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Green tomatoes with kohlrabi and gooseberries

4 servings

80 minutes

Maxim Lyubimov, chef of Leo Wine & Kitchen restaurant, shared the recipe with us

Energy value per serving
CaloriesProteinsFatsCarbohydrates
292.4
kcal
6.1g
grams
12.9g
grams
46.7g
grams
Ingredients
4servings
Kohlrabi
200 
g
Lemon zest
120 
g
Chili pepper
120 
g
Sea salt
24 
g
Green tomatoes
2200 
g
Kombu (kelp)
20 
g
Water
1110 
ml
Sugar
50 
g
Gooseberry
50 
g
Tomato paste
 
to taste
Shiso (perilla) leaves
 
to taste
Lemon-infused oil
45 
ml
Cooking steps

  • 1

    Slice the kohlrabi thinly and lightly salt it.

    Required ingredients:
    1. Kohlrabi: 200 g
    2. 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.

    Required ingredients:
    1. Lemon zest: 120 g
    2. Chili pepper: 120 g
    3. Sea salt: 24 g

  • 3

    Prepare dried green tomatoes. Mix kombu, 1 liter of water, and 50 grams of sugar.

    Required ingredients:
    1. Kombu (kelp): 20 g
    2. Water: 1110 ml
    3. Sugar: 50 g

  • 4

    Cut 2 kg of tomatoes and pour with marinade. Leave for 12 hours.

    Required ingredients:
    1. Green tomatoes: 2200 g

  • 5

    Dehydrate at 60 degrees for about 12 hours.

    Required ingredients:
    1. 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.

    Required ingredients:
    1. Water: 1110 ml
    2. 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.

    Required ingredients:
    1. Green tomatoes: 2200 g
    2. Water: 1110 ml
    3. 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.

    Required ingredients:
    1. Water: 1110 ml
    2. Gooseberry: 50 g
    3. 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.

    Required ingredients:
    1. Tomato paste:  to taste
    2. Shiso (perilla) leaves:  to taste

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