ROASTED MASHUA
3pc smoked bacon
3pc mashua
2 cloves garlic
1 stem thyme
4g olive oil
NASTURTIUM LEAF SAUCE
100ml cream, 35.1% butterfat
30g nasturtium leaf
3g shallot
Lime juice, to taste
Table salt, to taste
NASTURTIUM FLOWER PICKLES
90g nasturtium flower
125g rice vinegar
30g sugar
1.5g table salt
1g soy sauce
1.5g mirin
ROASTED MASHUA
1) Wash mashua to remove all dirt and dry it thoroughly.
2) Wrap smoked bacon around mashua.
3) Place mashua on ovenproof plate or tray and top with thyme stem, crushed garlic, and olive.
4) Roast in oven at 170°C for about 20 minutes, until mashua is soft inside.
NASTURTIUM LEAF SAUCE
1) Wash 10 g of nasturtium leaves.
2) Slice shallot.
3) Place cream and shallot into a pan and reduce by half.
4) Pour reduction into a blender, add nasturtium leaf, and blend to a bright green color.
5) Strain the sauce through a fine sieve.
6) Cool sauce quickly in an ice-filled bain-marie to retain the color.
NASTURTIUM FLOWER PICKLES
1) Place rice vinegar, sugar, table salt, mirin, and soy sauce in a pan and bring to a boil.
2) Cool the mixture.
3) Add nasturtium flowers to the brine.
FINISHING & SERVING INSTRUCTIONS
1) Unwrap the mashua from the bacon.
2) Arrange pickled nasturtium flowers in the center of a plate.
3) Top with roasted mashua.
4) Reheat nasturtium leaf sauce, season with salt and lime juice.
5) Top with mashua with sauce.
6) Garnish with fresh nasturtium flowers.
This dish has a beautiful contrast of flavors and textures from delicate, spicy, and smoky elements that complement the complexity and delicacy of Krug Grande Cuvée 172ème Édition. The pairing brings all the nuances in the dish and the Krug together in a harmonious way to create a symphony of flavors.
Mono
All For One and One Flor-All. In 2024, Krug celebrates the delicate elegance, exquisite diversity and unparalleled potential of Flower.