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LA TOMATE PLURIELLE By

LA TOMATE PLURIELLE By Sophie-Ann Pic SERVES: 4 58

NATURALLY EXPLOSIVE WITH FROZEN BLACKCURRANT LEAVES AND ELDERFLOWER CONSOMMÉ Ingredients Tomatoes: • 8 black cherry tomatoes • 8 quartz tomatoes • 4 orange berry tomatoes • 4 green grape tomatoes • 2 st Vincent tomatoes Tomato water: • 1kg grape tomatoes • Fine salt • 00ml tomato water • 2g dried blackcurrant leaves • 40g marinade for pickles Tomato marinade: • 100g sugar • 100 ml white balsamic vinegar • 80ml tomato water • zest of 2 lemons • 5g ginger • 3g dried Elderflower • 3g dried blackcurrant leaves • 15ml pastis Finish: • Yellow tomato powder • Fennel flowers • Fresh Elderflowers Method Tomato water: Wash the tomatoes and add them to a blender. Mix well and pour into a saucepan to cook for 30 - 45 minutes to clarify. Filter the mixture through a piece of cheesecloth and reduce the water by half: it must be sufficiently acidic but not too sweet. Next add the cold blackcurrant leaves and leave to brew in the water for 4 hours. After this time, filter again, add the marinade for pickles and set aside in the fridge. Tomato marinade: Make a blond caramel with the sugar and some water, then deglaze with the vinegar. Once the caramel dissolves, add the tomato water and put on ice to release the aromatics. Let this sit for 4 hours, and when it is cold add the pastis and filter through a piece of cheesecloth. Tomatoes: Cut the yellow tomatoes into thin strips and bake for 8 hours at 60°C to dry them out. Blend together to create a fine powder and keep in the oven. Marinate the remaining tomatoes in the tomato marinade for 4 hours. Once they have absorbed the liquid, drip them and set aside for refrigeration. The consommé Retrieve the marinade (after the tomatoes have marinated in it) and add approximately 10% of the tomato water. Season it again. Dressing and finish: Arrange the yellow tomato powder at the bottom of a shallow plate and add the tomatoes in a circle. Add the different shoots, fill a small jug with the well-glazed tomato consommé ready to pour into the centre of the circle of tomatoes, and add the sea salt at the last moment. RECIPE 59