Servings:
4
Prep time:
40
Cooking time:
5
INGREDIENTS
- - 100 g almonds
- - 100 g cashew
- - 50 g of avocado
- - 25 g of lupine, soaked
- - 1 leek
- - 1 lemon
- - extravirgin olive oil
- - salt
- - White pepper
- - flowers
- - Mixed herbs
INSTRUCTIONS
- Obtained from the lemon 2-3 pieces of thin skin (without the white part) and then squeeze it.
- Gather in the mixer the almonds, the cashews and the lemon peel, then finely chop at maximum speed for a few seconds and then continue gradually incorporating 150 ml of water until it reaches a creamy and solid consistency. Eventually check for salt and let stand the cream in the refrigerator for a few hours.
- Peel the leek, browse it and reduce the leaves into rectangular strips from about 12 x 4 cm. Blanch the strips in salt water for one minute and let them to cool immediately in cold water. Drain thoroughly and season with 1 to 2 tablespoons of oil.
- Peel the avocado and cut into cubes, basting once with a little of the lemon juice. Below, private lupins of their peel and chop with a knife.
- Stir well the cream of almonds and cashews rested in the refrigerator with avocado and lupins, and season with a sprinkling of white pepper and salt if necessary.
- Reduce the pâté in quenelle, helping you with 2 tablespoons upside down on each other; arrange them on dishes and cover each with leek leaves and, eventually, complete with edible flowers and herbs.
