GARUM & ASSORTED CARROTS
By Josselin Marie , La Table de Colette
Garum & Assorted carrots
Josselin Marie's recipe with garum - Restaurant La Table de Colette
Serves 5
List of ingredients
6 dehydrated carrots
30 cl carrot juice
400g sand carrots
50g semi-salted butter
15g cream 30% fat
2.5 cl garum
25g lemon juice
15g flour
15g egg white
5 g white vinegar
Salt
The stages
1. Cooking the carrots:
Peel all the carrots in the recipe, then cook them gently, covered, with a little water. Once cooked, remove and set aside.
2. Dehydrated carrots:
Take 10 cooked carrots and place them on a baking tray in the oven at 70°C for 24 hours.
3. Carrot caviar:
Take 400 g of cooked carrots and mash them with a whisk, adding the semi-salted butter. Set aside in a saucepan.
4 . Carrot purée :
Blend the remaining cooked carrots with the cream and set aside in a saucepan.
5 . Garum sauce :
Reduce the cream by half, then add the carrot juice, lemon juice and garum and adjust the seasoning. Keep warm in the saucepan.
6. Tuiles Feuilles :
Mix the melted butter, flour, vinegar and egg white, then spread the mixture over the silpats in the shape of tree leaves and bake in the oven at 180°C for 6 minutes. Turn out of the mould and set aside.
7. Reheating and serving:
Rehydrate the carrot in hot carrot juice for 30 min, then glaze with the remaining juice and butter.
Reheat the carrot purée and caviar and adjust the seasoning.
Dressing :
Place the dehydrated carrot in the centre of the dish, then a quenelle of carrot caviar on one side and a quenelle of carrot purée on the other. Pour the sauce over the other side and arrange 3 tiles in the shape of tree leaves.
This recipe with Maison Dehesa garum goes well with all your meat and fish dishes!
Enjoy your meal!