In the past, he delighted the discerning palates at Molitor in the 16th arrondissement for over two years. Now, it is at the Rivages table of the very chic Sofitel Le Scribe Paris Opéra hotel that Martin Simolka's talents are showcased. He is a product aesthete, and his light and colorful cuisine is already a delight to the connoisseurs in the Opera Garnier neighborhood. The chef shares his recipe for white asparagus from the Landes, smoked mustard, and kumquat, a seasonal starter that we can't wait to replicate at home!
ingredients
- 8 large white asparagus from Landes (PGI)
- 100 grams of mustard
- 200 grams of smoked oil
- 30 grams of honey
- Salt and pepper
- 100 grams of mustard seeds
- 15 grams of white vinegar
- 7 grams of sugar
- 30 grams of white wine
- 5 centiliters of white wine
- 10 grams of sugar
- 35 grams of honey
- 1 gram of cardamom
- 5 cumin seeds
- 100 grams of kumquats
- Some country bread
preparation
Peel the asparagus using a razor. Cook the asparagus for 3 to 4 minutes, depending on their thickness. Sear them in a pan with a little oil.
For the mustard vinaigrette, smoke the oil with beechwood for 12 hours, then prepare it like a vinaigrette. Begin by adding the honey, mustard, salt, and pepper. Slowly incorporate the smoked oil while whisking. Season with salt and pepper.
For the mustard caviar, soak the mustard seeds in water for 2 hours, drain them, and prepare them with sugar, white vinegar, white wine, and a pickles syrup. Pour this mixture over the mustard seeds.
For the candied Kumquats, slice the Kumquats into rounds, make a syrup with the remaining ingredients, and pour it hot over the Kumquats. Cover with plastic wrap and let it infuse.
For the country bread croutons, tear out the crumb from a country bread, lightly drizzle with oil, and bake in the oven at 170°C for 10 to 12 minutes.
Assembly:
Start with the asparagus. Add the mustard vinaigrette and all the other ingredients on top of the asparagus.
also discover Clan Verot's potimarron terrine and The hotel Lancaster Cassoulet
