A few weeks ago, Matthieu, chef at La Belle Assiette , cooked us a starter, a main course, a dessert. We paired them with 3 Oé wines selected hand in hand with Valérie, our oenologist.
The concept of La Belle Assiette
La Belle Assiette offers home chefs to offer you a privileged and personalized moment according to your desires with your loved ones thanks to the talents of a chef who takes care of everything, from buying ingredients to tidying up the kitchen. With the Oé team, we have chosen a 100% vegetarian festive meal that we can't wait to reveal to you. And we start today with the starter: Jerusalem artichoke mousseline, roasted salsify with sage butter, black sesame and black lemon praline
Chef Matthieu from La Belle Assiette
Matthieu, chef at La Belle Assiette and also known as Monsieur Canaille , presents the white Côtes-du-Rhône Oé with its starter.
Recipe steps Jerusalem artichoke mousseline, roasted salsify in butter
For 4 people :
- 500g Jerusalem artichokes
- 10 cl fresh cream
- 20 cl of milk
- A dozen fresh salsify (seasonal product found at all good market gardeners)
- A bunch of sage
- 20g butter
- 150g black sesame
- 8 cl sesame oil
- 1 black lemon
- Peel, clean the Jerusalem artichokes, then cut them coarsely into pieces
- First brown them over low heat in a saucepan with a little butter. After 3 minutes add the milk and crème fraîche, salt and cover for about 10 minutes.
- To check for doneness, stick the tip of a knife into a Jerusalem artichoke. If there is no resistance, it means that the Jerusalem artichoke is cooked.
- To finalize the mousseline, blend the Jerusalem artichokes and reduce everything to a fine purée. Reserve at room temperature.
- Mix strongly for about ten minutes the sesame with the sesame oil and a good pinch of salt
- When the mixture is smooth (melted chocolate texture) remove to a jam jar (it keeps very well) and keep at room temperature.
3rd step: Preparation of the roasted salsify
- Peel the salsify and clean them in water.
- In parallel, boil a pot of water in which you have added a little milk (about 1/4 of the total volume). For information, milk has the function of preventing the salsify from oxidizing by creating a protection around the vegetable.
- Cook the salsify in the water/milk mixture for 20 to 30 minutes
- When the salsify are tender but still slightly crunchy, drain them and transfer them to a pan with foaming butter in which you have taken care to add a dozen sage leaves
- The best clue to tell if the salsify is cooked is when the sage leaves are crispy.
- In a large plate place a circle of Jerusalem artichoke mousseline on which you will place your roasted salsify
- Pearl the plate with a few spoonfuls of black sesame praline and at the last moment grate a little black lemon for seasoning
- Serve warm. Good food!
Note that this recipe can easily be transformed into a vegan version by replacing the milk with vegetable milk and the butter with a good olive oil.
How do you like it ? The whole team wishes you an excellent tasting! And to discover the other recipes, it’s here:
Burrata, emulsified cream of white beans with coconut milk, sautéed oyster mushrooms with ginger and puffed black rice
Candied apple jelly, tonka bean caramel mousse and hazelnut dacquoise
We let you discover in pictures the beautiful evening Oé that we spent with our chef Matthieu. Enjoy!