INGREDIENTS
SALT BAKE
• 400g strong flour
• 220g sea salt
• 220g water
PICKLED KOHLRABI
• 1 kohlrabi
• 50g white wine vinegar
• 50g white wine
• 50g sugar
TARTARE DRESSING
• 50g soy sauce
• 6/7 drops of tabasco
• 150g tomato ketchup
• 8g English mustard
• 45g smoked whiskey
• 12g Worcester sauce
• 50g coal oil
TARTARE VENISON
• 160g diced aged venison loin
• 1⁄2 diced shallot
• 10g capers
• Dressing (as above)
• Smoked salt
GARNISH
• Egg yolk
• Seaweed
• Chive
• Fennel
METHOD
SALT BAKED KOHLRABI
- Mix together the salt and flour, then add the water to make a dough.
- Roll out and wrap the salt dough around the kohlrabi.
- Bake at 180°c for 45 minutes.
- Remove from the oven and once the kohlrabi has cooled, unwrap it from the dough.
- Thinly slice the kohlrabi into round disks.
PICKLED KOHLRABI
- In a pan, heat the white wine vinegar with the white wine, then dissolve in the sugar. Pour this mix over the kohlrabi slices and leave for 10 -20 minutes.
- Cook the kohlrabi slices on a barbecue to give it a smoked flavour.
- Cut small circles out of the barbecued kohlrabi slices, ready to serve.
TO SERVE
- For the tartare dressing, mix all the ingredients in a bowl and slowly emulsify the oil.
- Dice up the venison into 1cm pieces.
- Place the venison in a bowl and add the shallot, capers, a good spoonful of the tartare dressing and season with smoked salt.
- Place the venison mix on a plate. Serve with the kohlrabi, a raw egg yolk, seaweed, chive, fennel and dress with more coal oil.
