by Naresh Ramdjas
1 clove of garlic
1 Gurnard fillet
Fleur de Sel
Prepare the base by cooking 2 parsnips with 1 clove of garlic in a small amount of boiling water. Blend it into a smooth cream by using a food processor, add some of the cooking liquid.
Shape the cream nicely into a template of the Eindhoven logo and sprinkle it with dill powder. Dill powder can be made entirely from scratch, but it is easier to grind a good quality of freeze-dried dill weed into powder.
Finish the dish with different textured vegetables and add the fish.
Make a garnish by cooking the potato and mashing it with some water and seaweed. Spread this mass as thin as possible on parchment paper or a silicone baking mat, and let it dry in the oven for about 4 hours at 70C until it is nice and crispy.
Make a garnish of spun sugar by melting it in a pan with a little bit of beet juice. Let the mixture harden on a piece of parchment paper. Repeat with a couple of threads of saffron and lemon zest.
Steam a few pieces of leek and roast them with a cooking torch. Chop finely.