Endive and celeriac mille-feuille
Mille-feuille of endive and celeriac confit with lychee mead, yellow carrot juice reduction with cider vinegar by Alexandre Marchon
Ingredients for 4 people
1 bottle of lychee mead
1L carrot juice
4cL cider vinegar
Preparation time: 1 hour
Cut very thin slices of celeriac with a mandolin.
Cut an endive in half lengthways.
Place slices of celeriac between each endive leaf.
In a frying pan over low heat, place a dab of salted butter, then the endive mille feuille. Deglaze with the lychee mead, and fry on both sides over a very low heat for 30 minutes.
Reduce the carrot juice to half ice, then add a knob of butter. Season with salt, pepper and cider vinegar.
Arrange the endive mille feuille on a warm plate.
Drizzle with a spoonful of carrot sauce.