Roasted Apple with Hibiscus Mustard Sauce

Roasted Apple with Hibiscus Mustard Sauce

📍Ingredients for 4 servings:

• 1 large Golden apple
• 1 small cooked red beet
• 2 shallots
• 20 cl of unfiltered apple juice
• 40 cl of coconut milk
• 1/2 baguette from the day before
• butter
• frying oil
• 2 tablespoons + 1 teaspoon of hibiscus mustard
• 2 star anise
• salt, freshly ground pepper
• optional garnish: chervil sprigs, chives


Cooking the Apples:

  • Peel the apples, and reserve the peels.
  • Using an apple corer, remove the cores of the apples, keeping them with the peels.
  • Using a sharp knife, cut the apples into large cubes.
  • Trim the rounded ends slightly on 4 sides and both ends.
  • Keep these trimmings to add to the beet juice.
  • In a skillet, make a brown butter, and brown the apples on all sides.
  • Add butter regularly to achieve a nice color over moderate heat.
  • Add the star anise, roughly chopped shallots, apple peels, and cores.
  • Brown everything for a few minutes.
  • Then, off the heat, deglaze with a little water, then cover.
  • Remove the cooled apples onto 4 small shallow plates.

Beet Juice:

  • In a blender, finely blend the red beet, shallot, apple trimmings with apple juice and 30 cl of water.
  • Pour the obtained puree into a saucepan and cook for 10 minutes covered over very low heat.
  • Strain the obtained juice through a very fine mesh sieve.
  • Pour the remaining pulp into a bowl, add a teaspoon of mustard and a tablespoon of butter.
  • Mix and keep warm.

Fried Bread:

1. Cut the half baguette into 4 pieces
2. In a skillet, heat frying oil, dip the bread to brown on all sides.
3. Drain on paper towels.

Preparing the Sauce:

1. In the skillet, add the browned apple trimmings to the coconut milk, bring to a boil.
2. Over moderate heat, add the mustard, beet juice, mix.
3. Cook for a minute then strain through a fine sieve, keep warm.

In a non-stick skillet, prepare a new brown butter, sauté the potatoes over medium heat. Once browned, add the candied oranges cut into quarters, pistachios. Add a little syrup, keep warm.

In an oven at 80°C, heat the plates of apples, the red beet puree, and the fried bread for a few minutes. Reheat the mustard cream, adjusting the seasoning with salt and pepper.

Pour the sauce into the bottom of the plates, place a quenelle of beet on the apples, place a fried bread, herb sprouts, and serve immediately.

Recipe by Philippe, Head Chef at The Popote.

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