The strongest of the three new Maille mustards, but still relatively mild, this mustard zings along when paired with the freshest of vegetables as in this recipe.
- 300g Vegetable Stock
- Lemon Balm
- Lemon, one zest
- 1.4g Agar
- 400g White Button Mushrooms
- 1 Bunch Chives
- Maille Mustard with White Wine, Green Peas and Chive Blossoms
- 1 Soup Spoon Light Cream
- Fleur de Sel Sea Salt
- Oxalis or Sorrel Leaves
- One Bunch, Radishes
Prepare the ‘lemon-balm jelly’:Bring 300g of vegetable stock to the boil. Add one lemon zest and leave to steep in the jelly for 20 minutes, covered. Drain off the water with a small conical strainer. Weigh off 250g of the infusion, bring it to the boil and add 1.4g of agar.
Pour a fine film of the infusion into the plates (about 3mm thick) and leave to cool. Finely chop the chives and sprinkle over the top. Dice the mushrooms and radish into small cubes.
Prepare the mustard cream:Sieve the Maille mustard and add a few drops of cream.
Arrange the diced mushrooms and radish over the jelly. Use a small spoon or a paper cone to drip the cream over the jelly. Add some oxalis leaves and a small pinch of sea salt.
Recipe by Emmanuel Renaut, winner of the Meilleurs Ouvriers competition for the best craftsmen in France, Maison Maille Chef awarded 3 Michelin stars.