- 1 ounce broccoli (14.30 g)
- 2 1/2 cups light chicken stock (60 cl)
- 4 1/4 ounces butter (120 g)
- 6 3/4 fluid ounces whipped cream (20 cl)
- fleur de sel
- coarse gray sea salt
- extra-virgin olive oil
Garnish
- 5 1/2 ounces cured pork belly (150 g)
- 3 1/2 ounces bread (100 g)
- 6 1/2 fluid ounces clarified butter (20 cl)
- fleur de sel
- cooking olive oil
Instructions
Step 1: Broccoli
Remove the large broccoli stems, keeping only the florets. Save 20 small florets to be used later as a garnish, and boil the rest of the broccoli in a pot of heavily boiling water seasoned with coarse gray sea salt. Cook until tender.
Remove with a slotted spoon, and plunge directly into ice water to shock so that the color sets.
Once the broccoli has cooled, drain and squeeze it tightly to eliminate as much water as possible. Place on a cloth.
Step 2: Garnish
Cook the reserved broccoli florets in the same water as the large florets. Once they are al dente, drain and cool immediately in ice water. Remove and place on paper towels to absorb as much of the water as possible.
Remove the rind and the cartilage from the pork belly. Using a meat slicer, cut even, 1/10 inch (3 mm) thick slices. Cut the slices into small, even matchsticks.
Heat some olive oil and sear the pork until nice and golden all over. Drain in a colander, place on paper towels, and set aside above the range.
Dice the bread into the same sized pieces as the pork. Heat the clarified butter in a cast iron skillet, and brown the croutons. Drain in a colander, and place on paper towels to absorb all the fat they contain. Set aside above the range.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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