Les restaurants Le Singe Vert et Jules Bistro, du groupe Forgeois, ont désormais un nouveau chef. Gwen Lepape au restaurant Le Singe Vert & Jules Bistro. Il nous livre cette recette de saison.
Tuna Spring Roll – Soybean Coulis
Tuna Roll:
3 oz. pc. sushi tuna
Savoy cabbage
TYJ spring roll wrapper
Pickled ginger
Cracked black pepper
Egg yolks
Season tuna and wrap, with ginger, in cabbage that has been blanched and flattened. Roll in spring roll wrapper and seal with egg yolks.
Soybean Sauce:
1 bag soybeans blanched and cleaned
2 clove garlic chopped
2 thai chili chopped
1 bunch cilantro blanched
lime juice to taste
fish sauce to taste
Blend all ingredients in blender until smooth. Season with lime juice and fish sauce.
To Serve:
Soy sauce
Green tabasco
Kosher salt
Fry roll until golden outside and rare inside. Slice into 6 pieces. Line up on plate and sprinkle with salt. Garnish plate with soybean sauce.
Sprinkle with soy sauce and green Tabasco.
Le Singe Vert
160 7th Avenue
New York, NY 10011-1813
(212) 366-4100
Jules Bistro
65 St Marks Pl
New York, 10003
(212) 477-5560