Recipes episode 6 : with guest Fréderic Rouvez
Soy shoot tartare, roll of pak choi with parsley root
ingredients for 4 persons
- 150 g Légumaise Bilbao
- 1 parsley root
- 1 large pak choi
- 100 g Soya sprouts
- 2 sprigs of flat parsley
- 1 lemon
- A dash of olive oil
- Black pepper, sea salt
Wash the pak choi and keep 4 to 8 large leaves.
Peel the parsley root and cut into cubes of about 5 mm.
Finely chop the pak choi and the soya sprouts.
Stew the 3 vegetables together in some olive oil until crispy and season with salt and pepper.
Now finely chop the parsley and add to the mix, as well as a few drops of lemon juice.
Mix everything well and scoop a solid spoonful into each leaf and roll up; place on the plates.
Finish with a spoon of légumaise Bilbao and a parsley leaf.
Leek spaghetti minute with girolles and browned shallot, green sauce
ingredients for 4 persons
- 2 leeks
- 200 g girolles
- 1 shallot
- Olive oil
- 1 to 2 oranges
- Black pepper, sea salt
Cut each leek into 3 large pieces. Remove the hard lower part and save the dark green upper part for the sauce. Now cut the remaining 2 pieces into long strips of about 1 cm. Wash them, rinse well and leave in cold water for a while.
Chop the green of the leek, wash well and bring to the boil with some salted water. After 3 minutes, put the leeks in a blender with a dash of cooking liquid, the juice of half an orange and olive oil. Season with some pepper. Mix everything to a smooth sauce.
Clean the girolles and cut them smaller if necessary. Peel the shallot and chop finely.
Fry the shallot and the girolles together and season with salt and pepper.
Stew the leek strands with some olive oil and the juice of half an orange until crisp and tender. Season well.
Divide over the plates, place the girolles on top and finish off with a few drops of olive oil, the leek sauce and some orange zest.
Serve warm.
Leek spaghetti minute with girolles and browned shallot, green sauce
ingredients for 4 persons
- 160 g bitter chocolate
- 200 g Soft-boiled potato (peeled)
- Sesame seeds
- A generous dash of rapeseed oil
- Fresh lemon balm or cress
Cut the potato into pieces and wash. Bring to the boil and cook under lid in ¾ water.
Add the chocolate in pieces while cooking. Let melt.
Place everything in a blender and add rapeseed oil. Blend into chocolate soup.
Divide between the bowls and finish with the sesame seeds and lemon balm (cress).
