It is perhaps one of the oldest dishes in the world ... You just have to close your eyes to imagine it: a caveman butchering a deer hanging before preparing a small salad with some freshly picked fruit. Australopithecus even adds lemongrass and an apricot marmalade to dust it off a bit. Oh no, that's the recipe of Adrien Ferrand, chef of the restaurant Eels.
Ingredients for 4 persons :
- 1 white peach
- 1 nectarine
- 4 apricots
- 1 lime
- 12 fresh almonds
- 30 g roasted pine nuts
- 2 gelatin sheets
- 1 sprig of verbena
- 1 stick of lemongrass
- 4 mint leaves
- the juice of a lime
The steps of the recipe
1. Cut the peach into quarters
2. Cut the nectarine into brunoise and pour 30 g of gelled water with 2 gelatin leaves.
3. Make the marmalade with 2 apricots by stewing them in a saucepan
4. Cut 2 apricots into quarters
5. Open the fresh almonds and cut them in half
6. Make a syrup with 400 g of water and 40 g of sugar.
7. For one hour, infuse 1 stem of verbena, 1 stick of lemongrass, 4 mint leaves and lime juice for 1 hour.
8. In the bottom of a deep plate, arrange the marmalade and the jellied brunoise. Add the peach and apricot wedges. Sprinkle with pine nuts. Add the fresh almonds on the fruit quarters.
9. Finish with a dash of olive oil, a zest of lime and the sprouts of fresh herbs. Pour the broth at the table.