Alex Atala
Cloud of pennyroyal with asparagus and sesameby Stefano Baiocco
IG2023: ladies and gentlemen, the revolution has been served Breaking the rules on TV: food storytelling is not enough. We need life stories
For 4 people
200g of roe deer 1 heart of roe deer 150g accidulated cream 50g of smoked eel 40g of finely chopped shallots 30g of bleak roe 50g of melted animal fat Chives Tellicherry pepper salt
Blanch the finely chopped shallots, mix the eel to a paste. Mix the accidulated cream, smoked eel and blanched shallotts and taste with salt and a touch of lemonjuice. Remove the membrane from the heart and the meat. Fry the heart medium rare and let it rest. Coal flame the meat and chop too a fine tartar. Blend it with some melted fat, salt and pepper. Serve with a slice of heart, smoked eelcreme, Top of with chives, bleak roe and the rest of the melted fat.
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