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The French Dish

THE DISH

DISH NAME: SLIYANIYE

The dish was created by head chef Juan for bartenders competing in the MAMONT MISSION III in France.

THE CHEF

Juan Arbelaez, judge at the MAMONT MISSION III, winner of the MAMONT MISSION II

Star chef, owner of La Plantxa, chef at the Nubé (Hôtel Marignan), guest of many culinary talk shows and former “Top Chef” candidate.

THE PREPARATION

Watch Juan’s video about the MAMONT MISSION III dish and preparation method.

INGREDIENTS:

100 g Mashed potatoes
20 g Haddock
25 g Caviar
10 g Philadelphia with Dill and lemon
roasted buckwheat
Pickled Carrot
Paris mushrooms (“Portobello”mushroom)

PREPARATION METHOD: 

Mash the potatoes and infuse them with haddock (100 g potatoes for 20 g haddock), let the preparation cool off. Mix the Philadelphia cheese with yellow lemon and dill, toast the buckwheat grains. Dressing of the dish: first a spoonful of mashed potatoes smeared in the center the dish, followed by a circled spoonful of caviar. Add the Philadelphia mixture on top and add the toasted buckwheat grains and add some finely cut mushrooms (champignons de Paris) all around. Roll a thin slice of pickled carrot and put it on top of the preparation. Garnish with carrot tops.