Vegetable Souce with Raw Vegetable Salad and Steamed

Vegetable sauce: Coarsely grind tomatoes, garlic and shallots in a hand blender. Place a straining cloth in a sieve, hang the sieve on a saucepan and pour in the mixed tomatoes and let them drain. Measure out 250 ml of tomato stock, bring to the boil once and season with salt, chili and star anise. Add the vegetable cubes and infuse. Add the gelatine, which has been soaked in cold water beforehand, and let it slowly melt away. Divide evenly among cold flat plates, sprinkle the chives on top and fry everything together.

Steamed corn chicken breasts: make a roasting stock with peppercorns, chicken stock, bay spice, thyme and salt. Place the chicken breasts in a steaming insert, place on top of the clear broth, cover with a lid and steam over the broth for about 10 min. Remove from steamer insert and cut into slices.

Raw vegetable salad: rinse the vegetables, peel the carrot and kohlrabi. using a vegetable slicer, cut everything together into tender strips. Drizzle the vegetable strips with canola oil. Add the pine nuts and shallot strips and season with salt and pepper. Sprinkle with the balsamic vinegar and mix well.

Arrange the raw vegetable salad on the sulz, cut the steamed corn chicken breast into slices and place on top.

Corn chicken breast

Tip: As an alternative to fresh chives, you can also use freeze-dried chives.

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