Europe 1 07:05, July 20, 2022
As in The weekend walks, Vanessa Zha begins her columns by taking us on a journey and giving good plans for the summer.
Marion Sauveur focuses on a product every day.
Marion Sauveur… like every day, we discover or rediscover a summer product. Today, it is an aromatic plant.
Sage !
We are right in the season of this grass with almond-green leaves.
It belongs to the same family as basil, mint or even thyme: the lamiaceae.
It has been used since Antiquity both as an aromatic and for its medicinal properties, in particular its digestive and anti-inflammatory properties.
But also very appreciated for its pronounced taste which enhances the dishes.
It goes wonderfully with meat… in a tomato sauce or even in a fruit salad.
It is used fresh... but you can also dry it to make herbal teas or to flavor your good meals throughout the year.
If you buy fresh sage, take a good look at the appearance of the leaves: they should have a nice uniform color.
How do you propose to cook sage?
I love it in saltimbocca… this veal roll, with a bit of ham, cheese for the greediest… and sage which helps digestion.
But this morning, I'm craving some tempura… these light donuts are delicious with herbs from the garden.
It's perfect for an appetizer and it's easy to make.
We start with 20.07 - SOUND TEMPURA SAGE mix the flour, egg yolk and olive oil.
Gradually add iced sparkling water…until the batter is smooth.
Leave the dough to rest for an hour in the fridge, before incorporating the whipped egg… Dip the sage leaves, one by one… before frying them in very hot oil until soft. delicately golden… END SOUND A little salt… and we don't wait to serve them especially!
Every day, you ask a chef for a tip.
Yes, today it's chef Adrien Ferrand, from the Parisian restaurant Eels.
He loves working with sage… and sage flowers.
Here are her tips for using sage at home.
“What I love doing the most with sage is frying something in foamy butter… So a little bit of semi-salted butter, we bring it up to temperature… and then we put 4-5 leaves in it of sage.
And there we come to infuse the sage leaves in this butter… And there we are going to put the gnocchi and coat them in this foaming sage butter.
That for me is the absolute kiff!”
At Eels, Adrien Ferrand gives pride of place to sage, particularly in his dish of yellow poultry rolled with harissa.
He accompanies it with sage crisps, sage oil… and he also infuses the sage in his juice.
Marion, do you have a second address to recommend for us to taste a dish with sage this summer?
Yes, if you are in Sologne… go for a walk at the Sources de Cheverny… a very nice address.
Chef Frédéric Calmes offers a sage-based dessert at the gastronomic restaurant, Le Favori!
The leaves are infused in sunflower honey, before being mixed with… and served with a meringue.
https://www.sources-cheverny.com/
Thanks Marion. The recipe and all the Destination Vacances references can be found on Europe1.fr. See you tomorrow !
RECEIPTS
Sage tempura and other fresh herbs
40 fresh sage leaves
150g flour
20 cl of ice-cold sparkling water
1 egg
1 C.
olive oil
frying oil
salt
pepper
In a bowl, pour the flour and make a well in the middle.
Add the egg yolk and olive oil.
Mix - by hand - adding the sparkling water as you go...until you obtain a smooth and homogeneous paste.
Iced sparkling water will make the preparation lighter… and very crispy.
Place the dough in the fridge for at least an hour… before whipping the egg white into stiff peaks.
And gently incorporate it into the preparation.
All that remains is to dip the sage leaves in the batter… and fry them in very hot oil until the surface takes on a nice crispy golden color.
Salt and serve immediately.
Foaming sage butter from Adrien Ferrand of the Eels restaurant
https://www.restaurant-eels.com/
100g semi-salted butter butter
4-5 sage leaves
gnocchi
Start by heating your butter in your pan.
It must become foamy.
Once it is foaming, add 4-5 sage leaves to it.
After a few minutes, we add cooked gnocchi that we will coat with this foaming sage butter.