Spinach with a mousseline of orange-flavoured carrots – by Alain Passard
11 September 2006
Ingredients
(serves two)
200g spinach
50g salted butter
200g carrots
Juice and zest of an orange
Fleur de sel for seasoning
Method
Remove the stalks from the spinach. Wilt the leaves in 30g of butter. Steam the carrots. Blend carrots with the orange juice and zest to taste and the remaining butter.
Place a quenelle of carrot purée on the plate with the spinach in the centre. Serve.
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Photo © Sam Bailey
