A great pasta dish for any occasion:
Stalk mush is also sold in stores as turnip greens, but in case you can’t get any you can add this dish with chard or spinach leaves. At the beginning, make a farce from 150 g of fillet of brill. To do this, cut the brill into cubes, marinate with egg white, salt and pepper and a dash of Pernot, season with salt and freeze briefly (so that the heat is not too high when cutting the fish pieces and the farce coagulates). Cutter with half of the whipped cream and parsley and spread through a sieve. Stir with a tiny bit of whipped cream until smooth and season one more time.
For the spinach mat, remove the stem from spinach leaves, blanch in hot water for a few seconds and quench in iced water. Now spread them out on a kitchen towel. For the stem vegetables, cut shallots into small cubes.
Glaze them in butter. Add the stalk mush, freed from the coarsest stems. Extinguish with poultry broth and cook for 30 seconds until the vegetables collapse slightly. Season with salt and pepper and some freshly grated nutmeg. For the white tomato butter, start by slicing shallots into strips. Sauté briefly together with the mushrooms cut into thin slices.
Extinguish with the tomato stock. Add pepper, new spice, salt, half clove of garlic. Reduce by half and lightly thicken with cornflour (
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