Ingredients
- 8 small shallots from the island of laeso
- 200 gram blueberry juice
- 110 gram apple balsamic vinegar
- 90 gram honey
- 2 sprig thyme
- 8 small shallots from the island of laeso
- 200 gram blueberry juice
- 110 gram apple balsamic vinegar
- 90 gram honey
- 2 sprig thyme
- 4 white onions
- 8 small shallots from the island of laeso
- 200 gram blueberry juice
- 110 gram apple balsamic vinegar
- 90 gram honey
- 2 sprig thyme
- 4 white onions
- 300 gram blueberries
- 20 gram sugar
- 10 gram apple balsamic vinegar
- 8 small shallots from the island of laeso
- 200 gram blueberry juice
- 110 gram apple balsamic vinegar
- 90 gram honey
- 2 sprig thyme
- 4 white onions
- 300 gram blueberries
- 20 gram sugar
- 10 gram apple balsamic vinegar
- 40 gram parsley
- 150 gram spruce shoots
- 150 gram grapeseed oil
- 8 small shallots from the island of laeso
- 200 gram blueberry juice
- 110 gram apple balsamic vinegar
- 90 gram honey
- 2 sprig thyme
- 4 white onions
- 300 gram blueberries
- 20 gram sugar
- 10 gram apple balsamic vinegar
- 40 gram parsley
- 150 gram spruce shoots
- 150 gram grapeseed oil
Preparation
Baking Directions:
Pickled shallotsPeel and halve the onions and blanch* them briefly in salted water.
When cool, separate the layers.
Put all the remaining ingredients in a pan, bring to a boil and pour over the onions.
Marinate for at least a week before using.
Onions Peel and halve the onions and separate the layers.
Blanch them briefly in salted water.
Blueberry sauceMash the blueberries with the sugar and add the vinegar.
Vacuum-pack this mixture and cook in water bath at 180 F for 20 minutes.
Cool, and strain to obtain a thick sauce.
Season to taste with salt and vinegar.
Spruce shoot oilBlanch the parsley, then place in a Thermomix* with the spruce shoots and oil and process for 8-9 minutes on full speed.
Cool, then macerate for 24 hours before straining through a cloth.
Tips:
*A Thermomix is a type of food processor that can blend food at different temperatures.
