Roast vegetables with seaweed
In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.
Hay-smoked cantal fritters, mixed salad & herbs
In the mood for a farmhouse delicacy? La Petite Grange chef Olivier Cloteau presents his easy recipe for hay-smoked cantal fritters, mixed salad and herbs.
for 8 to 10 people
Preparation: 30 min
Cooking time: 3 min
Rest : 3 h
- 250 g farm milk
- 1 small handful hay
- 20 g butter
- 20 g T65 flour
- 1 pinch salt
- 50 g grated cantal cheese (entre-deux or aged for extra character)
Tempura batter
- 100 g flour
- 1 egg
- Salt
Fritters
- 50 g tempura batter
- Frying oil
Dressing
- Radish shavings
- A few pickled shallots (or vegetable pickles)
- Mesclun leaf
1 - Heat the farmhouse milk and infuse the hay for 1 h.
2 - Prepare the cantal: make a roux. Add the smoked milk after filtering. Cook like a Mornay sauce. Add the grated cantal. Pour into half-spherical molds and freeze for 2 h.
3 - Meanwhile, make the tempura batter: beat the egg and mix with 20 cl water. Add the flour and a pinch of salt, and mix.
4 - Shape the fritters: gather 2 half-spheres and dip them in the tempura batter. Heat the frying oil to 180°C and cook the fritters for 3 min.
5 - Presentation: arrange 3 cantal fritters on a bed of mesclun. Decorate with radish shavings and pickled shallots (or vegetable pickles).
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