Beet Gaspacho – pickled ginger, stuffed cucumber, salmon roe
Recipe by William Ledeuil
500 g raw beets; 750 g cooked beets; 2 finely sliced onions; 5 stems of lemongrass ; 2 bell peppers; 2 dl of rice wine vinegar; 1 liter of chicken broth; pickled ginger; 2 dl of olive oil.
500 g de young gingerroot; 4 dl of rice wine vinegar; 4 dl of mirin
3 avocadoes ; Juice of 2 lemons; 3 cl olive oil; celery salt; 2 lime leaves.
4 mini-cucumbers ; 400 g crab meat; 50 g Chinese coriander; 3 cl olive oil; 2 stems of lemongrass.
150 g salmon roe; 20 green asparagus stalks; 100 g young onions; olive oil; 2 stems of lemongrass; 3 cloves of garlic, herb flowers.
Peel and thinly slice the ginger. Cook it with the rice wine vinegar and mirin, reduce liquid
Thinly slice the cooked beet and cook with onions, lemongrass, pepper, rice wine vinegar and the chicken broth for about 30 minutes. In a juicer, juice the raw beets and add the beet cooking liquid and candied ginger to this juice. Thermo blend and add olive oil, seasoning and filter. Set aside in a cool space.
Blend the avocado with the lemon juice, olive oil, lime leaf and season. Filter.
Peel and slice the cucumbers into sections. Remove seeds and cook them in the olive oil and lemongrass. Season the crab meat with olive oil and Chinese coriander. Stuff the cucumbers with the crab meat.
Thinly slice the peppers and glaze very slowly. Raw-cook the asparagus.
Arrange beet gaspacho in a large soup plate, top with 4 cucumber sections, the avocado, salmon roe and herb flowers.
|Taste and color
ZE KITCHEN GALERIE
4 rue des Grands-Augustins