Vitelotte with smoked boya and cardon

Instructions

1. Step 1

   Vitelotte puree

2. Step 2

   Wash the potatoes thoroughly.

3. Step 3

   Cook the potatoes in a steamer or in water for around 45 minutes to one hour until tender inside.

4. Step 4

   Once the potatoes are cooked, cut them in half lengthways.

5. Step 5

   Strain them through a sieve or peel them, then mash the flesh with a potato masher or fork.

6. Step 6

   Add butter and hot milk to the mashed potatoes, mixing well until smooth and creamy.

7. Step 7

   Season the mashed potatoes with salt to taste.

8. Step 8

   Fill a siphon and add two cartridges or simply serve as is.

9. Step 9

   Cardons

10. Step 10

    Prepare the cardons: remove the fibres, trim off the ends and cut to size.

11. Step 11

    Plunge the peeled cardons into a cold water bath with lemon juice to prevent them turning brown.

12. Step 12

    Heat the oil in a large saucepan over a medium heat. Add the chopped onion, garlic and carrots. Sauté for a few minutes until they start to soften.

13. Step 13

    Place the cardons in the pan.

14. Step 14

    Add the white wine and simmer for a few minutes to reduce the wine.

15. Step 15

    Pour the vegetable stock into the pan. Season to taste with salt and pepper.

16. Step 16

    Cover the pan and simmer over a low heat for approximately 10 to 15 minutes.

17. Step 17

    Boya

18. Step 18

    Place the fillets in a shallow dish and cover generously with the brine. Make sure the brine covers the fish well.

19. Step 19

    Cover the dish with cling film and place in the fridge. Leave to marinate in the brine for at least 4 hours, ideally overnight.

20. Step 20

    Rinse the fish thoroughly in cold water to remove any excess brine. Gently pat dry with kitchen paper.

21. Step 21

    Place the boya fillets on a grill, skin side down.

22. Step 22

    Smoke the fish for around 40 minutes, or until it reaches an internal temperature of 60-65°C.

23. Step 23

    Mustard cream

24. Step 24

    Steam the parsnips until tender.

25. Step 25

    In a blender, mix the parsnips with the vinegar.

26. Step 26

    Gradually add the oil and mix well.

27. Step 27

    Add 10 g of Dijon mustard and blend until smooth.

28. Step 28

    Season with salt.