L'Abeille

Ingredients (1 serving)

For the chervil puree  

• 500g tuberous-rooted chervil
• 150g stock
• 20g salt
• 1g ascorbic acid
• 50g butter
• 50g truffle, chopped

For the asparagus 

• 1.2kg asparagus “Robert Blanc”
• 3cl truffle oil
• 8g French sea salt “Fleur de sel”

For the salsify 

• 3kg salsify
• 35cl stock
• 3cl olive oil
• 100g butter
• 2g ascorbic acid

For the bread crust 

• 150g toasted bread
• 50g clarified butter

For the topping 

• 30g chestnuts
• 30g asparagus
• ¼ bunch chives

For the hazelnut foam 

• 1ltr stock
• 1ltr cream
• 150g hazelnut oil
• Pinch of salt

For the hazelnut mousse 

• 300g hazelnuts
• 700g vegetable broth
• 10g corn starch
• Pinch of salt
• 100g hazelnut oil

To finish 

• 30g chervil puree
• 75g asparagus
• 75g salsify
• 5g bread crust
• 5g truffle
• 10g topping
• 30g hazelnut foam
• 15g hazelnut mousse

Method

For the chervil puree 

1. Peel the chervil and reserve in water infused with the ascorbic acid.
2. Sweat the chervil in butter without browning. Moisten with stock.
3. When the chervils start to melt, drain and keep the cooking juice.
4. Blend chervils in a thermomix, correcting the consistency by adding the cooking juices if necessary.
5. Reheat before serving, and add the chopped truffle.

For the asparagus  

1. Peel the asparagus head lightly. Mark 6cm below the head with a knife and cut at 12cm from the head so that it has a bevelled edge.
2. Cook in salted boiling water (20g salt/litre) for 6 minutes.
3. Gently polish the asparagus with truffle oil.
4. Season lightly with some French sea salt “Fleur de sel”.

For the salsify 

1. Wash the salsify with a brush to remove soil. Peel and make sure to keep the form of tubes well-rounded and regular.
2. Braise the salsify in foaming butter, then add the stock, ensuring that the cooking juices coat the salsify at the end.
3. Cut the salsify into 12cm strips such that there is a bevelled edge (4 pcs/person).

For the bread crust 

1. Cut the toast into cubes of 0.5cm.
2. Fry gently until golden brown.
3. Drain on paper towels and set aside in a hermetic box.

For the topping 

1. Make asparagus chips and chestnut chips using a slicer. Keep the chips iced.
2. Cut 2cm out of the tips of the chives.

For the hazelnut foam 

1. Bring all the ingredients to the boil and emulsify.

For the hazelnut mousse 

1. Mill the hazelnut into a powder. Roast the hazelnut powder.
2. Add hazelnut powder to the vegetable broth and bring to boil.
3. Emulsify with hazelnut oil and thicken with corn starch.
4. Fill 2 cartridges of a siphon with the preparation.

To finish 

1. Place the puree within a rectangular frame 12cm x 8cm to 0.5cm thickness at the centre of a rectangular Reynaud plate.
2. Alternatingly line up 3 asparagus and 4 salsify.
3. Decorate with 13 diced truffles of 0.5cm and 13 dices of plain crust.
4. To give some volume, add 5 asparagus shavings, 5 chestnut chips and 7 sprigs of chives.
5. Top the plate with hazelnut foam.
6. Put aside 15g of bevel-edged asparagus and 15g of bevel-edged salsify. Top with hazelnut mousse.

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