This is our current vegetarian main. The gnocchi are pan fried until golden and then garnished with roots, shoots and leaves. At the moment we have roots; confit swede, baby turnips and carrots, shoots; pea shoots, baby leeks and cultivated mushrooms(kind of shoots)-sauteed chestnut mushrooms, poached enoki and raw sliced Swiss browns and leaves; cavolo nero. The dish comes to the table dry and is then sauced with a cepe consomme. Great autumn flavours and textures. The raw Swiss browns are fantastic at the moment, nutty and sweet. We clarify the consomme with gelatin and are able to keep a really strong flavour and colour. Looks great and eats better.
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