food, Recipes

broccoli, gruyere custard and mushrooms

Russell Smith


240g tender-stem broccoli 1 litre water, salted, for blanching 25g butter, cubed 40g Gruyère cheese 1 egg 2T fresh cream For the marinated mushrooms 40g Italian parsley ½ garlic clove, crushed 1t fresh lemon juice 400ml olive oil 2T rice wine vinegar 160g brown mushrooms, peeled, de-gilled and quartered For the roast lemon mustard dressing 1½ lemons, halved 2t Dijon mustard 1t honey 50ml olive oil For a parsley oil 50g Italian parsley 50ml olive oil To serve 50g Gruyère cheese, grated 20g English spinach olive oil, for brushing 20g pine nuts 4t plain Bulgarian yoghurt 40g Gruyère cheese, shaved


Blanch the broccoli in salted boiling water. Set aside on a tray to cool. To make a Gruyère custard, mix the butter, cheese and egg, and cook in a double boiler at 60°C for five minutes and 70°C for six minutes. Add the cream, then blend and strain the custard through a fine sieve. To marinate the mushrooms combine the parsley, garlic, lemon juice, olive oil and vinegar. Add the mushrooms and allow to marinate for 30 minutes. For the roast lemon mustard dressing, roast the lemons at 200°C for 20 minutes until golden and set aside to cool. Squeeze the pulp and juice into a bowl, whisk in the mustard and honey, and combine with the olive oil. To make the parsley oil, blanch the parsley in boiling salted water and then plunge it into iced water. Blend it with the olive oil and strain it through a muslin cloth or oil filter. Sprinkle grated Gruyère evenly on a Silpat baking mat and bake at 180°C for five minutes. Set aside to cool and then break into pieces. Blanch spinach in boiling salted water and then plunge it into iced water. Brush with olive oil and dry at a low temperature in the oven until crisp. Allow it to cool. Roast the pine nuts at 180°C until golden. Pour the dressing into each bowl, add a few splashes of yoghurt and arrange broccoli, mushrooms, spinach leaves and Gruyère crisps on top, with small blobs of the Gruyère custard, a few teaspoons of the parsley oil and a few pine nuts. Serve with shavings of Gruyère. SERVES 4 Originally published in HL September 2014