Trompette aspic with fresh salad
0.75 h
4 raciones
Difficulty:
Media
Ingredients
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.
METHOD
- 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.
- 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.
- Blend the tomato, chopped the pumpkim seed oil, the cider vinegar, the salt, pepper and mustard and a little water. Strain through a sieve.
- Wash all the salad leaves well and prepare for serving.
- Turn the aspic out of the mould, plate, garnish with the salad leaves and drizzle with the dressing.
