Warm Gouda with Mushroom Beurre Blanc
Source: https://www.oldenburger-professional.com/warm-gouda-with-mushroom-beurre-blanc
Total time
45 Minutes
Difficulty
advanced
Sensory Profile
Texture: Melting cheese, flowing sauce, crunchy, juicy
Taste: Umami (mushroom beurre blanc and mushrooms),
richness and depth (butter, gouda and potato), acidity and
fermentation (kimchi), freshness (apple)
Aroma: Nutty, lightly fermented, elegantly spiced
Pairing: Mature Riesling, sake with an umami structure
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
For the Main Component: |
||
| 30 | ml | apple juice |
| 50 | g | Oldenburger Cooking Creme, 5% fat |
| 500 | g | Oldenburger Gouda, 48% fat i.d.m., grated |
| 500 | g | large potatoes |
| 50 | g | Oldenburger Butter, unsalted |
For the Mushroom Beurre Blanc: |
||
| 2 | shallots, finely diced | |
| 30 | ml | groundnut oil |
| 100 | ml | white wine |
| 300 | ml | mushroom dashi |
| 200 | g | Oldenburger Butter, unsalted, cold |
| 30 | ml | rice vinegar |
| salt | ||
For the Kimchi Apple: |
||
| 3 | Granny Smith apples | |
| 80 | g | kimchi, finely diced |
| 30 | ml | kimchi juice |
| 10 | ml | sesame oil |
| salt | ||
For the Buckwheat Crunch & Finish: |
||
| 80 | g | cooked buckwheat |
| 400 | ml | groundnut oil, for deep-frying |
| salt | ||
| king oyster mushrooms, pan-fried | ||
preparation
Preparing Gouda & Potato
Bring the apple juice and Oldenburger Cooking Creme to
the boil once and melt in the Oldenburger Gouda. Just let
it melt through and emulsify with a whisk. Peel the potatoes
and cut 10 slices, 1 cm thick. Slice the remaining potatoes
and cut out rounds. Cook the two batches of potatoes
separately in salted water until soft, then briefly pan-fry in the
Oldenburger Butter to glaze.
Making the Mushroom Beurre Blanc
Sweat the shallots in the groundnut oil, deglaze with the
white wine and reduce by half. Add the mushroom dashi
and bring to the boil once. Whisk in the cold butter (cut into
cubes) using a stick blender, beating until frothy. Season to
taste with the rice vinegar and salt. Do not let it boil again.
Aim: Classic French technique meets Japanese umami.
Preparing Kimchi Apple
Peel the apples and finely dice. Mix with the kimchi, kimchi
juice and sesame oil. Season with salt and chill..
Preparing Buckwheat Crunch
Dry the pre-cooked buckwheat in a dehydrator. Heat the
oil to 180°C and deep-fry the buckwheat until it puffs up.
Season lightly with salt. Adds texture, like “Asian croutons”.
Plating
Pour the mushroom beurre blanc as a pool, then froth up
the rest again. Place the potato slice in the centre of the
plate, scatter over the buckwheat and let the gouda mixture
flow over the top. Distribute the kimchi apple and arrange
the pan-fried king oyster mushrooms and potato rounds.
Finish with the froth.