Charleyne Valet's recipe for pressed black pudding, potato millefeuille and saffron cream
For 6 persons For the millefeuille
8 large, firm-fleshed potatoes 850g butter 120g salmon roe Salt pepper Peel potatoes. Make thin slices using a mandolin lengthwise. The slices should be enough. thin and flexible, approximately 2mm. Melt the butter in a saucepan over low heat. In a gratin dish at least 12 cm high, place parchment paper over the entire dish. The dish should be lined on the bottom and sides. Mix the butter and potatoes, add salt and pepper. Arrange the potatoes layer by layer until they reach the height of the gratin dish. Add parchment paper on top before putting the millefeuille in a preheated oven at 180° for 1 hour 45 minutes of cooking. Remove from the oven, place a weight on the millefeuille and let it cool for 4 hours. Then unmold and portion it before browning it in a buttered pan. While the millefeuille is in the oven, start pressing the pudding. For the black pudding press with candied quince
500g Black Pudding Flesh 150g Candied quince In a terrine dish lined with parchment paper. Make a layer of black pudding flesh, then candied quince cut into 3 cm thick strips and finish with a layer of black pudding flesh. Cover the terrine with baking paper. Press the terrine dish with another dish. Reserve in the fridge Unmold and portion, then place the pressed sticks in the pan. For the saffron cream
3 tablespoons of raw cream 2g of saffron pistil Salt In a saucepan, put the raw cream, saffron pistils and salt. Bring to the boil then put on low heat to infuse the saffron well. Then strain the cream to remove the saffron pistils. For training
Line your plate with saffron cream, then place the potato millefeuille and the black pudding. You can add salad leaves to add a little freshness and crunch. |
