Broccoli mousse sherry vinegar

00566 BROCCOLI MOUSSE SHERRY Vinegar INGREDIENTS for 4 PEOPLE 500 g broccoli, 3 large scallions, 450 g frozen spinach, 3 potatoes, a cucumber, olive oil, sherry vinegar, pepper, salt, sprigs of Chervil and dill, balsamic vinegar.

Cut the stems of the broccoli (keep the florets) and let them boil with the peeled potatoes in boiling salted water.

Drain, place in Blender, add spinach, defrosted, and passed it to get mashed.

Pass the puree through a sieve, add salt, pepper and sprinkled with olive oil and sherry vinegar.

Boil the florets of broccoli in boiling salted water.

Cut the cucumber lengthwise scoring eight strips.

Peel the shallots and finely slice them up.

A plate lined with paper baking-oven and move to Crown the cucumber strips, distributed within some slice of shallots, filled with the mashed potatoes and arrange in each ring some cimetta of broccoli.

Put in the oven already warm, at room temperature.

Place them in a serving dish and served with a soup of balsamic vinegar, chervil and dill.