Carrots, chana dal and Zorri oil

• 20 stem Zorri Cress                                       
• 4 each Floregano                                           
• 4 leaves Shiso Leaves Purple                                    
• 4tsp Zorri oil                                                    
• 20gr melted ghee                                          
• 500ml vegetable stock                
• 4 medium carrots                                                          
• 12 each small silverskin onions                
• 40gr chana dal                                 
• 20gr chia seeds                              
• salt and white ground pepper
• vegetable oil for frying

• Using a Japanese mandoline, make some fine long strips out of the carrot and keep the middle, (the cylinder left over from the machine) to poach in the vegetable stock.
• Cook the carrot strip flat , in a hot oven, with a drizzle of Zorri oil and the seasoning.
• Fry the Shiso Leaves Purple in vegetable oil and burn the small onions with a torch.
• Brush the poached carrot with the ghee and roll them in the Chia seeds.
• Add the Chana Dal on top of each carrot, cylinder.
• Dress the plate with the carrot strip, carrot cylinder, freshly cut Zorri Cress, the fried Shiso leaves, Floregano, the silverskin onions and a drizzle of Zorri oil.

To make 150ml of Zorri oil:

• Emulsion one punnet of Zorri Cress with 150ml of Grapeseed oil in a high speed blender.
• Pass through a coffee filter overnight, collect the oil and reserve the pulp to add flavor other dishes such as gnocchi, mash potatoes , consommé, soupe…etc.  

Recipe: Franck Pontais