LA VERDE - A RECIPE FROM CHEF MICHEL ROTH
Cost
Difficulty
Cold
Recipe
Awaken your senses and treat yourself with this spring sandwich recipe proposed by our partner Chef Michel Roth. A composition of goat’s cheese brousse, creamed peas and green asparagus to best accompany the authentic taste and softness of our Memory Baguette.
Preparation : 15 min
GOAT'S CHEESE BROUSSE
Mix the goat’s cheese with the finely chopped mint leaves.
Season with salt and pepper.
Add 2 tablespoons of olive oil before mixing the ingredients all together.
CREAMED PEAS
Sweat the onions in olive oil.
Add the shelled peas, then the vegetable stock.
Leave to boil for 10 minutes. Blend, season and set aside.
ASPARAGUS AND PEAS
Wash and chop the asparagus stalks.
Boil the asparagus and the peas in salted water.
Cool in iced water. Strain and season with virgin olive oil and salt.
Mix the goat’s cheese with the finely chopped mint leaves.
Season with salt and pepper.
Add 2 tablespoons of olive oil before mixing the ingredients all together.
CREAMED PEAS
Sweat the onions in olive oil.
Add the shelled peas, then the vegetable stock.
Leave to boil for 10 minutes. Blend, season and set aside.
ASPARAGUS AND PEAS
Wash and chop the asparagus stalks.
Boil the asparagus and the peas in salted water.
Cool in iced water. Strain and season with virgin olive oil and salt.
Dressing : 5 min
1. Cut the bread in two along the top and spread the goat’s cheese brousse on the baguette.
2. Using a piping bag, dot the sandwich with creamed peas.
3. Lay out the cooked and raw asparagus stalks attractively.
4. Sprinkle with a few peas and garnish with sprigs of mint and rocket.
5. Sprinkle with Espelette pepper.
And now, indulge yourself!
2. Using a piping bag, dot the sandwich with creamed peas.
3. Lay out the cooked and raw asparagus stalks attractively.
4. Sprinkle with a few peas and garnish with sprigs of mint and rocket.
5. Sprinkle with Espelette pepper.
And now, indulge yourself!
Chef's tip
Depending on the season: replace creamed peas with puréed romanesco or broad beans.
The asparagus can be replaced by broccoli or kale.
The asparagus can be replaced by broccoli or kale.