Photography recipe
Fotografía Chef Signature Chef

 

METHOD

  1. Peel and dice the carrot and cook for 10 minutes in the beef stock together with the peas. Add the fresh trompetter, sliced, the bay leaf and the fresh marjoram, cook for a further 5 minutes then remove from the heat.
  2. Bloom the gelatine in cold water, squeeze out and dissolve in the stock. Mix well pour into the moulds and refrigerate...

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METHOD

  1. Peel and dice the carrot and cook for 10 minutes in the beef stock together with the peas. Add the fresh trompetter, sliced, the bay leaf and the fresh marjoram, cook for a further 5 minutes then remove from the heat.
  2. Bloom the gelatine in cold water, squeeze out and dissolve in the stock. Mix well pour into the moulds and refrigerate for 12 hours for the aspic to fully set.
  3.  Blend the tomato, chopped the pumpkim seed oil, the cider vinegar, the salt, pepper and mustard and a little water. Strain through a sieve.
  4. Wash all the salad leaves well and prepare for serving.
  5. Turn the aspic out of the mould, plate, garnish with the salad leaves and drizzle with the dressing.
 

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Ingredients 4 persons
  • FOR THE ASPIC
  • 80g trompette mushrooms
  • 30g spring carrot
  • 30g fresh peas
  • 300ml beef stock
  • 3 leaves gelatine
  • Salt
  • Bay leaf
  • Fresh
  • Marjoram
  • Fleur de sel
  • THE SALAD
  • 20g oak leaf lettuce
  • 20g rocket
  • 20g lamb´s lettuce
  • FOR THE PUMPKIN SEED DRESSING
  • 20ml pumpkin seed oli
  • 40g tomato
  • 20ml cider vinegar
  • Salt
  • Pepper
  • 1 teaspoon
  • Dijon mustard.
Recipes. The Cook & Chef Institute