Briquette of the Sour Monkfish with Two Kinds of the Cooked Ox

Preheat oven to 120 degrees.

Monkfish briquettes Cut the root vegetables into cubes.

Make a very strong roasting stock with 100 milliliters of water, white balsamic vinegar, a pinch of salt and sugar and the spice bag, in which to cook the root vegetables.

Cut the monkfish fillets into three centimeter cubes. Season these cubes with salt and pepper and poach them in the broth for about two to three minutes. Then remove and cool.

Make a viscous paste with the sepia ink, tempura flour and a little water. Skewer the monkfish cubes with a wooden skewer, dip them into the batter, then bake them in vegetable oil at 180 °C for about three minutes. Remove and place on a paper towel in the oven.

Strain the sour vegetable broth. Pour about 0.5 l into a cream siphon and add eight sheets of soaked gelatin. Put three cartridges in it and put it in the freezer for about 30 minutes.

Two kinds of ox cut the potatoes into cubes and cook them in 0.3 l of ox broth until they are completely soft. Add salt, pepper, sugar, two tablespoons of vegetable oil, four tablespoons of balsamic vinegar and mustard to make a tasty dressing.

Then cut 750 grams of beef into bite-sized cubes and skewer them on shish kebabs. Remove the peel from the red onions and chop them finely.

After skewering, place the “ox lollipops” in the remaining stock until hot.

To

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