Le végétal, blettes d’Ampuis, céleri rave, artichaut et neige de truffe


 

  • 200 g fresh chard greens
  • 2 strips of celeriac (about 10 cm/10cm)
  • Walnut oil
  • Whole truffle to grate

Farce

  • 20 g truffle
  • chopped melanosporum
  • 200 g chard white
  • 1 large artichoke
  • 150 g celeriac

Sauce

  1. 1 L chicken stock
  2. 300 g of whipping cream
  3. 20 g walnut oil
  4. 30 g raw butter

Farce

Turn the artichoke stock to recover the most tender part. Cut the celery, artichoke and chard into brunoise. Steam all the vegetables and add the chopped truffle after cooling. Set aside in the fridge.

Assembly

Blanch the chard greens in the English style. Make a carpet without a hole between two tea towels and then roll with a rolling pin to relax the white veins (less tender). Cut out 12 cm diameter circles. Line 7 cm pie rings with the green and stuff with the stewed vegetable brunoise. Close the palate and turn it over gently.

Sauce

Reduce the chicken stock by 3/4, add the liquid cream and reduce by half again. Using a hand blender, emulsify with the walnut oil and fresh butter.

Decoration

Cook the celery in the English style, and cut into 1 cm squares and arrange harmoniously in the shape of a star.

Training

Warm the palates for 15 minutes in a 60°C oven with a bowl of water in the bottom. Polish the celery diamonds with the walnut oil. Place in a deep dish with the sauce around it, then grate truffle on top.

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