Squash in 3 ways and Brussels sprout

(for 4 portions)

• 1 punnet Vene Cress
• 1 medium-sized squash
• 1 tsp molasse (date) 
• 2 tbsp olive oil 
• 2 Brussels sprouts 
• 2 pinches of ground white pepper

• Blanch the Brussels sprouts in salty water, refresh and cut into quarters.
• Peel and cut the squash, make 4 batons of 1 cm thick and 8 cubes and slice the rest.
• Blanch the batons and cubes and refresh.
• Roast half of the slices in a hot oven with 1 tsp of olive oil with the white ground pepper.
• Steam the other half, once cooked, crush to make a puree and pass through a fine sieve to get a smooth mousseline.
• Dress the plate placing the baton at the centre, add the cubes some roasted slices.
• Pipe a few dots of mousseline.
• Add the wedges of Brussel sprout, a few drops of cooking juice and a few dots of molasse dates.
• Finish with the Vene Cress and serve.

Recipe: Franck Pontais