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Florent Ladeyn

http://www.vertmont.fr/

4Playlists 7 Recipes 0 Miam 47144Followers 3Following

Douceurs

Légumes

Viandes

Plats Lillois

Beet, whelk vinaigrette, fennel

https://youmiam.com/en/recipe/4358/beet-whelk-vinaigrette-fennel/show

Beet, whelk vinaigrette, fennel

Practical Info

Shopping List

Number of Portions

- 4 +

Red beets 2

Butter 50 grams

Whelks 16

Coarse salt As much as needed

Fish stock As much as needed

Pepper As much as needed

Sunflower Oil 1 tablespoon

Red wine vinegar 1 teaspoon

Fennel 1

Salt As much as needed

Blueberry 20

see recipe

Level Meal type

Difficult

Appetizer & Starter

in season in:

J F M A M J J A S O N D

Prep time

30 min

Cook time

1 h 30 min

Rest

0 min

see recipe

Red beets

x 2

To prepare the beets: roast the beets in the oven for 1 1/2 hours at 350°F

Once cooked, peel the skin off with your fingers. Break them into 4 pieces.

Butter

x 50 grams

Put them into butter to gently cook, until confit.

Whelks

x 16
Coarse salt

x As much as needed

For the whelk snail vinaigrette: If your whelks are raw, soak them in coarse salt for approximately 2 hours.

Fish stock

x As much as needed

Then, rinse well and place them in a hot court-bouillon over low heat for about 8 minutes.

Once cooked (or if your whelks are already cooked), remove them from the shells and carefully remove both ends.

Pepper

x As much as needed
Sunflower Oil

x 1 tablespoon
Red wine vinegar

x 1 teaspoon

Put them in a bowl and add some freshly ground pepper, sunflower oil and wine vinegar. Combine well.

Fennel

x 1

For the fennel: Keep the nicest fennel leaves for plating. Cut the rest with a mandolin into very thin slices.

To plate: place half a beet in the center of the plate.

Salt

x As much as needed
Pepper

x As much as needed

Add a tablespoon of whelk snail vinaigrette, some fennel leaves and the finely sliced fennel.

Blueberry

x 20

A little extra: You may choose to add some heavy cream to the plate.

Profile
Florent Ladeyn

86

26

From the same chef:

Highlands lamb with Belgium endive and curly chicory

Recommendations:

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