For the record…
This year, the start of the school year has taken on a taste of summer cut short by the mildness of autumn. So, in this season when the leaves take on organic shades, Maison Sarah Lavoine proposes to enhance your tables and even your dishes with our bottles of olive oils developed by the olive expert Alexis Muñoz.
Made in Spain, each bottle contains a different oil depending on its color. For the Pousse de Tilleul color, it is a fresh and light picual oil. The Bleu Sarah is fruitier and contains arbequina oil. Finally, the Eucalyptus model reveals intense and sustained notes of cornicabra oil.
Starter - Green beans and smoked burrata with your picual oil
Step 1: Cook 50g of green beans in a pan of salted water for 7 min. Then plunge into cold water with ice cubes to stop the cooking and keep the beans green.
Step 2: Next, prepare some hazelnuts toasted in the oven for 10 to 15 min at 160°, then crush.
Step 3: Also prepare 1/8 of preserved lemon, keeping the pulp and removing the seeds. Set aside the skin to cut into thin strips.
Step 4: Wash and chop 4g of tarragon.
Step 5: Mix 200g of liquid cream with 200g of hot milk and 125g of smoked burrata. Season with a pinch of salt and pepper. Pour into a siphon and use a gas cartridge to whip the cream.
Step 6: Take the green beans and place them on a plate. Pour 2 tablespoons of the lemon confit, the crushed hazelnuts and then the tarragon. Add a tablespoon of Picual oil.
Step 7: Mix everything together and arrange on a plate. Top with the smoked burrata whipped cream and lemon peel strips. Add salt, pepper and a drizzle of olive oil on top. Enjoy.
Dish - Salmon sushi with your arbequina oil
Step 1: First, to prepare the rice: Rinse 100g of rice until the water is clear. Cook in the rice cooker with 110g of water. Let stand for 15 minutes after cooking.
Step 2: For the vinegar that will accompany it: Prepare 100g of rice vinegar, boil with 10g of sugar and 5g of salt for 2 to 3 minutes. Leave to cool.
Step 3: Prepare 80g salmon: remove the bones and cut into cubes.
Step 4: For the sushi sauce: Use 50g of soy sauce and 50g of sake. Boil the sake then flambé with a blowtorch. Let cool and add the soy sauce and 1 teaspoon of grated ginger.
Step 5: For the sushi filling: prepare ¼ ripe avocado cut into thin slices, ¼ finely chopped pointed cabbage, chopped coriander and chopped shiso.
Step 6: For the Japanese omelette: prepare 3 whole eggs, 1 teaspoon of organic blond cane sugar, 1 level teaspoon of soy sauce, 1 level teaspoon of water. Mix everything together, cook like pancakes. Once the omelette is prepared, cut into thin strips.
Step 7: Cut the nori seaweed with scissors to make thin strips.
Step #8: Also prepare your lemon olive oil with 8g of lemon juice, 20g of Arbequina oil and 1g of salt.
Step #9: Time to dress: take the rice and season with a tablespoon of vinegar. Place in a rounded cookie cutter or in a bowl.
Step #10: Add the avocado slices seasoned with a pinch of fleur de sel.
Step 11: Mix the salmon with the sushi sauce and a pinch of wasabi. Layer on the avocado then add sesame seeds and a little ginger.
Step 12: Mix the coleslaw with the lemon olive oil and a little Espelette pepper, the chopped coriander and a pinch of salt. Place on the preparation above the salmon.
Step #13: Finally, add a dome of Japanese omelette strips, nori seaweed and shiso. Drizzle with olive oil. It's ready!
Dessert - Fig tart with your cornicabra oil
Step 1: Prepare a Breton shortbread: mix 15g of egg yolk with 30g of sugar. Whisk the mixture until it turns white.
Step 2: Add 38g of semi-salted butter at room temperature, then incorporate 50g of flour with 2g of yeast.
Step 3: Make a dough and refrigerate for 2 hours.
Step 4: Roll out the ball with a rolling pin and bake in a round cookie cutter on a baking sheet covered with baking paper for 15 to 20 min at 160°.
Step 5: For the cream: prepare 150g of whipped liquid cream with 150g of mascarpone. Add 35g of icing sugar and ½ vanilla pod.
Step #6: Put everything in a pastry bag with a nozzle.
Step 7: For your fig compote: prepare 15 figs cut into 4, add 2 tablespoons of sugar and cook in a saucepan over low heat for 20 min.
Step 8: Mix the mixture in a blender and leave to cool for 2 hours in the fridge.
Step 9: For dressing: spread the fig compote on the shortbread.
Step 10: Spread the mascarpone cream all around the shortbread and place quartered figs in the center.
Step 11: Sprinkle with basil leaves and add a drizzle of olive oil. Enjoy.
The pleasure of living is found in simple joys...
It's well known. This is why, in this season when the leaves take on organic shades, Maison Sarah Lavoine offers to enhance your tables and even your dishes. The gourmet touch you've been waiting for.
