Europe 1 11:23 p.m., January 20, 2024
This week, it's chef Charleyne Valet from the bistro Le Cyrano who does the honor of offering one of her recipes to the Table des bon Vivants.
She invites you to recreate her version of pressed black pudding at home, accompanied by her potato millefeuille.
Enjoy your food !
Pressed black pudding, potato millefeuille from chef Charleyne Valet of Le Cyrano bistro
For 6 persons
Ingredients
For the millefeuille
8 large, firm-fleshed potatoes
850g butter
120g salmon roe
Salt pepper
For the black pudding press with candied quince
500g Black Pudding Flesh
150g Candied quince
For the saffron cream
3 tablespoons of raw cream
2g of saffron pistil
Salt
The millefeuille
Peel potatoes.
Make thin slices using a mandolin lengthwise.
The slices should be quite thin and flexible, around 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 an oven preheated to 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.
The pressed blood sausage
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 a cool place.
Unmold and portion, then place the pressed sticks in the pan.
Saffron cream
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.