Buckwheat with Deichkäse and Celery

Ingredients
200 g buckwheat
Salt
Frying fat

Method
Cook the buckwheat in water until it is fully broken down.
Blend the cooked buckwheat with a pinch of salt until a smooth mass forms.
Spread the mass out on parchment paper and allow it to dry.
Once dry, deep-fry the buckwheat chip at 200°C.

Ingredients
300 g milk
200 g cream
2 g salt
5 g agar
200 g egg yolk
400 g Deichkäse (a regional German cheese)

Method
Bring the milk, cream, salt, and agar to a boil.
Allow the mixture to cool until it sets, then blend until smooth.
Add the egg yolks and heat the mixture to 80°C, stirring continuously until it reaches a “rose” consistency (i.e., coats the back of a spoon).
Finally, incorporate the Deichkäse into the cream.

Ingredients
100 g celery, finely shaved
Apple cider vinegar
Salt
Sugar

Method
Marinate the finely shaved celery with apple cider vinegar, a pinch of salt, and a small amount of sugar.