Atsushi Sato
Jul 20, 20222 min
Updated: Jul 21, 2022
Recipe created by Masayoshi Haraguchi, ex-chef at Dominique Bouchet, Paris
Masayoshi Haraguchi is the ex-chef at the Michelin starred restaurant, Dominique Bouchet Paris. He also has an Instagram account, masacomic.paris, Youtube channel, Masacomic and TikTok, Masacomic, where he provides some of his favourite recipes.
"Today I present a great no waste food recipe. Fruit and veggie skins often get discarded in the food prepping process, but did you know that those peels are packed with nutrients and also many strong flavours? I made white asparagus with fennel salad yesterday but there were many skins and stems left. So, I decided to make a white asparagus panna cotta, using these leftovers. It’s a very simple recipe with so many different flavours. This time I presented it in a gorgeous traditional Japanese vintage cup from Maison Sato. I hope you enjoy it." -Chef Masayoshi Haraguchi.
Ingredients for 4 people:
Panna cotta
200g white asparagus skins or scraps
50g fennel stems
50g chicken stock or vegetable stock
200g milk
100g cream
5-6g gelatine
2 pinch salt
a little curry powder
Tomato coulis
2 piece tomato
2 pinch salt
2-3 tbsp olive oil
1 tbsp red wine vinegar or sherry vinegar
Fennel green oil
20g fennel leaf
40g olive oil
1 pinch salt
White asparagus panna cotta
Finely chop all white Asparagus skin. Separate the fennel into leaves and stems and chop the stems.
Add chopped white asparagus skin and fennel stems to the pot with the broth. Cover and simmer on low heat for about 10 minutes.
Add milk and cook 5 more minutes, lightly season with salt and curry.
Puree the mixture with a hand blender until smooth, then strain the mixture.
Add the cream, put a small amount of liquid in a pan, add the gelatine to the liquid, dissolve and return gelatine mixed amount to the pan.
Place the container in ice water, stir the liquid to cool it down completely.
Pour into your favorite cup and keep in fridge to set (at least 2 hours).
Tomatoes coulis
Wash the tomatoes and cut them into small pieces.
Place the tomatoes into a bowl, add salt and olive oil and stir well. Marinate for about 15 minutes.
Puree the tomatoes with a hand blender and strain.
Add red wine vinegar and olive oil to taste.
Fennel oil
Lightly chop the fennel leaves, add salt and olive oil and mix with a hand blender then strain with a fine strainer.
The recipe is presented in a vintage chawanmushi bowl from the selection at Maison Sato.