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Brown rice, matured cuttlefish & green apple

by Julien Lucas
La Villa de Camille & Julien, Luxembourg
 

I try to add a vegetal touch to each of my dishes.

Brown rice, matured cuttlefish & green apple

  • STARTER
    8 PERS.
  • timing
    1H20
  • preparation time
    30MIN
  • Cooking time
    50MIN

INGREDIENTS

250g brown rice
10g salt
500ml water
200g white cuttlefish
150g butter
2 green apples
1 gelatin sheet
 

METHOD

1 — MATURED CUTTLEFISH
Clean the cuttlefish and quickly snack it on the barbecue. Let it dry in the refrigerator for 3 weeks.

2 — RICE
Cook the brown rice in simmering water for about 25 minutes. Once the rice is cooked, mix it with the butter, the remaining cooking water and season with salt. Cut the apple into small dice, then pass the rest through a centrifuge and glue with a sheet of gelatin for 100g. Arrange the just-flowing brown rice on a plate, dice the green apple and place them on top, then grate the cuttlefish with a microplane.

3 — RICE CHIP GARNISH (OPTIONAL)
You can complete the dish with fried rice chips. Take a little mashed rice mixed beforehand, spread it on parchment paper and let it dry, then fry it in a fryer at 170°C (340°F).

SERVING INSTRUCTIONS
Enjoy with a dessert spoon.
 

The beautiful maturity, roundness, and elegance of Krug Grande Cuvée 170ème Édition with the finesse of its bubbles, forms a perfect match with my rice-based starter.
Krug Grande Cuvée
Krug Grande Cuvée
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