Monday, June 14, 2010

Today’s Vegetable Menu





Green Asparagus

Sautéed Mousserons Mushrooms


The asparagus are quickly pan-fried in olive oil without coloration with salt. Then we add ½ a glass of water and cover.

They cook for 4 minutes.

When the lid is removed the entire liquid has disappear back into the asparagus.

The asparagus are bright green and look shiny and tender.

In another pan, we turn the butter brown and quickly pan fry the mousserron mushrooms.

It is vital that the pan is large enough so the mushrooms concentrate their taste within the brown butter.

Otherwise, the mousserron release their water and the whole thing turns bitter.

We plate the asparagus and put the mushrooms over it.

Easy & simple but delicious.



Light Green Pea Velouté

Soya marinated Tofu


Peas are prepared everyday- we keep the pods.

Peas are quickly washed and pan fry with nothing more than olive oil, salt and water.

We cook them for 3 minutes- that's all.

We add some ice cube and blend very quickly.

Meanwhile we boil the pods for 10 minutes. Then we blend them and add the pod'jus to the pea.

We taste the soup and keep in fridge for at least 3 hours on ice. It must be very very cold.

We always buy the softest Japanes Tofu- we slice it and marinate it with fresh gratted ginger, lime jus and skin, sweet soya sauce, fleur de sel and olive oil.

We sometimes add a spoon of caster sugar- not always- depends of my mood. (Humm...., the Michelin inspector may not like that- maybe I should not write that!)

Then we cut the tofu in thick cubes and put it at the bottom of the soup plate.

We pour the soup over the tofu infront of our guest.

The sweet pea mixed with the soft texture of the tofu is quite special. Then comes the bite from the ginger and lime.

Perfect with peas.



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