Onion, dashi & caviar

‍For the onions in dashi broth

Wipe the kombu clean with kitchen paper, then cut into coarse pieces. Slowly bring to a boil in cold water. Turn down the heat as soon as it boils add the katsuobushi and simmer on low heat for 15 min.

Strain and squeeze out the liquid. Bring to the boil again. Peel the onions and add as soon as the stock boils. Let cook for 30-45 min on medium heat. Strain the stock, reserving 4 tbs, and set the onions aside.

For the sauce

Chop the shallots and champignons. Sauté and add the dashi and vin jaune. Reduce for 30 min. Meanwhile roast hazelnuts at 160 degrees in oven. Blend smooth and whisk in the butter and cream.

For the enoki mushrooms

Cut the tops off the enoki. In a saucepan, bring the mirin, soy sauce and reserved dashi to a gentle boil. Add enoki, simmer for 5 min and remove from heat. Grate the cauliflower on the microplane and chop the hazelnuts. Mix with the enoki mushrooms.

Finishing the dish

Warm up the sauce. Halve the onions and peel the layers. Fill shells with enoki-mix and top with caviar. Garnish with onion flowers and bronze fennel. Froth the sauce with a blender and spoon around.