food, Recipes

broccoli, gruyere custard and mushrooms

Russell Smith



ingredients

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

method

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