Roast vegetables with seaweed
In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.
© ilyafoodstories
Moules à la crème 2.0
for 2 persons
Preparation time: 30 min
Cooking time: 1 h 10
- 500 g mussels
- 50 cl cream
- 15 g ginger
- 15 g lemongrass
- 10 g curry paste
- 10 g combava leaves
- 2 shallots
- 1 fennel
- 1 bunch tarragon
- 20 cl neutral oil
- 15 g smoked herring
- 10 g sugar
- 2 cl white vinegar
Dressing
Tagetes sprouts
1 - Steam the mussels: place in a basket over a pan of boiling water for 6 to 10 min.
2 - Prepare the sauce: sweat the shallots, add the minced ginger and lemongrass, moisten with the cream, add the curry paste and combava leaves. Simmer for 45 min, then strain.
3 - Make the fennel pickles : cut ½ fennel into brunoise, cover with a mixture of water (30 cl), sugar and vinegar previously brought to the boil.
4 - Prepare the fennel salad: finely slice the other part of the fennel using a mandolin.
5 - Cut the smokedherring into small pieces.
6 - For the tarragon oil: heat the neutral oil to 50°C and add the tarragon, strain through tork paper or a coffee filter.
7 - To serve: mix the mussels, pickles and herring. Serve in the middle of a soup plate, pour the sauce all around, then the tarragon oil. Place the fennel salad on top of the mussels, then garnish with tagetes sprouts.
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