Recipe Didier Galet.

ingredients:

Coffee Sauce:

1 part coffee

1/2 part wild broth

a little brandy

Tonka Bean Sauce:

1 onion

½ cup white wine vinegar

3.5 dl clear broth

4 crushed Tonka Beans

1 tbsp lemon juice

1 dl cream.

parsnip mousse

500g parsnips

100g butter,

6 grams of salt

Preparation:

Boil the coffee, add a little brandy and broth.

Fry a finely chopped onion and add white wine vinegar, clear broth, crushed Tonka beans, a little lemon juice and cream. Then boil, pass through a fine sieve and mixed with the kneaded butter.

Roasting at high temperature fillets Cervena beautiful pink.