Taste of spring with Coq d'Argent -

Ingredients

• 10g basil
• 10g flat leaf parsley
• 10g chives
• 10g coriander
• Juice of 2 lemons
• 400ml olive oil
• 200ml vegetable oil
• 5g fennel seeds
• 1 sprig of thyme
• 1 garlic clove
• 2 shallots, thinly sliced
• 4 tomatoes blanched and cut in 5mm dice
• 100ml white wine vinegar
• 1kg mushrooms
• 1 garlic
• 2 confit shallots
• 250ml double cream
• 10ml white wine
• 1tsp ascorbic acid
• 500g butter
• Salt
• White pepper
• 3tbsp truffle oil
• 14g Agar-Agar or 8 gelatine leaves
• 750g of bread crumbs
• 50g of basil
• 50g flat parsley
• 1 cooked garlic clove
• 250g Butter melted