KACHEN #21 (Winter 2019) English edition

RENÉ MATHIEU & HIS TEAM
Serves 6
20 minutes
60 minutes
› 12 salsifies
› 6 pears
› olive oil
› fleur de sel
› 100 g butter
› 1 tbsp honey
› 1 lemon juice
› 2 dl tamari
For the purée
› 1 dl vegetable cream
› 100 g walnuts
› salt & pepper
To serve
› 1 beautiful chestnut
› 1 beautiful truffle
› walnut oil
1 Peel two pears and cut them into 12 wedges. Keep the
peelings to cook with the salsifies.
2 Clean the salsifies by rubbing them with a brush, then
wash them thoroughly and rinse them. Place them in a
vacuum bag with a little olive oil, a pinch of fleur de sel
and 20 g of butter, add the peelings of the two pears
and steam cook in the oven for 16 minutes at 120°C or in
water. Put aside.
3 Collect the peelings and cooking juices and add them
to the cream. Heat everything, add the nuts and mix to a
purée. Season with salt and pepper. Put aside.
4 Cut the remaining pears into thin strips and roll them
up on their own, counting 5 rolls per person. Put aside.
5 In a skillet, add the rest of the butter, add the cooked
salsifies and brown with the pear quarters (they must
remain crisp). Then mix the honey, lemon juice and tamari
together and deglaze with this mixture. Let everything
caramelize.
On a large plate, arrange the salsify and pear wedges
harmoniously. Finish with the pear rolls, a few splashes
of walnut purée, grated truffle and chestnut and finish
with a dash of walnut oil and the caramelized juice of the
salsify.
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KACHEN No.21 | WINTER 19