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More InfoRecipe details
Cherry tomatoes of "Les Serres Lacoste" salad with smoked sea salt, 'Deo Gracias" cheese, basil sauce and "Yukon Gold" chips
Ingredients:
- 10 red cherry tomatoes
- 10 yellow cherry tomatoes
- 1 ‘’Deo Gracias’’ (ewe cheese of Charlevoix)
- Smoked sea salt
- Fresh basil
- 250 ml water
- 2 sheets of gelatine
- ¼ pastille of vitamin C
- 2 creamer bulbs
- 60 ml extra virgin olive oil
- 125 g baked 'Yukon Gold' potatoes
- 2 white of eggs
- 15 ml melted butter
- 45 g espelette pepper
- 42 g floor
Method:
Yukon Gold chips:
- Mash the baked potatoes in a food processor and add the white of egg, the melted butter and floor.
- Roll out that on a plate with greaseproof paper, sprinkle with espelette pepper and cook at 350C (165F) during 5 minutes.
Salad:
- Blanch the tomatoes et refresh in cold water with ice.
Slice the cheese in 4.
Basil infusion :
- Prepare by infusion the basil and vitamin C in the boiled water.
- Leave the gelatine swell and add in the infusion.
- Put this infusion in the whipper and add 2 creamer bulbs.
Presentation:
In a big plate, put down 5 cherry tomatoes and sprinkle with smoked sea salt. In the center, put down 1 slice of cheese. Make an incision in this slice and put on 1 'Yukon gold' potato ship. Make a rosette with the whipper of infusion and add fresh basil on the top.