Tulipa spp • Tulips • In the Kitchen

Flavor varies from species to species, pea or bean flavor with apple overtone, also varies from garden to garden depending on the soil.

Remove the stamen and pistil - you now have a cup that you can fill!

Remove the petal heal (the white part – it is bitter) scatter in your favorite salad mix.

Crystallize the petals and use then in an ice cream garnish.

Fillets of Sole à la Tulipe

Ingredients

• 2 Sole fillets
• Salt, white pepper
• 100 ml clarified butter
• 1 Shallot finely chopped
• Juice from 1 lemon
• 60 ml fish stock
• 120 ml fish Velouté
• 4 Tulips

Instructions

• En Papillote
• Using foil or parchment paper cut a heart shape large enough to hold a fillet
• Place the fillet on one side of the heart
• Melt butter and clarify in a hot sauté pan
• Brush fillets with clarified butter
• Season with salt, pepper
• Add 1 tulip petal per fillet
• Fold and crimp foil/parchment paper to enclose the fillet
• Place on a sheet pan
• In a hot oven (450) bake until paper is brown, about 5-8 minutes
• Reserve on hot plates
• Melt butter and clarify in a hot sauté pan
• In sauté pan add shallots, lemon juice and fish stock, simmer and reduce
• Add the fish velouté
• Adjust seasoning
• Chiffonade cut 2 tulips (remove the petal heal) garnish on the fillets
• Reserve remaining tulip petals to garnish the plate

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