St. Pierre, fennel, mushrooms and saffron broth
Chef Alexis Coÿne adapts his recipe according to the catch of the moment and the mushrooms in season. For the autumn-winter period, Saint Pierre and oyster mushrooms are a good choice.
Royale of asparagus, octopus in virgin vinaigrette & paleta ham
Serves 6
Preparation time: 40 min
Cooking time : 3 h 15
Rest : 3 h 40
Asparagus Royale
- 25 cl cream
- 25 cl milk
- 125 g mascarpone
- 3 sheets gelatine
- 100 g green asparagus
- salt and pepper
Octopus
- 1.5 kg raw octopus
Virgin vinaigrette
- ½ zucchini
- 1 carrot
- 1 shallot
- ½ fennel
- 10 cherry tomatoes
- olive oil
- salt and pepper
Dressing
- Shaved Iberian paleta (or classic cured ham)
- Mesclun leaves
1 - Prepare the asparagus royale: soften the gelatine leaves in a bowl of very cold water. In a saucepan, bring the milk and cream to the boil. Meanwhile, wash and peel the asparagus. Save the peelings and add them to the hot milk and cream. Leave to infuse for around 20 minutes, then remove the asparagus peelings. Stir the mascarpone into the milk and cream mixture. Add the softened and drained gelatine and mix well. To enhance the color, add a few drops of green food coloring. Pour into ramekins and chill for at least 3 h. In a large pot of boiling water, cook the asparagus for about 8 min. Leave to cool and set aside in a cool place.
2 - Prepare the octopus: cook the octopus in an aromatic broth for about 3 hrs. Clean it by removing all the skin. This should be very easy, just by running your fingers over it. If not, continue cooking for a while.
3 - Prepare the vinaigrette: finely dice the ingredients, add the olive oil and season. Set aside for the vegetables to infuse.
4 - Arrange: take your ramekin with the asparagus royale. Place an octopus tentacle, the asparagus pieces, the virgin vinaigrette and the shavings of paleta (or cured ham). You can add a few mesclun leaves for decoration.
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