Garden vegetables with black truffle
Cooking demands respect for the ingredients. It took a certain amount of modest courage to serve this recipe at the Louis XV in 1987. Many found the dish too lowly; others found it almost provocative. To me, anything that brings out the wonders of the produce helps create beautiful cuisine; anything that distorts produce abases it. A chef must display humility before fine produce. With the focus on vegetables, this dish appeals to our current desire for health and fitness.
- 12 Cherry Belle radishes
- 8 carrots, with tops
- 8 baby fennel, with stalks
- 8 long white turnips, with tops
- 4 zucchini blossoms
- 7 oz (200 g) green beans
- 7 oz (200 g) garden peas
- 7 oz (200 g) baby fava beans
- 8 scallions
- 12 green asparagus spears
- 4 poivrade (purple) artichokes
- 1 pinch ascorbic acid
- 1 1/2 tbsp (20 g) coarse salt
- 3/4 cup (180 ml) extra virgin olive oil
- 4 cups (1 L) poultry fond blanc
- 1 1/2 oz (40 g) black truffle
- 3 tbsp (5 cl) olive oil
- 1/2 cup (80 ml) truffle jus
- 1 1/2 tsp (20 g) butter
- 3 1/2 tbsp (50 ml) Barolo vinegar
- Fleur de sel (sea salt crystals)
Prepare the vegetables
Wash all the vegetables in cold water.
Prepare the radishes: Remove the small leaves and trim the stems evenly. Place in a bowl of iced water. Trim the carrot stems evenly, turn, and place in the same bowl of iced water.
Remove the outer layer of the fennel bulbs, and trim the stalks evenly. Turn the turnips and trim the stems evenly. Place in a bowl of iced water. Remove the pistils from the zucchini blossoms, and fold the blossoms over. Refrigerate.
This recipe was originally published in "My Best Alain Ducasse" (Éditions Alain Ducasse). See all credits
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