[usr 4]
Preparation:
Cut some of the candied lemon zest into julienne strips, chop the rest and set aside in the olive oil.
Peel the beets, cut them into small dice and cook them in chicken stock with the stock, garlic, parsley stems and salt.
Pea coulis:
Blanch the peas for a few seconds in salted boiling water, set aside about 50g whole; Thoroughly mix the rest with chicken stock, pass through a sieve, season and set aside.
Cooking:
Open the clams over high heat, shell them.
Finish and presentation:
In a deep plate, pour the pea coulis, arrange the whole peas, diced beets, clams, julienne of candied lemon, chervil and borage flower. Sprinkle with fleur de sel.
Source:A recipe by Alexandre Bourdas (Thuriès Gastronomie Magazine)
