100% roach and rose apple

Guillaume Foucault, chef at the Grand Chaume in the Château de Chaumont and a great specialist in fruit and vegetables, has brought a rare species of apple to the fore in a simple, delicious recipe.

This recipe by Guillaume Foucault, chef of the Grand Chaume restaurant at the Château de Chaumont, is taken from the 2024 edition of Book 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves4
Preparation time: 30 min.
Cooking time: 25 min
Resting time: 12 h

Ingredients for Guillaume Foucault 's100% roach and pomme de Rose

2 small roach
1 pomme de Rose (local variety, can be replaced by 250 g of apples, preferably slightly spongy)
20 cl liquid cream
10 cl pear vinegar
20 cl garum (fermented fish sauce)
50 g sugar
1 shallot
1 clove garlic
3 sprigs cardamine
50 g fine salt
Butte r

Steps for Guillaume Foucault 's100% roach and pomme de Rose

The day before, peel the apples, then cut into quarters to dry overnight. On the day, rehydrate them in a mixture of 20 cl garum, 50 g sugar and 20 cl water.
Prepare the roach: scale, gut and lift the roach fillets, then remove the bones (or have your fishmonger do it for you), keeping the trimmings.
Toast the heads in the oven at 230°C (gas mark 7/8), then infuse them in 20 cl of liquid cream. Brown the chopped shallot and garlic in a knob of butter. Pour in the filtered cream and blend. Strain through a sieve.
Fry the bones.
Coat fillets with salt, then leave to stand (and cook cold) for 6 min. Rinse with vinegar.
Arrange in a fan shape, interspersing apples and roach, then pour the head-infused cream over them. Place the cardamine branches on the apples, then the bones on top.