Restaurant Juan Amador, Mannheim, Germany, www.amador.ag

Ingredients:

Iced Beurre Blanc

• 10 shallots
• ½  bunch tarragon
• 1 table spoon whole white peppercorns
• 20g butter
• 100ml white wine vinegar
• 400ml white wine (Pinot Blanc)
• 400ml Sauternes
   
• 300g cold butter
• 6 egg yolks

Hazelnut milk

• 500g whole hazelnuts
• 750ml H2O
• 750ml milk
• 50ml hazelnut oil
• Salt
• 12g sucro
• 12g soy lecithin

Malt bread

• 200g pumpernickel bread
• White wine vinegar, salt, pepper, hazelnut oil
   
• 1 bunch chives, tarragon oil, 2 potatoes
   
• 100g Imperial caviar

Recipe:

For the Beurre Blanc gently fry the shallots with the pepper and the tarragon in butter and add after a short time some vinegar. Add the white wine and the Sauternes and reduce it to 400ml fond. Add the glucose and heat it up again. No add the egg yolk and the cold butter and heat it up to 80° C in the thermomix. Sieve all and deep fry it immediately in an ice machine.
Chop the pumpernickel bread in small pieces and taste it with hazelnut oil, salt and pepper.
For the hazelnut milk put the nuts in a mil mortar and reduce them to little pieces and fry them with the hazelnut oil.
Then add the milk and water and heat it up. Now let it stand for one hour and sieve it. After the hazelnut milk got cold add the lecithin and sucro and mix it shortly before service to get a solid foam.
Now slice the potatoes in little triangles and deep fry them until they have a gold yellow color and finely cut the chives.
For service give the malt bread in a deep plate and the air on top of it. A little dumpling of the Beurre Blanc ice, caviar, the tarragon oil, chives and the potato chips to cover it.