Recipe Green Dressing

To prepare this dish

Ingredient list

VEGETABLE BROTH

1000 g water
100 g Elle & Vire gourmet butter 82% fat
100 g white leeks
100 g garlic
3 shallots
salt
pepper
cloves
bay leaves

GREEN DRESSING

50 g Excellence cooking cream 35% fat
250 g épinards
50 g vegetable stock
12 huîtres creuses
1 boiled egg

SESAME SALT

sesame seeds
fleur de sel

TUNA AND FINISHING TOUCH

3 à 4 pousses salicornia
10 g edamame
2 ou 3 fillets anchovies
180 g plain tuna
3 asperges
olive oil

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence cooking cream 35% fat

The recipe,
step by step

1. 1

   VEGETABLE BROTH

   Cut the vegetables, cover them with water and butter then salt them. Boil slowly and cook for 30 minutes. Let it rest, then put through a sieve.
2. 2

   GREEN DRESSING

   Whiten then chill the spinach. Drain.
   Mix in a Thermomix® with oysters, the egg cooked for 4 minutes, the cream and the broth. Emulsify until an unctuous mix is obtained.
3. 3

   SESAME SALT

   In a hot pan, colour the white sesame seeds with salt flower.
4. 4

   TUNA AND FINISHING TOUCH

   Cut a beautiful tuna steak into a rectangle of 6 cm long, 2 cm high, and 1,5 cm wide. Lightly oil it with olive oil. Sear on the grill. The tuna must be half cooked.

   Present with two spoons filled with green dressing, fresh glasswort sprouts lightly browned in olive oïl with edamame—dipped into boiling water right beforehand then cooled and shelled. Peel the two asparagus tips, cook them in
   boiling salted water, then chill before cutting them in bevels and sautéing them in olive oil. Finally arrange an oyster outside its shell and two white anchovies.

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