Olivia Bernady, Chef at the hotel level 511 Desing Hotel & SPA in Katowice, presents:
Scallops with crayfish Consomme jelly, porcini mushrooms stewed in butter, white chips made from black pudding, Polish pesto gel and pickled samphire
200 g meat scallops
2 tablespoons butter
50 ml cognac
Scallops fry a minute on each side, add the cognac, flambe and season with salt.
PORCINI MUSHROOMS IN CLARIFIED BUTTER
200 g of small, fresh porcini mushrooms hats
300 g of clarified butter
2 sprigs thyme
2 lightly crushed cloves of garlic not peeled
Zest of lime
Warm up the butter in a pot, put in thyme, garlic and mushrooms and cook on low heat for 30 minutes. Remove from the butter, season with salt and add the zest of lime
GEL WITH POLISH PESTO
50 g of each : dill, parsley, lovage and chives.
1 clove garlic
Spoon sunflower seeds flour
Teaspoon of lime juice
200 ml water
2 g agar agar
Herbs chopped and made into a smooth paste in a mortar, add salt, juice and garlic, flour from seeds and 1/4 water. We rub through a fine sieve. Boil the water, add the pesto and sawn agar and cook over low heat 2 minutes until substances completely dissolves. We cool it and pour into the dispenser.
200 g crayfish shells
200 g of meat from the Mazury crayfish
50 g lovage
1 liter of water
1 bay leaf
6 g of agar agar
Shells and shallots smoke in the oven, crayfish put into the pot, add spices, shells and shallots and pour a liter of water. Cook over low heat 2 hours, we add salt, decanted. boil 600 ml of Consomme again, add the cognac and agar and cook over low heat 2 minutes. Pour into molds and cool it
CHIPS WITH WHITE BLACK PUDDING
3 slices of black pudding bake on the grill plate, squash slightly with a spoon
100 g of samphire
spoon of yuzu
200 ml of water
Teaspoon of honey-dew
5 slices of ginger
Water, honey, ginger and juice stir. Samphire put into vaccum bag, pour the brine and close the vacuum, leave it for 12 hours.
250 g pumpkin
100 g parsnips
300 ml of a crayfish Consomme
1/2 teaspoon of xanthan
A pinch of cardamom
Salt to taste
Pumpkin and parsnips, cut into small cubes and bake 25 minutes at 170 C degrees.
Put to the pot and pour Consomme and cook until soft, blend, add cardamom, salt and xanthan.