Difficulty: 3/5
Empty the anchovies and fillet them carefully.
From each pastry sheet, cut 3 discs using a round cookie cutter. Brush with melted butter and sprinkle with blue poppy seeds. Grill under the salamander until golden.
Wash the zucchini, eggplant, and red pepper; dice into brunoise. Sauté in a pan with olive oil over low heat for 10 minutes.
Peel and degerm the garlic cloves, blanch briefly, cut into thin strips (petals), and preserve in orange juice.
Infuse lemongrass sprigs in the vegetable broth, strain, reduce by half, add cream and lemon juice, then whisk in butter pieces off the heat. Season to taste.
Season anchovy fillets with salt and pepper, drizzle lightly with olive oil, and grill under the salamander for 2 minutes per side.
To plate: Place a pastry disc on the plate, top with a spoonful of vegetable brunoise, a few garlic petals, and an anchovy fillet. Repeat layers twice, finishing with a disc. Drizzle with olive oil and surround with lemongrass cream.
Recipe created by Chef Hubert
