Recipe created by the chef Jérôme Laurent from Le Cilantro one star at the Michelin Guide restaurant31 rue porte de laure – 13200 Arles www.restaurantcilantro.com

Recette en français - Rezept in Deutsch

Emulsion of Pardailhan turnip and Jabugo Bellota ham
Mouillettes of Aquitaine caviar and green asparagus

Recipe created by the chef Jérôme Laurent

For 4 persons :   300g (11 oz) of Pardailhan turnips 70 g (3 oz) Jabugo Bellota Pata Negra ham 30 g (1 oz) ham fat 1 baguette or country bread 50 g (2 oz) cherry tomato 45 g (1.5 oz) of caviar from Aquitaine 400 g (1 lb) green asparagus	1/2 bunch chervil 20 g (1 oz) shallots 1/2 clove garlic Salt, pepper, olive oil, white chicken stock

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Progression

Peel vegetables

Heat garlic and shallots in olive oil and add the turnips (cut into chunks)

Moisten with stock

Cook the asparagus tied in a bunch

Cut the bread slices into strips (mouillettes), toast them, rub with tomato and olive oil

After cooking, purée the turnips, add olive oil and heat.

Melt the ham fat and put in a siphon with mashed turnip.

 

Place caviar on the mouillettes with chervil sprig and asparagus.

Put in a glass the turnip emulsion with some pieces of Jabugo ham.

Pairing with the Tavel Dame Rousse from Domaine de la Mordorée

 

 

Recipe created by the chef Jérôme Laurent from Le Cilantro one star at the Michelin Guide restaurant31 rue porte de laure – 13200 Arles
E-mail : infocilantro@aol.com Tél. 04 90 18 25 05 – Fax 04 90 18 25 10