For 10 people
For the fish
Fillet of porgy, approx. 1.3kg
5cl olive oil
50g salted butter
For the rosemary sauce
25g leek greens
20g chopped shallot
0.5l single cream
4 twigs of rosemary
For the grape juice purée
250g white grapes
Agar 18 g/l
Ascorbic acid 5 g/l
For the lavender emulsion
3 lavender flowers (buds)
30-40 sprays of Blissful plant Lavender Carla extract (Baume des Anges)
For the salsify
150g shallots (about one)
Lavender flowers (buds)
10 fresh grapes
10-20 sprays of Blissful plant Lavender Carla extract
Turbot, puréed grapes, salsify, lavender and rosemary sauce
Happy plant n°1 Lavender Carla
A recipe of: Mauro Colagreco Sponsor of lavender
Wash the spinach carefully and finely mince the green parts of the leeks.
Put the liquid cream and chopped shallots in a saucepan and reduce by half. Add salt. Add the twigs of rosemary and leave to infuse for 5 minutes. Remove the twigs.
Add the leek greens to the boiling reduced cream and cook for 1 minute. Then add the spinach and stir for 30 seconds.
Transfer quickly to a mixer bowl and mix until you obtain a smooth sauce. (Be careful not to let the sauce cool before mixing.)
Sieve the mixture with a chinois. Refrigerate.
Grape juice purée
Dip the grapes in boiling water for 1 minute and then promptly remove and cool in iced water.
Peel the grapes and immerse them in a bowl of water with ascorbic acid (5g per litre of water) to stop them from oxidising.
Remove the pips. Blend the grapes then sieve them with a chinois to obtain 50cl of juice. Refrigerate.
Thicken the grape juice with agar-agar in a proportion of 18g of agar-agar per litre of grape juice. To thicken the juice with the agar-agar: take a quarter of the grape juice and boil it with all the agar-agar for 2 minutes, stirring constantly with a whisk.
Remove the pan from the heat and stir in the remaining juice little by little, constantly stirring. Sieve the mixture with a chinois (cone-shaped sieve). Allow to cool and mix well to obtain a very smooth grape purée.
Peel and wash the salsify. Take half and cook in milk with a bay leaf. Stop halfway; Rinse them in water, and then put them to cook on a plate with butter, in a dry oven at 160°C, until a beautiful caramel colour. Set them aside.
Take the other half of the salsify and cut them into tagliatelle with a peeler. Put them quickly into water to prevent oxidation.
Cook the minced shallots gently in butter, add the salsify, adding water little by little. Stop when the salsify are still crunchy. Season.
Infuse the milk with the lavender buds in a saucepan, add butter and filter. Emulsify with a hand blender. Spray with the lavender extract.
Cut the turbot into portions of 130 g. Cook it in olive oil in a non-stick pan with a clove of garlic and a branch of thyme. Finish cooking with a knob of salted butter.
Presentation and finishing touches
On a plate, draw a few strokes of rosemary sauce then prepare salsify tagliatelle and the roast salsify. Put the puréed grapes on one side and fish on the other. Add the emulsion between the grapes and the salsify. Decorate with a few fresh grapes and lavender flowers. Finish with 1 to 2 sprays of extract of lavender on each plate.