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Sauce tartar with Adriatic bonito, toasted pumpkin seeds and Flower of Salt

Recipes by: Mate Janković, chef

Ingredients for 4 people:

• 280 g skinned and boned bonito
• 40 g red onion
• 20 g capers
• 4 drops of tabasco
• 0.04 l olive oil
• teaspoon of mustard
• 0.04 l soy sauce
• 120 g finely chopped toasted pumpkin seeds
• salt
• pepper
• Nin Flower of Salt

Preparation

Dice the bonito and add soy sauce, mustard, salt, pepper, tabasco, chopped onion, capers and olive oil.

Sprinkle the plate with chopped, toasted pumpkin seeds and add a spoonful of bonito sauce tartar. For the final touch, sprinkle with a pinch of the Flower of Salt.

 

Dentex fillet with wild herbs (mišanca), garlic confit vinaigrette and the Flower of Salt

Ingredients for 4 people:
• 4 dentex fillets, 150 g each
• olive oil for baking


Wild herbs cream

• 150 g assorted wild herbs
• 20 g brown sugar
• 0.05 l olive oil
• salt
• pepper


Garlic confit vinaigrette:

• 2 heads of garlic
• 3 dcl olive oil
• alcohol vinegar
• salt
• pepper


Serving

• 4 pinches of Nin Flower of Salt


Preparation
Bake the dentex fillets on olive oil, first on the side with skin to obtain a crispy crust, and then shortly on the other side with the meat. Be careful not to dry the fish; it has to retain its moisture.

Wild herbs cream:
Clean the wild herbs and cook them in salty boiling water; keep the water. Caramelize brown sugar on olive oil and add drained and cooked herbs and some of the cooking water. Be careful: the herbs must keep their green colour. Add salt and some pepper and use a stick blender to make cream.

Garlic vinaigrette:
Cook garlic cloves in shell in olive oil at low heat (confit). Clean the garlic, add white vinegar, salt, pepper, olive oil and use a stick blender to mix. Put the wild herbs cream and vinaigrette on the plate, add freshly baked dentex fillet and sprinkle with just a pinch of the Flower of Salt.

Chocolate coulant with vanilla cream and the Flower of Salt

Ingredients for 4 people:

Coulant:
• 100 g chocolate (70% of cocoa)
• 100 g butter
• 2 of egg yolks
• 2 whole eggs
• 60 g flour
• 120 g powdered sugar

Vanilla cream
• 5 egg yolks
• 0.25 l cooking cream
• 120 g sugar
• 1 vanilla pod

Preparation

Coulant
Melt chocolate and butter. Use a separate bowl to mix eggs, egg yolks, flour and powdered sugar. Add the melted chocolate and butter to the other ingredients, mix well and pour into a silicone muffin mould. Bake for 11 minutes on 190 degrees Celsius. The cake has to be hard on the outside, and runny on the inside.

Vanilla cream
Mix cream, eggs and sugar well and add vanilla seeds and the vanilla pod cut lengthwise to enhance the taste. Stir on steam until the mixture begins to thicken; however, it must not clot. Put the cold vanilla cream and freshly baked warm coulant and sprinkle with a pinch of the Flower of Salt.

Experience the fullness of taste of healthy meals with the Flower of Salt according to the recipes of Vesna Ljubičić, the manager of the Biovizija Open University and the school of conscious eating with diagnosis.