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Dried morels, asparagus, pea and parsley

Dish by chef Anton Schmaus via Koppert Cress.

Ingredients

Chervil
various lettuce types

pea puree
Peas
blanched green asparagus
sourdough croutons
1Shallot
200gyoung spinach leaves
3units.centiliterdry sherry
40gButter
2veal stock
150grehydrated dried morels
Persinette® Cress
Salad Pea
5units.centiliterWhipped cream
150gFlat-leaf parsley
5trays of Persinette Cress
3Sunflower oil

Preparation

  1. Blend all ingredients for the parsley oil until smooth, let rest for 4 hours, and strain through a fine sieve.
  2. Finely chop the shallot for the cassoulet and sweat in 10 grams of butter without coloring. Cut the morels into quarters and add to the shallot. Deglaze the mixture with the sherry, reduce until almost dry, add the stock and cream, and let it reduce to a creamy consistency.
  3. Season the mixture with salt and pepper, add the spinach and let it wilt. Finish the cassoulet with the remaining butter.
  4. Spoon the cassoulet onto the bottom of the plate and pipe dots of cauliflower cream and pea purée alongside.
  5. Garnish the dish with the remaining ingredients, season with salt and pepper, and drizzle with the parsley oil.