Époisses with celery, anchovy and burnt bread with blueberry and vanilla brochette

Époisses with celery, anchovy and burnt bread with blueberry and vanilla brochette

By
From
Marque
Serves
10
Photographer
Stuart Scott

This dish is a room divider: those who like anchovies and those who don’t, which is why we don’t provide a menu until the end of the meal. Preconceived notions can spoil the guests’ experience; we try to push their boundaries a little and, mostly, we are thanked for it. This combination is wacky even by our standards but it works. Every element is there for a reason.

Ingredients

Method

  1. Begin this recipe one day in advance. Peel and finely slice 5 young celery stalks on a long angle. Combine 100 grams caster sugar, 400 millilitres water and the seeds of 1 vanilla pod in a saucepan and bring to the boil. Remove the pan from the heat and allow to cool. Seal the celery in a sous-vide bag with the sugar syrup and compress with moderate pressure.
  2. Dice ½ loaf stale sourdough bread into small cubes and toast in a low oven until golden all the way through. Allow to cool. Blend in a food processor to produce toasted breadcrumbs. Store in an airtight container until required.
  3. Whisk together 50 grams caster sugar and 6 egg yolks in a large bowl until pale and creamy. Bring 125 millilitres pouring cream and 625 millilitres milk to the boil in a saucepan, then pour it over the egg mixture, whisking constantly until combined. Return to the saucepan over a moderate heat. Stir constantly with a rubber spatula until the custard reaches 85ºC, then hold this temperature for 3 minutes. Pour the custard into a clean bowl and cool over ice, stirring regularly until chilled. Refrigerate for 24 hours to allow the flavours to mature. Pass through a chinoise and pour into a Pacojet beaker. Freeze until solid.
  4. Split 1 vanilla pod into 2 millimetre × 5 centimetre strips and dip the strips in sugar syrup (1 part sugar: 1 part water). Place the strips on dehydrator trays and dry in a food dehydrator at 60°C for 3 to 4 hours, or until crisp.
  5. Before serving thread 3 blueberries onto each vanilla ‘skewer’. Place 1 tablespoon of the breadcrumbs on top of two portions of ice cream and churn in the Pacojet. Cut ten 50 gram portions of Époisses de Bourgogne, and cut 5 Oritz anchovy fillets into ten thin slivers.
  6. To serve, place a wedge of the cheese on each plate with a small pile of the breadcrumbs, a quenelle of the ice cream, some celery, 1 thin sliver of anchovy and a blueberry ‘brochette’. Garnish with celery cress.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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