Pistachios – Roll, Cutlet & Croquette with Tomato Mustard Coulis
Ingredients
10 g Shitake mushroom chopped
10 g Button mushroom chopped
10 g Porcini mushroom chopped
20 g Ricotta cheese
30 g California Pistachios - crumbed
100 g Potato – Roast, peel and mash
50 g Cherry tomatoes
20 g Asparagus, blanched for plating
50 g Tomato
30 g Onion
10 g Garlic
5 g (each) Salt & paper
20 ml Olive oil
100 ml Olive oil – extra for shallow frying
20 g Panko Bread Crumbs
Instructions
- Melt butter in a pan on medium heat.
- Sauté onion, garlic and mushrooms; Season with salt and pepper. Once this cooks, keep aside and let the mixture cool down.
- Add roasted, peeled and mashed potato, chopped parsley, pistachios, ricotta cheese & truffle oil.
- Divide the mixture in three portions.
- Roll one with thinly shaved zucchini slices
- Prepare a round cutlet with second. Shallow fry in olive oil.
- Make a cigar (croquette) with the third. Crumb and fry this.
- Serve with tomato mustard aioli.
Anuj Kapoor
Chef Anuj Kapoor, Executive Chef of The Grand Hotel, New Delhi, India, is a graduate of the Hotel Management School [IHM, Lucknow].
