A tender moment between a woman and her gray cat
After Brussels sprouts have relegated to the edges of the tables with dinner tables, they experience a well -deserved renaissance. In this case-camer Brussels sprouts with Miso-Caramel glaze, black garlic floor and crispy shallot nest, the modest sprout transcends its rustic roots, which occur as the work of culinary art.
This recipe captures the spirit of avant -garde cuisine: bold flavors, refined textures and a presentation that includes all the senses. The bitter, nutty character The Brussels sprouts finds harmony with the deep Umami of Miso and black garlic, while crispy shallots and panko “floor” offer playful contrasts in the texture. It is both a celebration of the vegetables and proof of the power of technology and creativity.
Serves: 2
This avant -garde dish transforms roses that transform sprouts into a heart and balance Umami, sweet and crunch with modern coating.
Ingredients:
- Brussels sprouts: 300 g (cropped and halved)
- White Miso paste: 30 g
- Ahorn syrup: 20 g
- Rice vinegar: 10 g
- Butter: 20 g (or vegan butter for herbal base)
- Black garlic (fermented): 3 cloves (finely pureed)
- Panko -Semmelbrösel: 30 g
- Summares: 2 tall (thinly cut into slices)
- Corn strength: 10 g
- Neutral oil (for roasting): 100 g
- Sea salt: taste taste
- Microgreens or Shiso leaves (for garnish)
Step 1: Make the black garlic floor
- Melt 10 g of butter in a small pan over medium heat and then add the pureed black garlic. Stir fragrant up to 1 minute.
- Add the Panko Semmelbrösel and the toast with constant stirring until dark and crispy, about 2–3 minutes.
- Take off the stove, season with a pinch of salt and set aside. The mixture should be enough, earthy “soil”.
Step 2: Prepare the Miso Caramel glaze
- Melt the remaining 10 g butter over medium heat in a small saucepan. Mix the MISO paste, maple syrup and rice vinegar and whisk for about 2 minutes smoothly and shiny.
- Simmer for another minute until they are slightly thickened. Take off the stove and set aside.
Step 3: Char the Brussels sprouts
- Heat a heavy pan (preferably cast iron) over high heat and add a splash of neutral oil.
- Place the Brussels sprouts that cut the side down and fry without moving it for 3-4 minutes until they are deeply charred. Turn over and cook for another 2 minutes until they are only tender. Sprinkle with salt.
Step 4: Create crispy scarf nests
- Easily coat the thinly cut shallot with the corn starch.
- Heat the neutral oil in a small pan to 160 ° C (320 ° F). Fry the shallots in batches golden brown and crispy, about 2–3 minutes.
- Drain on paper towels and lightly salt. While still warm, shape to small, delicate “nests”.
Step 5: Assemble the dish
- Spread the black garlic floor over the base of each plate.
- Arrange the charred Brussels sprouts artfully over it.
- Drizzle with the Miso-Caramel glaze and let them collect around the floor slightly.
- Place a crispy shallot nest over the sprouts.
- Garnish with a few branches of microgre or shiso leaves.
Wine pairing suggestion:
A dry, Aky Chardonnay or a mild, slightly sweet sake fits the umami- and caramelized notes.
