Avocado & Crème Fraîche Purée Garden
Pure comfort with a gourmet soul.
Recipe: by Scott Parker
Ingredients:
- 2 avocados
- 2 tbsp crème fraîche
- Zest and juice of ½ lime
- Salt, to taste
How To Make Avocado Purée
- Blend the avocados, crème fraîche, lime zest, and lime juice until completely smooth and silky.
- Season with salt to taste.
- Chill until ready to plate.
- Garden Elements
- Baby Vegetables
- Use a mix of:
- Baby carrots (different colours if possible)
- Radishes
- Baby beets (different colours if possible)
- Baby courgettes
Slice some finely and leave some whole or halved for texture and height. Lightly pickle beforehand for brightness and acidity.
Ingredients:
- Plain savoury crackers
- Nori
- Black olive tapenade
How To Make Nori Olive Soil
- Crush the crackers in a pestle and mortar until crumbly.
- Add torn nori and continue crushing.
- Mix through small amounts of black olive tapenade until you get a dark, earthy “soil” texture.
Ingredients:
- Fresh rocket cress
- Smoked trout caviar
To Plate:
- Spoon the avocado purée into a shallow bowl and gently spread it out.
- Top with the nori olive soil, allowing some of the purée to remain visible.
- Arrange the baby vegetables naturally into the soil and purée to create a “garden” effect.
- Finish with fresh rocket cress and smoked trout caviar.