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Mille–feuille of Petit Bouchon
in fresh turmeric, celery and saffron sauce

serves 6

100g fatty pancetta
240g butter puff – 18 carefully cut rectangles 3cm x 8cm – we make our own (and wish more restaurants did) but a good substitute is the locally made classic butter puff from Carême is an acceptable substitute for the home cook – to find your closest stockist click here
60 (600g approximately) Petit Bouchon
50g salt
50g EV olive oil
ice bath

30g shallots, peeled weight, finely chopped
3g peeled weight, very finely julienned fresh turmeric
150g unsalted butter, cut into pieces
sea salt
white pepper, freshly ground
150g celery julienne
105g strained mandarin juice
105g white wine
1 pinch Iranian saffron
90g cream
celery leaves ½ bunch dill, stalked an finely chopped

Cover the puff sheet with the pancetta and cut to size, put on a silicon or baking parchment covered baking sheet, cover with another sheet and refrigerate.
Put a pot of water on high heat. When it starts to boil add the 50g sea salt and EV olive oil. Using a pasta basket drop the Petit Bouchon for 30 seconds, remove them from the blanching water and toss the into the ice bath. Remove the mussels from their shells, drain them and moisten them with a little EV olive oil. To this point can be done in advance.

pre heat oven to 180°C
Put another tray on top of the puff to weight it down, put it in the oven and set a timer for 12 minutes. When the time goes, check the puff and either cook a little longer or turn the oven off and keep the puff warm in the oven. Sauté the shallot and turmeric in the butter and season well. Add the celery cook for a minute then add the mandarin juice, wine and saffron and boil shaking constantly until the sauce is emulsified and thickened.

When you are certain the puff is ready, add the cream, bring to the boil, stir through and remove from the heat. Start to plate the mille–feuille, then add the mussels to the sauce, stir over and return to very low heat for a minute. Longer and they will be ruined. Assemble the mille–feuille with three mussels on each layer and a few celery leaves in between. Spoon the remaining mussels and sauce around the edge, scatter the dill and serve immediately.

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