Gastronomixs

Bird's nest of mangetout chiffonade

By cutting the mangetout into a fine chiffonade, it can be shaped after blanching. Create a bird's nest by loosely placing the mangetout chiffonade in a cutter. 

Bird's nest of mangetout chiffonade

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Ingredients

200

g

mangetout

Preparation method

  • Clean the mangetout by trimming the edges and removing the tough string.
  • Finely chiffonade the mangetout.
  • Fill a pan with water and 1% salt and bring this to the boil.
  • Blanch the mangetout in plenty of water until al dente. This takes approximately one minute.
  • Cool immediately in iced water.
  • Drain thoroughly in a sieve.
  • Loosely arrange the mangetout chiffonade in a cutter to create a bird's nest. You can braise the mangetout chiffonade in a little butter to warm them before shaping it into a bird's nest.

Serving suggestions

  • As a component in a starter or entremets with meat or fish, or in a vegetarian dish.
  • In a composition with sea bass, bacon, lamb, or beef.
  • Wrap a few chiffonade ribbons around a pair of tweezers to create a roll.

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