Today the chef Maxim de Luca proposed to Léna, Miss Champagne-Ardenne, from Reims, cook for a day, prepare a fillet of mackerel, butternut mousse and carrot brunoise.
To cook like a chef, here is the list of ingredients for 6 people and the recipe to follow step by step!
Ingredients
– 1 filet mignon of veal / pork.
– 2 zucchini
– 3 carrots
-1 shallot
2 cloves garlic
– 1 jar of truffle cream
– butter
-White wine
-salt and pepper
Preperation
Wash and cut the butternut into pieces. Sweat a shallot, add the butternut and wet it up with half water and half milk. Cook for 30 minutes until the tip of a knife can fit inside. Then filter, mix and season with a dash of smoked oil.
Wash and cut the carrots into brunoise then cook them in the English style, with a large quantity of water, salt, pepper and Provence herbs. Drain and set aside.
Clean and lift the mackerel fillets then place them on a baking sheet with parchment or silicone paper. Drizzle with olive oil, season with a few herbs also and cook for 12 minutes in the oven at 200 ° C.
Whip the cream into whipped cream and, then, add a tablespoon of mustard, then pour into a piping bag.
Dressage
Place a comma of butternut cream then the mackerel fillet on top and the seasoned mesclun. All around, place the diced carrots and a piping bag of grape must whipped cream, then small segments of lemon.
All you have to do is taste!