Green tomatoes with kohlrabi and gooseberries
4 servings
80 minutes
Maxim Lyubimov, chef of Leo Wine & Kitchen restaurant, shared the recipe with us
1
Slice the kohlrabi thinly and lightly salt it.
- Kohlrabi: 200 g
- Sea salt: 24 g
2
Prepare kosho-lemon. Mix lemon zest with pepper and salt. Blend it. Store in a sterilized jar for 10 days.
- Lemon zest: 120 g
- Chili pepper: 120 g
- Sea salt: 24 g
3
Prepare dried green tomatoes. Mix kombu, 1 liter of water, and 50 grams of sugar.
- Kombu (kelp): 20 g
- Water: 1110 ml
- Sugar: 50 g
4
Cut 2 kg of tomatoes and pour with marinade. Leave for 12 hours.
- Green tomatoes: 2200 g
5
Dehydrate at 60 degrees for about 12 hours.
- Green tomatoes: 2200 g
6
Prepare a paste from green tomatoes. Mix 80 grams of water, a teaspoon of lemon juice, 40 ml of citrus oil, and tomatoes. Blend until smooth.
- Water: 1110 ml
- Lemon-infused oil: 45 ml
7
Blend 200 grams of green tomatoes, 30 ml of water, and gooseberries, then place in the freezer for 2 minutes.
- Green tomatoes: 2200 g
- Water: 1110 ml
- Gooseberry: 50 g
8
Wrap tomato paste in slices of kohlrabi and place it at the bottom of the plate.
9
Pour water from tomatoes and gooseberries, then add lemon oil on top.
- Water: 1110 ml
- Gooseberry: 50 g
- Lemon-infused oil: 45 ml
10
Place dots of tomato paste around the edge of the plate and add shiso leaves on them. You can sprinkle with lumi powder.
- Tomato paste: to taste
- Shiso (perilla) leaves: to taste
