The paris-valence

Savoury recipe
Damien Rousset

Damien Rousset

Chef
Damien was born in Saint-Flour, Cantal. He grew up, worked and his family lives in the Cantal. He profoundly loves his birthplace, its history and his roots. This integration has fashioned a sincere,...
  1. CHOUX PASTRY

    Ingredients

    • Water - 25cl
    • Salt
    • Butter - 100g
    • Flour - 150g
    • #REF! - 50g

    Put the water, salt and butter in a saucepan.
    Bring the mixture to the boil to melt the butter and water together.
    Off the heat, add the flour and mix until it is completely absorbed.
    Dry the mixture out and add the eggs individually, making sure they are completely absorbed by the mixture each time.
    Pour into a plain piping bag and pipe out into the shape of a Paris-Brest (a crown).
    Brush the crowns with the egg wash and back at 175°C for 13 minutes.
    Dry the crowns in the oven at 125°C for 20 minutes.
    Leave to cool on a rack.

  2. MARINATED SALMON

    Ingredients

    • Salmon - 450g
    • Coarse salt - 150g
    • Sugar - 50g
    • Balsamic vinegar - 10cl

    If the salmon is whole, bone and fillet it.
    In a tray, marinate the salmon in the coarse salt, whole peppercorns, sugar and chopped dill (2/3) for 1 1/2 hours.
    Remove the marinade ingredients, remove the skin from the fillet.
    Slice the salmon into small cubes and add the remaining chopped dill (1/3) and vinegar if the preparation is not flavoured enough.

  3. BUTTERNUT MOUSSE

    Ingredients

    • Agar agar - 1,5cl
    • Fresh cream - 250g
    • Salt

    Dry out the puree until it loses about 1/3 of its water.
    Add the agar to the puree. Cool the preparation.
    Beat the cream over ice until very firm.
    Once the puree is set, whisk until smooth then fold in the whipped cream.
    Rectify seasoning and keep cool in a fluted piping bag.

  4. DILL COULIS

    Ingredients

    • Spinach - 200g
    • Water

    Wash and sort the dill and spinach.
    Remove the stems.
    Blanch for 30 seconds.
    Rapidly cool in iced water.
    Process in the Thermomix®
    Strain.
    Pour into a pipette and refrigerate.

  5. FINISHING

    Ingredients

    • Yellow carrot - 1
    • Purple carrot - 1
    • Butter - 50g
    • Fresh cream - 0,1cl
    • Chervil - 1/4

    Peel, wash and slice both types of carrot into wedges.
    Blanch then cool in iced water.
    Melt the Les vergers Boiron puree in a saucepan, add butter and cream if needed.
    Wash and sort the sprigs of chervil and dill.

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