Classic Black
Black plates offer exciting backgrounds for beautifully arranged dishes. Of course, the tableware doesn't have to come in the darkest shade: accenting it in shades of brown or gray breaks up the dark hue and draws even more attention toward food.
Perfect Combination Partner
Whether you opt for oval dinnerware or prefer the more conventional round-shaped variety, black dinnerware is delightfully versatile yet timeless.
Black is currently a hot trend, and not just for kitchens. Tableware in black is also very popular with our customers at the moment. KOMODO impresses with an earthy metallic copper decoration in ceramic look. Bowls with shiny terracotta surfaces in the interior and matte exterior surfaces in anthracite match.
Black plates offer exciting backgrounds for beautifully arranged food. Of course, the tableware doesn't have to come in the darkest shade: accenting in shades of brown breaks up the dark hue and draws even more attention towards food.
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Ling fish with onion ash, radish, whey cream and sesame seeds
Ingredients
400g black radish
65 ml rice vinegar
50g sugar
1 bay leaf
2 gr. vegetable onion
2 tbsp. black sesame seeds
50g panko
100ml sunflower oil
20ml roasted sesame oil
1,5l whey
0,5l L cream
2 shallots
butter
100ml plum wine
300ml fish or vegetable stock
300ml coconut milk
salt
Cayenne pepper
600g ling fillet (alternative : monkfish or turbot)
Fleur et sel
1 bowl daikon cress
40g caviar
Preparation
Cut the radish into thin slices. Boil 220ml of water, vinegar, sugar, bay leaf and a little salt and pour over the radish.
For the onion ash, peel the onion, chop it and mix it with some oil. Roast on a baking tray at 150°C for 1-1/2 hours until dark brown. Grind finely in an electric coffee grinder. Roast the sesame seeds briefly until fragrant and also grind finely with half of the roasted onions, sesame seeds and panko and a little salt.
Mix the sunflower oil, sesame oil and the remaining onion powder.
Reduce the whey and cream to 300ml over low heat and leave to cool.
For the foam, peel and finely dice the shallots and sauté in a little butter. Deglaze with plum wine, add stock and coconut milk. Season with salt and cayenne. Let simmer for 10 min. at low heat and blend with some cold butter cubes until frothy.
Wrap the fish fillet into a 5cm thick roll tightly in cling film, then in aluminum foil and twist tightly at both ends like a candy. Cook in a sous vide pan at 48°C for 60 minutes. Pat dry with kitchen paper and turn in the onion ash. Cut into slices, season with a little fleur et sel and dress with the remaining ingredients.