- mole gravy based on veal stock
- Shiso Purple
- Bean Blossom
- coriander blossom
- duck liver pate
For the bean cream:
- 200 g of soaked coco blanc beans
- 30 g of brown butter
- 50 g shallot
- 2 cl rice vinegar
- 4 dl vegetable dish with Shiso Purple
Smoke the tenderloin, sear it, give the cuisson and let it rest. Fry the beans and shallot in butter, add the other ingredients and cook.
Blender until smooth, pass through a sieve and spray onto a length of the tenderloin. Grate the duck liver on the toast.
Garnish the long fillet with the Cresses and herbs and dress.
Spoon the sauce around it.
In Wöhrden 5, Tuttlingen, Duitsland
Tel. 0049 7461 7803020
Recipe: Heiko Lacher
Source: Culinaire Saissonier 90 - Fall 2018
Say yes to the cress