Remove the stems of the apples and put the apples through a juicer (10 apples make
Slice the fillet from top to tail, running parallel to your chopping board to end up with 2 thin fillets. Place them on cling film next to each other. Season the fillets with salt and lime zest. Roll into thin cylinders and tie the ends.
Peel the apples (reserving the skins for the ‘Apple skins’ recipe) and cover with the lemon juice to avoid oxidisation. Brunoise the apples (dice into 3mm cubes) and place them inside a vacuum bag. Vacuum seal on the highest setting and then refrigerate until needed.
Use the apple skins reserved previously and finely cut into julienne strips. Place the strips in ice water to crisp. Refrigerate until serving.
Blanch the walnuts in a pot of boiling water until the skin begins to peel back. Strain the nuts, peel and discard the skin. Break each nut into 4 pieces and reserve until needed.
To assemble, place 5 cubes of compressed apple, 5 strips julienned apple skins, 4 walnut quarters,
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