During the process of drying, the entrecote meat generates roasted caramel-like aromas that are also present in the puree, making it a great combination. In this recipe carrot is being used since this veggie shares green aromas, just like the turnip, and floral violet-like ones with the asparagus puree. However, feel free to use the Foodpairing® tool to choose other seasonal produce.
Preparations (serves 6)
- 200 g Green Asparagus , Les vergers Boiron
- 2,5 g Gelatine leaf , pre-soaked
- 100 g Cream , whipped
Heat the asparagus puree. Dissolve the gelatine in it. Fold in the cream. Season to taste with salt, pepper and nutmeg.
Vegetables & vinegar
- Vegetables of your choice
- Olive oil
- Tarragon vinegar
Clean the vegetables and cut into the desired shape. Cook al dente in salted water. Let cool. Sprinkle some olive oil and tarragon vinegar on. Season to taste with salt and pepper.
- 4 slices Entrecôte, dried
Garnish the asparagus mousse with the vegetables. Finish with a bit of dried entrecôte.