Serves 4       

Ingredients

Matcha tea butter

100g semi-salted butter

3g matcha tea

 

Dashi broth

200ml water

6g kombu

6g dried tuna

 

Leek stock

2 yellow leeks finely chopped

Mineral water

Dash olive oil

Pinch fine salt

 

Matcha tea sauce

120ml dashi broth

60ml leek stock

10g matcha tea butter

Zest 1 lemon

Juice of ½ a lemon

Vintage sherry vinegar

Fine salt, to season

 

Yellow leeks

64 mini yellow leeks

30g rock salt

50ml matcha tea sauce

Marinated anchovies

24 anchovy fillets

100g guérande salt

2g matcha tea

150ml grape seed oil

 

Melba toast and caviar

¼ loaf sliced bread

50g clarified butter

36g aquitaine caviar

 

Method

Matcha tea butter

Cut the butter in to small pieces. Soften and then incorporate the matcha tea. Refrigerate.

Dashi broth

Let the kmbu infuse in the cold water for 30 minutes. Boil and then remove the kombu. Add the dried tuna; leave to simmer for 2 minutes. Filter through a cheesecloth. Set aside.

 

Leek stock

Sweat down (without colouring) the chopped leeks with a dash of olive oil and a pinch of salt to remove the water. Cover with mineral water and boil. Leave to infuse off the heat for 30 minutes. Strain and set aside.

 

Matcha tea sauce

Make the sauce by heating the dashi broth and the leek stock. Mix with the chilled matcha tea butter, and then add the lemon juice, sherry vinegar and then the lemon zest. Leave to infuse for a few minutes and then strain. Check the seasoning.

 

Yellow leeks

Clean the leeks and cook them ‘à l’anglaise’ in s very salty water. Fix the colour with some cold water cut into 6cm long sticks.

 

Marinated anchovies

Remove the scales and rinse the anchovies. Fillet and remove the bones. Mix the guérande salt with the matcha tea and let them marinate for 3 minutes (they should be completely covered with the salt). Rinse well under cold running water and then reserve in the grape seed oil.

 

Melba toast and caviar

Preheat the oven to 180c. Set the bread slicer to 1.5cm and slice the bread. Soak the bread in clarified butter and then use a round cutter (size 2) to cut 36 pieces. Place in between two baking trays and cook in the oven for 8 minutes. Keep in a dry place. When ready to serve, spoon the caviar onto the melba toasts (serve 9 toasts per person).

 

To serve

Pour the matcha tea sauce onto the leeks. Add a knob of butter for added shine, if necessary. Arrange the leeks in a star shape on the plate by forming 8 branches (2 sticks per branch) lay the anchovies in the spaces in between the branches. Gently heat the plate and then pour on the emulsified matcha sauce. Finish by adding the caviar melba toasts on top of the anchovies.

 

Find out more about Anne-Sophie's culinary career here...

 

Photography by ginko