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
Photography by ginko