Tumbet with beurre blanc

1 tbsp olive oil

100 g aubergines

thinly sliced

50 g onions

cut into fine rings

200 g butter

¼ bunch of garden herbs

(e.g. rosemary, thyme and sage), finely chopped

¼ clove of garlic

finely chopped

1½ tsp salt

Some pepper

200 g waxy potatoes

thinly sliced

50 g tomatoes

thinly sliced

30 g dried tomatoes preserved in oil

cut into thin strips

Some salt

1 tbsp olive oil

3 shallots

finely chopped

10 g ginger

finely chopped

80 ml white Vermouth

(e.g. Noilly Prat)

80 ml white port wine

80 ml white wine

700 ml vegetable bouillon

200 ml tomato juice

50 g dried tomatoes preserved in oil

chopped into pieces

5 g yuzu kosho

220 g butter

chopped into pieces

1 lemon

some grated zest and juice

½ tsp salt

¼ tsp pepper

Herbs and edible flowers

for garnishing

Heat the oil in a frying pan. Fry the aubergine slices and onion rings in batches until golden brown, remove from the pan and drain on kitchen paper. Melt the butter in a pan, flavour with the herbs and garlic, season with the salt and pepper. Spread some butter in the base of the ovenproof dish, alternately layer the vegetables and butter in the dish, lightly salt the vegetables between the layers, continue layering until all the vegetables and butter are used up. Place baking paper on top of the final layer and press down lightly. Cover the dish with aluminium foil. Put the dish on a wire shelf in the cooking space and bake at 175 °C for about 40 minutes using the hot air humid mode until the vegetables are nicely softened. Take out of the cooking space and leave in the dish to cool.

Hot air humid 175 °C for 40 Mins

Melt the butter in a saucepan. Add the shallots and ginger and sweat until lightly browned. Pour in the Vermouth, port wine and white wine and simmer to reduce a little. Pour in the vegetable bouillon and bring to the boil. Add the tomato juice, dried tomatoes and yuzu-kosho, over a medium heat reduce by about half and then strain through a fine sieve. Using a hand blender mix in the butter until the mixture is homogeneous, season with lemon zest and juice, and salt and pepper to taste.

Just before serving, preheat the cooking space to 175 °C using the hot air humid mode, take the vegetable slice out of the dish and cut it into quarters. Place the quarters on a lined baking tray, put into the preheated cooking space and bake for about 10 minutes until the tops have taken on a good colour. Arrange the quarters of the vegetable slice on a plate together with some herbs and edible flowers. Using the hand blender, froth up the beurre blanc again and pour over the vegetable slices.

(no pause)

(Pre-)heat cooking space to 175 °C with Hot air humid

Put the food in

Hot air humid 175 °C for 10 Mins