Award-winning Chef Patron and Resident food expert Pascal Canevet of the iconic Maison Bleue, shares a delightful dish for romantics this February.
This simple recipe transforms the humble onion into a heavenly burst of flavour and buttery succulence. Onion has such a delicate taste; it becomes meltingly tender and sweet when roasted; and is perfectly paired with creamy celeriac. A little grated Bottarga, the salted, pressed roe of grey mullet enhances the flavours as a final touch. A beautiful combination this little dish can make a pretty statement.
“I use Suffolk grown Hall Farm onions, together with a French gourmet variety of Vitelotte potatoes; they have a nutty flavour and a pretty violet coloured skin”
RECIPE: Onion Petals with Celeriac & Mustard creme
A simple dish, that melts in the mouth perfect for friends or a valentine supper.
Flaky Sea Salt
Remove the outermost papery layers from each onion. Poach the onions in vegetable stock, remove and allow to cool. Separate the onion layers into individual petals; discarding root ends. Arrange petals in a single layer and season with salt.
Add the remainder of the onion core to a food processor, adding the vegetable stock slowly to make a thick, creamy onion puree.
Peel the celeriac and dice. Gently poach in cream then puree in a food processor. Season well with salt & pepper adding the Dijon mustard.
To make the potato crisps use a mandoline slicer to achieve very fine slices and deep fry. Season.
Place the petals carefully in the shape of a flower on each plate, or you might like to try a heart shape for valentines, gently adding the puree to each; scatter the Vitelotte crisps and finish with grated Bottarga.
Simply delicious – enjoy!
Maison Bleue award winning Modern French Cuisine, Churchgate Street, Bury St Edmunds: 01284 760623 – Fine Dining Gift Vouchers available.