Cooking time: 20 minutes for fresh beans / 40 minutes for dry beans
If the beans are dried, soak them in a large bowl: cover with twice their volume of water and let sit overnight in the refrigerator.
This mousseline has been created to accompany the sea bream tartare for "The Taste of Fragrance," in particular Womanity by Thierry Mugler
- Dice the ham and chop the carrot, onion, garlic clove and celery into large pieces. In a cast iron Dutch oven or cocotte, sauté these ingredients in the duck fat.
- When the mixture is slightly browned, add the beans and bouquet garni and pour in the chicken broth. Do not add salt or pepper as this toughens the skins of the beans.
- Let cook: 20 minutes for fresh beans, 40 minutes for dried beans.
- Once the beans are cooked, season with salt and Espelette pepper and let cool.
- Separate the beans from the rest of the garnish and purée them in a blender with two tablespoons of the cooking liquid.
- Sieve the mixture into a fine purée.
- Add the cream and olive oil; season with salt and Espelette pepper.
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