Corman

Savoury verrines

  • 8 completion stages
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Corman products used for this recipe
Roasted butter 98% fat Sculpture 30.2% fat
1
1

Tuna tartare - filling

  • Finely dice the tuna.
  • Set aside in the refrigerator.
  • Sautee (stir-fry) the cauliflower in Roasted Butter, remove from the heat, then set aside in the refrigerator.
  • Mix the tuna and cauliflower together with the olive oil, and season with fleur de sel and Timut pepper.
  • Add the chopped kumquat. Stir well.
  • Add the balsamic vinegar and black sesame seeds.
300 g tuna 60 g cauliflower tops 10 g Roasted butter 98% fat 30 g olive oil 30 g candied kumquat, chopped 25 g balsamic vinegar
2
2

Grapefruit infusion

  • Mix all of the ingredients together. Infuse in the refrigerator for 2-3 hours or overnight.
  • Pass through a conical sieve.
  • Whip the infused Sculpture and add to a piping bag fitted with a round nozzle.
 zest 1⁄2 a grapefruit 250 g Sculpture 30.2% fat peppercorns salt sugar
3
3

Assembly

  • Pour 40 g of tuna tartare into a glass.
  • Place the bread wafer and pipe in the Sculpture.
  • Garnish with the leaves and flowers.
10 bread wafers Sorrel sprouts Pansy blossoms
4
4

Chicken curry - Filling

  • Sautee (stir-fry) the diced chicken with Corman Roasted Butter.
  • Once browned, remove from the heat.
  • Finely dice the pineapple, mango, apple and banana slices.
  • Sweat the onions and then add the fruits. Sauté everything well.
  • Add the coconut and curry powder. Stir well. Deglaze with Sculpture.
  • Add the juice and grated zest of the lime. Season with salt, pepper and sugar.
  • Cook for about 10 mins.
  • Take the chicken out.
  • Blend the sauce and strain through a conical sieve. Coat the chicken with the sauce and let it set.
300 g QS pepper QS salt 1P lime 5 g grated coconut, toasted 200 g Sculpture 30.2% fat 8 g curry 30 g banana 50 g apples 30 g mangos 50 g pineapple 100 g 25 g Roasted butter 98% fat QS sugar
5
5

Assembly

  • Place 50 g of the chicken curry into a glass.
  • Add the finely diced pineapple, mango, apple and a few coconut shavings.
  • Garnish with coriander and mint leaves.
50 g 50 g 50 g 1 sprig of mint 1 sprig of fresh coriander
6
6

Peas gazpacho - filling

  • Boil the peas in the water starting from cold.
  • Season with the sugar, salt and pepper.
  • Once cooked (about 3/4 minutes), blend and then strain through a conical sieve.
  • Check the seasoning and add a few drops of Tabasco®.
  • Stir well.
  • Set aside in the refrigerator.
500 g peas 300 g water A few drops of Tabasco® sauce QS salt QS sugar QS pepper
7
7

Horseradish espuma

  • Mix the Sculpture and horseradish, and season.
  • Allow to infuse in the refrigerator for a few hours or overnight.
  • Add the vinegar and whip Sculpture.
  • Set aside in the refrigerator.
250 g Sculpture 30.2% fat 40 g 10 g white vinegar Salt, freshly ground black pepper, sugar
8
8

Assembly

  • Pour 40 g of pea gazpacho into a glass.
  • Add a few cubes of haddock and some croutons.
  • Finish with the horseradish espuma and decorate with the pea shoots and garlic flowers.
100 g 50 g White and purple garlic flowers
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