Tartelette aux petits pois et caviar et ses légumes de printemps


 

For the pea emulsion

  •  1kg fresh shelled peas
  • 4 pieces of carrots
  • 4 pieces of round turnips
  • 4 pieces of spring onions
  • 1 nice lettuce
  • 200g fava beans, sorted (small)
  • 1 sweet onion
  • 1 bunch peppermint
  • Borage flowers, affila cress, other herbs and edible flowers

For the bush tartlet

  • 4 slices gluten-free cereal bread
  • 2 brousses du Rove
  • 200g fava beans
  • 4 pieces of shallots
  • Olive oil
  • Husk juice
  • Lecithin

For the pea jelly

  • 500 g pea pods
  • Gelatin (8 sheets per litre)
  • Caviar
  • Pot of peas
  • 1 leek white
  • PM egg white

For the pea emulsion

 Sort the peas. Set the smaller ones aside and keep them fresh. With the larger ones, make a velouté by sweating the onions, add the peas and moisten with a white bottom. At 3/4 of the way through cooking, add the peppermint (two sprigs). Strain through the Thermomix, whisk slightly in olive oil and set aside in the fridge. Prepare and turn the carrots, turnips and onions, roast the vegetables separately in a sauté pan in olive oil.

 For the bush tartlet

 Snack the slices of gluten-free bread a la plancha, rub with garlic. With a cookie cutter, spread the brousse du Rove on the toasted bread and olive oil. Season the fava beans and arrange harmoniously on the bush. Decorate with edible flowers and herbs.

 For the pea jelly

 Use a centrifuge to extract the juice from the pea pods after washing them thoroughly. Keep part of the juice to clarify, refrigerate the other part for the emulsion. To do this, mix a leek white with egg white. Pour this mixture into the pod juice during a slight boil, carry out the clarification. Then stick to the gelatin (8 leaves per litre). Dry the pots of peas in an oven overnight.

 Add a little lecithin to the pod juice, emulsify with a Bamix. Set aside in the fridge.

 Training

 In a deep dish, smooth a dash of pea puree and place a few herbs and edible flowers on top. At the bottom of the plate, place the peas and the turned vegetables (warmed beforehand in the sauté pan). Place the pod juice emulsion nicely on top. Separately, on a stone, place the Rove bush toast. In a jelly bowl, place the pea jelly and the jars of dried peas. Serve the shallot vinaigrette on the side.

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