John Myers
Contents
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Ingredients
Wild garlic pesto
- 200 g Wild garlic fresh
- 50 ml Olive oil
- Salt
Wild garlic crepes
- 125 g Flour
- 3 Eggs
- 125 ml Milk
- 1 shot Natural carbonated mineral water
- 1 pinch Salt
- 1 pinch Sugar
- 3 tbsp Wild garlic pesto
Filling: goat cream
- 300 g Goat cream cheese
Tomato jus
- 1 Shallot
- 2 can Sieved tomatoes
- 1 Clove of garlic
- Rosemary
- Thyme
- Oregano
- Pepper
- Salt
- 1 shot Gin
wild herbs Salad
- 150 g Wild herbs Salad
- 2 tbsp Walnut oil
- 2 tbsp Mango vinegar
- Pepper
- Salt
Instructions
Wild garlic pesto
- Puree the wild garlic with oil, add a little salt - done!
Wild garlic crepes
- Mix the milk, eggs, salt, sugar and pesto and add the flour. Let rest for 30 minutes. Bake the crêpes thinly on the crêpes iron or in the crêpes pan (otherwise the wild garlic aroma will evaporate. Brush with the goat cream and roll. Keep warm.
Tomato jus
- Briefly fry the shallot, add the garlic and deglaze with a little water. Add tomatoes and fresh herbs and season, then boil down for a long time. Happen at the end, do not puree. Add a dash of gin just before serving.
Serving suggestion
- Place the tomato sauce on the preheated plate as a mirror. Cut the crepes diagonally and place three cuts on the jus. Add the salad and decorate with chives or leek straw.
Nutrition
Serving: 100gCalories: 224kcalCarbohydrates: 10.1gProtein: 6.4gFat: 17.2g
