bouillabaisse stock, and place into a pot. Add in the seafood, including the deshelled prawns. Bring to a boil. Once boiled, add in the vegetables.

3. Add the cold butter and cover the pot. Let the mixture simmer for about 2-3 minutes, till all the seafood and vegetables are cooked.

4. To serve, arrange and plate the seafood and vegetables in the bowl first, before pouring over the bouillabaisse. Best served with warm, crisp bread, and sauce aioli.

Mille Feuille with Berries & Hazelnuts

The French classic mixes luscious vanilla pastry cream with a tart raspberry coulis. You can use any fruits of your liking to accompany the dessert, but try to choose ones with less water content – too much juice and the puff pastry may not hold its texture.

Makes 4 portions Prep time 45 minutes Cook time 15 minutes

puff pastry

• 200g puff pastry, rolled out

1. Preheat oven to 190-200°C.

2. Cut the pastry into four equal, rectangular pieces. Transfer onto a parchment-paper-lined baking tray.

3. Bake for 8-10 minutes. Let them cool down. Set aside in an air tight container if needed.

vanilla pastry cream

• 85g milk • 60g cream • 1 vanilla pod • 2 egg yolks • 50g sugar • 20g corn flour • 15g butter

1. Bring the milk and cream to a boil in a small pot. Split the vanilla pod open, and add to the milk and cream mixture. Let it infuse for 20 minutes.

2. Mix the egg yolks together with sugar and corn flour.

3. Remove the vanilla pod from the heated milk mixture. Take out about 20ml of this mixture, and add to the egg yolks to temper.

4. Bring the milk mixture back onto medium heat. Add the egg yolk mixture and cook until thickened.

5. Add the butter and gently incorporate before removing from heat. Chill over an ice bath, refrigerate and fill into a piping bag.

raspberry coulis

• 125g raspberry puree • 12.5g sugar • 2.5g corn starch

1. Add all the ingredients into a small pot, mix well and bring to a boil.

2. Cool down over an ice bath. Set aside in the refrigerator.

assembly

• 40g toasted hazelnuts • fresh fruit (raspberries, blueberries, strawberries) • mint leaves • 20g icing sugar

1. Make dots on the plate with the vanilla pastry cream and raspberry coulis.

2. Break pieces of the puff pastry and place them on top the pastry cream.

3. Garnish with the toasted hazelnuts, fresh fruit and mint leaves. Dust with icing sugar.

Dessert plates:

Perception by Arèle Rozowy, Haviland

Coffee pot:

Alain Thomas Coffepot Bestiaire, Haviland

Teacup:

Alain Thomas by Alain Thomas, Haviland

“Chocolate is the best example of food that’s delicious and good for you. I find citrus to be the best partner for it; the natural acidity of these fruit really meld well with the cocoa fat in the chocolate, helping to elevate the entire dish. The finer your chocolate, the better your results.”

- Chef Stephan Zoisl

Chocolate, Cocoa and Citrus

The complexity of chocolate shines through in the various textures at play in this plated dessert, completed by the acidity of assorted citrus.

Makes 4 portions Prep time 30 minutes Cook time 3 hours 20 minutes

dark chocolate terrine

• 100g dark chocolate, 55% or darker • 40g butter • 50g cream • 15g sugar • 1 egg + 1 egg yolk • 5g flour

1. Place chocolate and butter together in a bowl. In a pot, add cream and sugar and bring to a boil. Slowly pour the mixture over the chocolate. Mix until well combined.

2. Slowly add the eggs, mixing well to incorporate. Sieve the flour into the mixture and mix well.

3. Transfer into baking tin, and steam bake at 160°C for 20 minutes.

4. Cool down the terrine and chill until needed.

white chocolate feuilletine

• 100g white chocolate • 40g butter • 40g feuilletine

1. Melt the white chocolate and butter in a bain marie.

2. When fully melted, remove from the water bath and add in the feuilletine. Mix well.

3. On a tray, spread the mixture into a thin layer. Refrigerate to set.

4. Break into smaller pieces. Set aside.

cocoa nib chip

• 100g egg white • 10g cocoa powder • 10g icing sugar • 20g potato flour • 5g cocoa nibs

1. Mix every ingredient together in a bowl, except the cocoa nibs.

2. With a hand blender, blend until it has a smooth texture.

3. Pour the mixture out onto a parchment-lined baking tray. Ensure that the layer is as thin as possible.

4. Sprinkle cocoa nibs on the top, and bake at 100°C for about 3 hours.

5. Break and store in an airtight container.

mascarpone cream

• 100g mascarpone • 40g cream • 20g icing sugar • 2.5g vanilla essence

1. Mix all the ingredients together, until it has a smooth texture.

2. Transfer to a piping bag with a nozzle, and set aside in the refrigerator.

dark chocolate sauce

• 40g water • 50g sugar • 25g cream • 5g glucose • 20g dark cocoa powder

1. Bring water, sugar, cream and glucose to a boil in a small pot.

2. Slowly add in the cocoa powder and mix well until well incorporated.

3. Keep refrigerated until needed.

assembly

• fresh pomelo • fresh grapefruit • freeze dried oranges • mint leaves

1. Start by placing the dark chocolate terrine on the center of the plate.

2. Make quenelles/dollops of the mascarpone cream and add to the plate.

3. Garnish with the broken pieces of white chocolate feuilletine and cocoa nib chip.

4. Garnish with the pulp of grapefruit, pomelo and freeze dried oranges. Add a few mint leaves.