Onion noodles
Creation by Christian F. Puglisi, Relæ restaurant*, Copenhagen, Denmark.
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Ingredients
|
3 |
|
large onions, peeled |
|
1 |
kg |
salt brine (3%) |
|
3 |
kg |
butter emulsion |
|
|
|
duck fat |
|
|
|
fine-grain salt |
Preparation method
- Slice the onions on a Japanese-style turning slicer, making the longest strips possible.
- Place the onions and salt brine in a vacuum bag and seal.
- Refrigerate overnight, then drain the onions in a colander, discarding the brine.
- Boil the butter emulsion over medium-high heat, then add the onions and cook until tender, 1 to 2 minutes.
- Using a sieve set over another saucepan, drain the onions, reserving the butter emulsion for another use.
- Season the onions with a drizzle of duck fat and a sprinkle of salt.
Serving suggestions
- As part of a composition, e.g. with duck and onion components.