andouille
and andouillette
CHABLIS ANDOUILLETTE
WITH FONDANT CARROTS AND HERBS
serves 4 INGREDIENTS : •4 andouillettes •600 g spring carrots •40 g butter •30 g sugar •2 shallots •200 ml Chablis wine •150 ml liquid cream •1 bunch of chervil, tarragon or chives INSTRUCTIONS : •Peel and wash carrots, leaving a bit of green stems. •Sauté them 3 minutes with the butter in a skillet. •Add the sugar, coat them well in it, then cover them with water. •Cover with a sheet of parchment paper, cook at medium heat for 15 to 20 minutes to glaze them. •Chop the shallots. Place them in a saucepan with the white wine, salt and pepper. Reduce by half over medium heat. •Add the cream, continue cooking for 10 minutes to obtain a smooth sauce. •Brown the andouillettes 8 to 10 minutes in a pan over medium heat with a spoonful of oil, then finish cooking them 5 minutes in the sauce. •Chop the herbs coarsely, mix them with the carrots. •Serve piping hot.
PAN-FRIED ANDOUILLETTES
WITH CHANTERELLES
INGREDIENTS : •4 andouillettes •400 g chanterelle mushrooms •20 g butter •1 shallot •1 sprig of rosemary •Salt and pepper INSTRUCTIONS : •Cut each andouillette into quarters. •Clean the chanterelles and finely slice the bigger ones. •Slice the shallot thinly. •In a skillet, cook 20 g of butter on medium heat. Add the andouillette rings, mushrooms and shallot. •Salt, pepper and sauté everything roughly 7 minutes over low heat. •Serve immediately on plates and decorate with a few rosemary sprigs
BASQUE ANDOUILLETTE PIE FONDANT, LOBSTER
serves 4 INGREDIENTS : For the pie •375 g butter •10 rock salt •10 coarse sugar •100 g milk •500 g flour •1 g Espelette chilli pepper •Thyme flower For the lobster stock •2 lobsters, 500/600 g each •50 ml Armagnac •100 ml white wine •1 carrot •1 leek •1 onion •1 celery stalk •2 garlic cloves •1 tomato •1 bouquet garni •Salt, Espelette chilli pepper For the lobster fricassee •The lobster meat (about 400 g) •The shellfish broth, unreduced •12 shallots •200 g duck fat •16 tomato flakes •12 tarragon leaves •Salt, Espelette chilli pepper Presentation •350 g Basque andouillette •5 ml olive oil INSTRUCTIONS : For the pie •Mix all ingredients, without kneading the dough too much. Leave to rest. •Spread the dough. Cook it ¾, then carve out circles using a 10 cm cookie cutter. For the lobster stock •Immerse live lobsters in boiling water for 5 minutes. Peel the tails and claws. Set aside these chunks of meat. •In a large pot, fry the aromatic garnishes and the lobster carcasses in the duck fat. Once all is browned, deglaze with the Armagnac. Reduce until dry. Moisten with the white wine. Leave to reduce, then wet with 1.5 litres of water. Season with salt and Espelette chilli pepper, add the bouquet garni. Cook at a slow boil for 90 minutes. Mix the stock, then pour through a sieve. •Reserve half of this broth, reduce the rest by half to create sauce. For the lobster fricassee •Coarsely chop the lobster meat. •Preserve the shallots in duck fat. Once candied, remove the meat and chop it finely. •Dice the candied tomatoes. •Brown the lobster in a bit of duck fat. Then, add the candied shallots, the candied tomatoes and the snipped tarragon. Moisten with a bit of lobster stock to bind the mixture. Adjust seasoning if necessary with salt and Espelette chilli pepper. Presentation •Over each ring of dough, spread the lobster fricassee. •Slice the andouillette into thick, 1 mm strips. Then cut each strip in a semi-circular shape. Cover the lobster fricassee with the andouillette half-moons by slightly superimposing them, as if one were making an apple pie with apple slices. •Just before serving, place in the oven at 180°C for a few minutes. •Place one pie in each plate, pour a sliver of reduced shellfish sauce. Pour a few drops of olive oil.