1dl court bouillon
2cl olive oil
Green apple jus
250g Granny Smith apples
8g spinach chlorophylle
5cl old wine vinegar
4cl nut oil
8g spinach stalks, finely shredded
1g star anise
3 egg whites
80g puffed rice
1g rosemary, finely chopped
120g flour 55
20g egg white
0.5dl whipped cream
10g Fallot mustard
30g French caviar
30 chervil springs
25g Feuille de Poiret
Granny Smith apples’ stalks
Peel and chop the celeriac into large cubes. Sweat the celeriac in olive oil – do not colour. Add the court bouillon and cream. Once cooked blitzthe celeriac until a smooth cream is optained. For every 1kg of celeriac cream, add 10g of soaked geletin.
Green apple jus
Put the apples in a cetrifuge, and add theascorbic acid to avoid them becoming brown. Clarify the jus by heating, but don’t heat above 65°C. Press the juice through a chiffon to remove any impurities. Add the chlorophylle. Stick the apples to the gelatin; for 1 litre of jus add 12g of gelatin.
Chop the langoustines into tartare cubes and season with lemon coulis, vinegar, nut oil, salt and pepper. Mix.
Peal the lemons and remove the slices. Add the sugar and star anise, and marinate for 12 hours. Cook on a low heat, mix and blend.
De-shell the langoustines and season. Dip them in flour and egg whites, and then in the rice. Fry in oil at170°C. Add a few drops of lemon coulis and scatter with rosemary.
Mix all the ingredients thoroughly. Spread a layer on a sil-pat, cook in an over for 4 minutes at 190°C.
Cut rectangles of 4cm by 2.5cm, and put on a 2cm wideinox tube, and cook again for 5 minutes at 170°C, until golden.
Heat the cream until simmering, and add the mustard, cream and gelatin. Pipe onto the croustillant. Cut 3 pieces of apple and add to the mustard.
Place some celeriac cream on the plate (approx 45g per plate). Leave to cool and add a thin layer of apple jelly.
Add the tartare and then the pastilla full of mustard cream. Add a quenelle of caviar, the spinach stalks and 3 sticks of apple.
Place the fried langoustine on top.
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