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Ingredients: Mashed chickpeas: Chickpea: 250 g chicken broth (unsalted!): 1 L Shallots: 1 Sets or heel fat: 40 g Olive oil Salt and pepper the entire Verra liquid cream: L Milk around 20 cl
Background baking barnacles: Shrimp: 10 Mussels: 10 Lemongrass: 1 stick Fennel bulb shallot : 2 Mushroom Paris: 300 g thyme 10 branches Laurier: 1 sheet Chicken Soup: 2 L Olive Oil Wholesale salt 40 g Cognac
Fried barnacles: Move up: 2kg Pimientos del Piquillo: 5 Gear Pins: 50 g Italian ham (culatello, purple, etc ...): 25 g Coriander: 10 Basil leaves: 10 leaves Espelette Salt Oil olive Combava: 1
Mashed chickpeas: Place in a saucepan white bookcase with a little olive oil with chickpeas, ham and onion coarsely chopped. Sweat quickly and wet up with the chicken. Simmer for 1 hour. Add the broth during cooking white bookcase if necessary After one hour, add salt and cook for 5 minutes. Blend the chickpeas with the cream and add the chicken broth gradually to achieve the consistency of thick cream. Skip to chinois. Adjust the seasoning. Book.
Background baking barnacles: Place in a saucepan over high heat in olive oil, add the shrimp, mussels, lemongrass, fennel, mushrooms, shallots, herbs, coarsely chopped white bookcase everything. Flambé with cognac. Once the flames disappear, moisten white bookcase with 2 liters of chicken so that it is completely submerged, salt and simmer for 30 minutes.
Rust: Making confit garlic cloves in a pan, dip the cloves of garlic in olive oil, baked for 30 minutes at 140 . Open urchins using scissors, and recover the coral. Place in a bowl with the egg yolk, 3 cl of olive oil, pulp confit garlic, cayenne pepper, saffron and adjust seasoning. Combine and mix all the blender to emulsify
Fried barnacles: Skip the cooking juice, and put in a saucepan. Bring to a boil. Cook 4 minutes barnacles. Get rid of an orifice plate. Let stand for ten minutes, and dissect. Bringing goose barnacles in a bowl. Cut into small dice the ham and piquillo peppers, add them. Chop the herbs and mix. Finely grate the kaffir white bookcase lime. Roasting and crushing gears. Mix all the ingredients, season with salt and pepper, add the olive oil. To cool in a pan.
Presentation: Serve in a bowl, two tablespoons of cream of chickpeas. Leave over the fried barnacles, saucer with rust. Garnish with a few head of shiso and basil.
Posted January 30, 2012 by Ruben in TV show, M6, Recipes, Top Chef 3 | Tags: cream, rust, mashed chickpeas, barnacles, sarfati ruben, ruben top chef, Shiso Purple basil Heads | 27 Replies
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Bravo! I really found your fabulous service, I got really scared when I saw you come in last chance, but eventually you returned it with such ease. I was relieved and very happy, I will follow you throughout white bookcase the adventure. Again, white bookcase congratulations, good luck and especially COURAGE! Is that you're a student (like me ^ ^).
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Congratulations Ruben! You still provided as a Chef!
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