Cook 4 pieces of tuberous parsley for 20 minutes in water at 90°, that is to say just before it starts boiling. Then we mix them. On top of the cream, we place beet sprouts, to buy at the market or in organic stores. Before serving, add a drizzle of olive oil and a pinch of fleur de sel.
After having cut 4 yellow beets, 4 carrots and 4 yellow turnips into small dice, cook them in the oven at 90° for 1 hour 30 minutes. Brown them with a little butter in a saucepan shortly before serving the fish. Bake 4 coalfish fillets with a little olive oil for 30 minutes at 70°. The skin side of the fish should be against the dish. At the last moment, we add pink peppercorns and a little fleur de sel.
Brush the rib of beef with a mixture of 10 tbsp. at s. olive oil, 1 tbsp. at s. unrefined cane sugar and 1 tbsp. c. salt. Bake it in the oven at 60° for 2½ hours. Cut 1 Romanesco cabbage into small bouquets and 500 g of mini Brussels sprouts into 2. Plunge them into a pot of boiling water for 5 to 10 minutes. One hour before the end of cooking the meat, place the vegetables in the oven. We go back and water everything regularly.
Cut into small pieces 1 Chioggia beet, 1 yellow beet, 4 small turnips and 1 bunch of green asparagus. Put them in a grease-free dish and cook for 50 minutes in the oven at 80°. 15 minutes before the end of cooking, add 200 g of tofu cut into small cubes. We dress the plate with a dash of walnut oil and a few mustard flowers.
Roasted pears with thyme and Corsican honey
Peel 4 pears and cut them in half, removing the stems and seeds. Mix the equivalent of a glass of melted butter with 4 tbsp. at s. honey from the Corsican maquis and a few sprigs of fresh thyme. Spread the mixture over the pears and bake them for 40 minutes at 80°. Serve warm.
* FOR 4 PEOPLE.
Cooking at low temperature means not exceeding 90° and therefore heating more gently and longer. As a result, the water contained in the food does not evaporate and the fibers become soft. Food retains its taste, its aroma, its vitamins… In addition, we consume less energy. The easiest way to cook at low temperatures is to use an electric oven. And, possibly, an electronic thermometer (www.cuisinebassetemperature.com).
RECIPES FROM LÉNA BALACCO, WHO LAUNCHED LA CHAMBRE AUX OISEAUX AND BLUE VALENTINE RESTAURANTS. WWW.BLUEVALENTINE-RESTAURANT.FR
