Marmouillade
0.75 h
4 raciones
Difficulty:
Media
Ingredients
CORSICAN CREAM
1 kg peeled chestnuts
2 litres milk
Salt & pepper
Cream
VEGETABLE EARTH
500 g flour
150 g Guinness
100 g powdered hazelnut
Salt & pepper
MINI-VEGETABLES
Cook 4 baby fennel
12 baby carrots
4 baby turnips
4 spring onions
4 baby squash
HERBS
Sprouts of peas
Enoki (or cut Parisian mushrooms)
Wild cress
Nasturtium petals
Nasturtium leaves (depending on the season)
HAZELNUT VINAIGRETTE
White balsamic vinegar
Hazelnut oil
Salt
Pepper.
Corsican cream
Cook the chestnuts in the milk and salt
Slice
Add seasoning to taste
Sieve like a purée
Vegetable Earth
Blend the flour using a mixer, add a mixture of 20 g cuttlefish ink and 150 g of stout.
Fork across a plate covered with baking paper.
Oven dry for 2 hours at 90º; finish at the top of the oven.
Mini-vegetables
12 baby carrots
4 baby turnips
4 spring onions
4 baby squash
Herbs
If you cannot find these specific herbs, replace them with spinach sprouts, red chard, etc.
Hazelnut vinaigrette
White balsamic vinegar, hazelnut oil, salt, pepper
Serving
Place the Corsican cream in a circle (consistency of a light purée).
Dust with the vegetable earth.
Cut the mini-vegetables in 2 and plant them in this 'earth'.
Season with hazelnut vinegar.
Serve quickly!
