Apple a la Meunière with Potato Purée and Capers

By corlear

Ingredients

• For the Granny Smith apple juice:
• 14 oz Granny Smith apples
• For the apple reduction:
• 1 cup apple juice see previous step)
• For the honey and vinegar sauce:
• 11/2 tbsp honey
• 1 tbsp Sherry vinegar
• 2 tsp capers
• 1 tsp caper juices
• For the noisette butter:
• 11/4 cup butter
• For the meunière sponge:
• 11/2 cup water
• 83/4 oz noisette butter (see previous step)
• 1/2 cup butter
• Note: Minimum recommended amount to be able to emulsify the sponge.
• For the potato purée:
• 41/4 oz mashing potatoes
• 31/2 tbsp noisette butter (see previous step)
• 11/2 tbsp single cream (35% fat)
• salt
• For the capers in hazelnut oil:
• 20 capers, whole and firm
• 11/2 tbsp hazelnut oil
• 1/4 cup water
• For the apple slices:
• 1 Golden Delicious apple
• To finish:
• 3/4 tbsp hazelnut oil
• 3/4 tbsp honey

Details

Servings 4

Preparation

Step 1

For the Granny Smith apple juice:
1. Fill a dish with boiling water.
2. Core the apples and cut them into eighths.
3. Plunge the apples in boiling water for 5 seconds. Drain and cool in iced water.
4. Liquefy the apple and put the liquid in a tall, narrow dish.
5. Leave to rest in the freezer so that the impurities solidify on top and are easier to extract.
6. Remove the impurities with a slotted spoon.
7. Sieve the apple juice.

For the apple reduction:
1. Reduce the apple juice until it has the consistency of liquid caramel.

For the honey and vinegar sauce:
1. Caramelize the honey and add the vinegar, capers and caper juices.
2. Deglaze over a low heat and strain. The consistency should be of liquid caramel.

For the noisette butter:
1. Place the butter in a pan over a medium heat. When the butter is golden brown, remove from the heat and sieve.

For the meunière sponge:
1. Mix the ingredients in a round metal dish (8" in diameter and 10" high). Heat at 60-160ºF and keep warm.


For the potato purée:
1. Peel and roughly chop the potatoes.
2. Put in salted cold water, bring to the boil and cook for approximately 20 minutes. Drain.
3. Sieve the potatoes to make a smooth purée.
4. Gradually whisk the hot cream and warm butter into the purée potato in a warm place. Season with salt and keep warm

For the capers in hazelnut oil:
1. Soak the capers for 30 minutes in water to remove the excess vinegar.
2. Drain the capers and leave them to marinade in the hazelnut oil.

For the apple slices:
1. Core and peel the apple and cut it into 6 slices (approximately 2/3" thick x ¾" wide x 2¼" long. Approx. 1 oz).

Final Steps & Preparation:
1. Caramelize a little honey in a frying pan and when it starts to brown, add 4 apple slices and glaze them.
2. Deglaze with a little water if necessary. Leave to simmer and add the Granny Smith reduction. The sauce should have the consistency of liquid caramel.
3. Emulsify the meunière mixture a Thermomix and whisk the surface to introduce as much air as possible and make a foam that we call sponge.
4. Put a sautéed apple slice and its reduction in the left-hand part of a small dish and drizzle a ring of vinegar and honey sauce around it.
5. Place the capers in a line in the middle of the dish and dress with the hazelnut oil.
6. Place a quenelle of potato purée on the opposite and top with a spoonful of meunière sponge.