For the flan
Ingredients: 250 gr of broccoli flowers, 2 eggs, 100 ml cream, 100 ml cream fraiche, salt, pepper to taste, 1 teaspoon nutmeg, Parmezan on the top
Methods: Bring to boil the water and cook the broccoli flowers for 15 minutes in salty water. When it is completed strain the water. Mix together the sour cream and the cream, beat the eggs and add to creams. Stir everything well. Smash the broccoli and add to the sour cream sauce mixture, sprinkle with nutmeg and mix everything well together. Lay out smashed-puréed broccoli in a springform and place in a roasting pan filled with water and steam it for 20-25 minutes at 200 ° C (bain mairie). Before serving grate some Parmezan cheese on top.
For the Seebass filet
Ingredients: 100-150 gr seebass filet per persons, a pinch of salt, 1 tbsp Dijon mustard, 1 teaspoon Sechuan pepper, oil to fry, flour to breading
Methods: Wash the fish and tear up the fishbones with a pair of tweezers. Salt and pepper to taste (crush pepper in a mortar roughly) and smear fish with some mustard on both sides. Bread fish in flour and fry it in some hot oil until crispy. Place it on a plate.
For the French horseradish walnut sauce by Escoffier
Ingredients: 150 gr horseradish from jar, 150 gr walnut ground, 150 ml cream or milk, salt, lemon juice and a pinch of sugar
Methods: Pour the cream into a pan add the walnuts then horseradish, lemon juice and a pinch of sugar. If the sauce is not thick enough add for 1 teaspoon of starch to make it thicker.
Shaved and oven fried beetroot and potato
Ingredients: 2 pieces of not precooked beetroots, 2 potatoes, 1 tablespoon of carraway seeds, salt, 150 ml olive oil, lemon juice of a half of a lemon
Methods: Peel beetroots and potatoes and shaved on a grater very finely. Pour oil in a bowl and add carraway seeds, lemon juice and salt. Cover or dip into oil the beetroots and potatoes. Arrange them onto the baking tin and bake for 20 minutes or until they are crispy.