Pearl Barley with Beef and Smoked Garlic

Blanch spinach, dill, thyme, and parsley in boiling water for a few minutes, then plunge into ice water. Squeeze out excess moisture and pat dry with a towel.

Blend until smooth puree and strain through a sieve, removing any solid fibers.

Melt the butter in a saucepan over medium heat, occasionally skimming off the foam that forms. Wait until the butter changes color to cognac and acquires a hazelnut aroma.

Strain through a towel into a bowl set on ice to prevent the oil from burning.

Heat the boiled al dente pearl barley in a sauté pan, gradually adding beef broth. Reduce until completely dry.

Fold in the cold butter with a silicone spatula. At the end, add the browned butter and herb purée to preserve its rich flavor and color.

Season to taste with salt and ground black pepper.

Meat processed in salt brine, lightly dry and cut into neat cubes. Salt and pepper to taste.

Smoke directly before serving in a box with a tight lid using a smoking gun with alder wood chips.

While the meat is smoking, finely dice and place in a bowl pickled cucumbers, mustard, grated horseradish, green onions cut into thin rings, and finely chopped capers.

Add the meat to a bowl, mix well, and place in a metal mold.

Peel the garlic, remove the green core and blanch, changing the water three times.

Pour in cream and bring to a boil. Blend with an immersion blender and strain through a sieve.

Season to taste with salt, transfer to a container and infuse smoke using a smoking gun under the lid. Let it rest for 30 minutes.

To enhance the smoked flavor, you can mix the sauce and repeat the operation.

Blend Borodinsky bread, dried mushrooms, pumpkin seeds, hazelnuts, and ground coffee in a blender with vegetable oil until you achieve a uniform crumbly texture resembling black soil.

Char the green part of the leek on the grill until blackened, pound it in a mortar and sieve it through a fine sieve.

Dip parsley sprigs without leaves into tempura batter diluted with cold water, with the addition of leek ash.

Deep fry at 130°C until crispy. If the layer is insufficient, repeat the operation.

Deep fry rosemary sprigs at 130°C until crispy.

Tear the bread without crusts into small pieces and sear with a torch.

On the plate, make three dots with smoked garlic sauce, sprinkle bread crumbs on top, place bread croutons on it, parsley sticks in tempura, top with rosemary sprigs, and arrange watercress leaves and micro greens alongside.

Place a bottomless jar with a bent lid in the center of the plate, charred with a torch, calcined in an oven, and coated with vegetable oil.

Place a form in a jar, arrange the dried beef tartare in it, and surround it with pearl barley and herbs.

Remove the mold and place a quail egg yolk on top of the tartare, then sprinkle with a little black salt.