Fennel velouté with Pastis Henri Bardouin

Fennel velouté with Pastis Henri Bardouin

Recipe by Jean-Louis Nomicos, Chef of Tablets in Paris, created for Pastis Henri Bardouin

Ingredients

• 1 sweet onion
• 2 cloves garlic
• 3 fennel hearts
• badiane
• Fennel dry
• Tomato emulsion
• 500g beef heart tomato
• Espelette Pepper
• 2 x 600g female sea spiders
• Lemon of Menton
• Lemon olive oil
• Very ripe olive oil

Preparation

Velouté de fenouil:

Sweat the sweet onion and garlic in a drizzle of olive oil without staining. Add the fennel and the herbs. One hour on very low heat.

Mix with Thermomix to have a very fine velvet. Finish with a few drops of Bardoin pastis and a drizzle of lemon olive oil.

Emulsion of tomato:

Cut the beef heart tomatoes into large dice and cook with salt and pepper and dried fennel. Filter the juice and stick to the gelatin. Put in siphon, load with 2 capsules.

Spider

Cook the spiders in 3 litres of salted water enhanced with Espelette pepper for 20 minutes. peel the flesh and recover the coral

Add to the coral a half lemon juice, a nice drizzle of olive oil and some lemon zest.

Dressage:

Arrange the spider flesh seasoned with coral at the bottom of a shallow plate, the velvety on top and finish with the tomato emulsion. Finish with finely chopped lemongrass.

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