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recipe • cheesefish

Parmigiano Reggiano 40 Months, Matjes, Cabbage Trunip, Escabace

Escabeche Sud

Mix water and sugar and reduce until a very light caramel forms. Pour on both types of vinegar and reduce by 50%. Sauté the vegetables and garlic with olive oil until colourless. Add vegetables, mineral water, mustard seeds, bay leaves, orange zest and peppercorns to the vinegar reduction and reduce to 1/3. Place all herbs on top and let steep for 15 minutes without heat. Pass the brew through a cloth and heat again. Add the saffron threads and season with salt. Thicken the brew with a little xanthan gum (1/2 - 1 measuring spoon). 

1 tbsp Mustard seeds
8 sprigs Parsley
½ bunch Coriander
4 Laurel leaves, fresh
250 g Vegetables, washed and chopped (leek, fennel, celery, tomato)
1 bunch Tarragon
0,75 l Water
0,2 g Saffron threads
60 g Preserving sugar
30 ml Water
20 ml Fruity Olive Oil
0,2 l White balsamic vinegar
0,1 l Tarragon vinegar
20 White peppercorns
4 cloves Garlic

Parmigiano Reggiano Puffed

Bring both ingredients to the boil once and allow to cool to 55 °C. Pour the liquid on a sieve and allow to drain. Retain the sebum residue in the sieve. Cover and let the liquid cool for 6 hours. Remove the fat on the surface and save. Save the remaining liquid. Heat 185 grams of parmesan tallow with 50 ml of water in the Thermomix at low speed to 80 °C. When the temperature is reached, pour off the water in the beaker. Emulsify 10 grams of Parmesan fat into the warm dough and then add 2 grams of Glice. Now the Parmesan mixture is rolled out thinly between two sides of baking paper and dried. Bake in hot fat at 140 °C and store in a dry place. 

250 g Water
250 g Parmigiano Reggiano 40 m, grated
2 g Glice
1 l Oil

Green Apple Nasturtium Salad

Travel the apples with their peel on a coarse slicer and season directly with salt and olive oil. Cut the nasturtiums into the finest strips and soak them well into the apples. 

2 Green apples
20 g Nasturtium leaves
4 g Salt
25 g Cold-pressed rapeseed oil

Forest Clover Oil

Chop the herbs and mix them together with the oil in a ratio of 1: 1 in the  

Thermomix at 60 °C. Do not exceed the total amount of 500g. Quench in a bowl placed on ice and vacuum seal for 24 hours. Warm to room temperature and pass through a hair sieve. 

200 g Forest Clover
200 g Grapeseed oil

Forest Clover Emulsion

Stir the milk and xanthan gum until smooth and slowly pour in the herbal oil to achieve a mayonnaise-like consistency. Season the cream to taste and store it in a skin-pass bag.

50 g Milk
1 g Xanthana
200 ml Herbal Oil