Inspired by gratin dauphinois, the vegetables are slowly cooked in cream for a tender and flavorful result.
INGREDIENTS
• Potatoes (Binje or Nicola)
• Large carrots
• Parsnips
• Pumpkin
• Liquid cream
• Nutmeg or cumin
RECIPE
• Wash and peel the vegetables. Cut them into strips about 2mm thick.
• Line the bottom of a 5cm-deep ovenproof dish with buttered parchment paper.
• Alternate layers of vegetables, each layer in cream flavored with cumin or nutmeg .
• Create three layers , finishing with potatoes .
• Pour the seasoned cream over the top , cover with parchment paper , and bake for 45 – 60 minutes at 170 ° C .
• Remove from the oven , let cool , press with a weight on top , and refrigerate for 24 hours .
THE NEXT DAY
• Cut portions with a knife or a 4x8 cm cutter . Reheat in the microwave ( wrapped in plastic wrap ) and serve with a salad or fresh greens .
INGREDIENTS ( SERVES 2 )
• 6 to 8 scallops
• 1 chorizo
• Butter
• Olive oil
Celeriac Purée
• 500g celeriac root
• 1 / 2 liter milk
• 1 / 2 liter milk
• 2 potatoes
Sauce
• Shallots
• 100g white wine
• 100g liquid cream
• 100g chorizo
• 50g butter
• Juice of half a lemon
RECIPE
Celeriac Purée
• Cut the celeriac and potatoes into cubes , then cook in a 50 / 50 mixture of milk and water .
• Drain , mash with a vegetable mill , season with salt , pepper , and Espelette pepper . Blend until smooth .
Sauce
• Sauté chopped shallots in a saucepan . Add white wine , liquid cream , and diced chorizo .
• Bring to a boil , then let infuse for 1 hour . Blend and whisk in the butter .
Scallops
• Sear the scallops in olive oil and butter for 30 seconds on each side . Optionally finish in the oven while plating .
Plating
• Place a scoop of celeriac purée on the side of the plate .
• Arrange the scallops in the center .
• Scatter small diced chorizo between the scallops .
• Pour the sauce around . For an emulsion , add cold milk to the sauce and mix . To stabilize , use 2g of pectin .
• Decorate with fried celery leaves if desired .
INGREDIENTS
• 110g dark chocolate ( 70 %)
• 90g butter (+ extra for greasing )
• 3 eggs ( approx . 150g )
• 120g granulated sugar
• 40g all-purpose flour ( T55 ) (+ extra for molds )
RECIPE
• Preheat the oven to 190 ° C ( fan setting ).
• Melt the chocolate and butter together in a bain-marie or microwave at about 50 ° C .
• In a mixing bowl , whip the eggs and sugar until light and fluffy ( ribbon stage ).
• Gently fold in the melted chocolate and butter mixture , then incorporate the flour . Mix until smooth .
• Spoon the batter into greased and floured molds , filling them three-quarters full .
• Bake for 5 minutes . Let cool on a rack for 5 minutes before unmolding .
• Serve warm.