Sweet and sour sauce with Blonde de Chambly

• 180 ml Blonde de Chambly beer
• 425 ml sugar
• 1 lemongrass stick, split in 4
• 2 cm ginger, sliced
• Juice from half a lime
• 15 ml yuzu juice

Salad

• 6 torn basil leaves
• 2 torn mint leaves
• Zest from half a lime
• 2 slices of very ripe red tomat

• 500 ml cold Blonde de Chambly beer
• 500 ml flour
• A pinch of salt
• 2 Heirloom tomatoes, cut into wedges, seeds removed
• A bit of flour
• Fleur de sel
• Neutral vegetable oil for frying

Sweet and sour sauce with Blonde de Chambly

1. In a small saucepan, heat the sugar, beer, lemongrass stick and the ginger at low heat, until completely dissolved, about 15 minutes.
2. Add the lime and yuzu juices. Pour the mixture into a fine sieve and set aside until assembly.

Salad

1. Combine all the ingredients in a small bowl.

Tomato fritters

1. Pour the beer in a large bowl and lightly sprinkle the flour gradually while slightly whipping. Incorporate all the flour and whip to homogenise the mixture. Add a pinch of salt and refrigerate until frying time.
2. Preheat the oil in the fryer to 360 °F.
3. Place the tomato wedges on a paper towel and sprinkle with salt.
4. Dust the tomatoes with flour and coat them with the cold frying batter.
5. Fry for 4-5 minutes or until the batter is golden. Remove the tomatoes and place them on a paper towel. Sprinkle with salt.

Assembly

1. Pour a little of the beer caramel on the bottom of a plate.
2. Place a ripe slice of tomato and 3 fritters on top.
3. Finish with the fresh salad.