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The 3 Stars Michelin Chef Mauro Colagreco presents

Brandade tartlet with Nespresso Master Origin Indonesia Fairtrade coffee

Tartlet pastry dough

Ingredients

  • 200 g white flour
  • 30 g Bordier butter
  • 30 g sunflower oil
  • 90 g egg white
  • 7g of grey Guérande salt

Recipe
  1. Mix all the ingredients to form a firm dough.
  2. Cool then roll out (3 mm thick).
  3. Shape with a cookie cutter and line a tart mould (8 cm in diameter).
  4. Bake at 165 °C for 14 minutes to obtain a light golden colour.

Brandade

Ingredients

  • 1 l milk
  • 500 g cream
  • 500 g cod
  • 300 g potatoes
  • 250 g grape seed oil
  • 20 g chopped parsley
  • 20 g chives
  • 10 g garlic
  • 10 g soy sauce
  • 1 sprig of thyme

Recipe
  1. Cut the potatoes and cod into pieces.
  2. Put the milk, cream and thyme into a saucepan the milk, and bring to the boil.
  3. Add the potato pieces and then, halfway through, add the pieces of cod.
  4. Remove from the heat and cool slightly.
  5. Drain then put everything into a bowl. Gradually whisk in the grape seed oil.
  6. Add the parsley, garlic, chives and soy sauce.
  7. Set aside at room temperature.

Jelly and finishing

Ingredients

Jelly :
  • 10 g lime juice
  • 18 g agar-agar
  • 500 g coffee, i.e. 10 capsules (one per person) of Nespresso Master Origin Indonesia Fairtrade
  • 12 g agar-agar
Finishing :
  • 10 g marjoram leaf
  • 20 g capers
  • 1 portion of bottarga (salted cured fish roe)


Recipe
Jelly :
  1. Pour the lime juice and agar-agar into a saucepan.
  2. Boil for 2-3 minutes.
  3. Whisk it all together.
  4. Leave to cool and set.
  5. Mix in a Vitamix until it becomes a smooth paste.
  6. Remove the air with a vacuum machine.
  7. Pour into a pipette.
  8. Pour the Nespresso Master Origin Indonesia Fairtrade coffee extract and agar into a saucepan.
  9. Boil for 2 minutes.
  10. Mix it all together with a whisk.
  11. Leave to cool and set.
  12. Mix in a blender until it becomes a smooth paste.
  13. Remove the air with a vacuum machine.
  14. Pour into a pipette.
Finishing :
  1. For each tartlet, fill the base with the brandade and smooth the surface.
  2. Add a little ground coffee.
  3. Add 8 dots of lemon jelly, 8 dots of coffee jelly, 7 marjoram leaves, 7 capers and some grated bottarga.


Recipe for 10 pax

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