Translated by ChatGPT.
During the last weekend of May, the Gault&Millau POP Battle took place in Brno as part of the FRESH Festival. Two Brno-based bistros, Bratrs and Bango, competed by preparing a three-course fine dining menu. In a thrilling contest, the chefs from Bratrs came out on top and revealed their winning main course: pikeperch confit in herb ghee, elderflower-infused buttermilk, tarragon koji oil, fried potatoes with celery salt, and dried egg yolk.
Ingredients:
300 g pikeperch
100 g butter
10 g thyme
10 g garlic
30 g onion
Bay leaf
150 g buttermilk
50 g elderflowers
30 g butter
30 g shallots
50 ml white wine (Planiny – Sylvaner)
20 ml verjus
Salt
80 g shoestring fries
2 g celery salt
100 g green asparagus
1 piece dried egg yolk
Elderflower capers
Microgreens
Tarragon koji oil
Add spices and fresh herbs to the butter and clarify it. Then place the pikeperch fillet into the ghee and heat it for 90 minutes at 50 °C. Meanwhile, infuse fresh elderflowers into cream, reduce the shallot with wine, strain, and whisk together with the clarified butter, elderflower cream, buttermilk, and verjus.
Cut the potatoes into thin julienne, dry them thoroughly, and fry at 175 °C until golden. Season with celery salt. Cut the celery into cubes, roast for 30 minutes at 180 °C, then slowly dry for 12 hours at 65 °C, blend and mix with salt.
Let koji (homemade or store-bought) infuse into sunflower oil, then strain and blend with blanched tarragon.
Blanch the asparagus and sauté it in the clarified butter prepared earlier.
Finally, cure the egg yolk in a mixture of salt and sugar for 24–48 hours, dry it for 6 hours at 65 °C, and slice it into thin rounds.