Recipe: Andouillette au four

Name: Andouillette au four
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 4 portions
Ingredients: éclats d'ail noir,crème moutardéeet salade d'échalotes grisesAndouillette au four et pommes miettes pour 4 personnes :; 4 belles andouillettes 5A*; 300 g de rattes du Touquet cuites vapeur épluchées et émincées; 3 échalotes grises (si possible)épluchées et émincées; 1 échalote ciselée; 20 cl de crème liquide 30%; 6 cl de vin blanc sec; 1 cuiller a soupe de moutarde blanche forte; beurre ,huile de tournesol; 4 gousses d'ail noir*; quelques grammes de gingembre haché; vinaigre de riz et huile de sésame; sel et poivre du moulin.

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

Prep 45 min

Cook 50 min

Total 1h35

Servings 4 serv.

Ingredients for 4 servings

black garlic flakes, mustard creamand gray shallot salad

Andouillette au four and potato crumbles for 4 people:
4 beautiful andouillettes 5A*
300 g of Touquet potatoes cooked in steam, peeled and sliced
3 gray shallots (if possible) peeled and sliced
1 shallot minced
20 cl of liquid cream 30%
6 cl of dry white wine
1 tablespoon of strong white mustard
butter, sunflower oil
4 cloves of black garlic*
a few grams of chopped ginger
rice vinegar and sesame oil
salt and ground pepper.

Step-by-step directions

1 The day before or in the morning for the evening
Pour a little oil into a dish, then slowly on the heat, roast your andouillettes on all sides, remove them, let them cool and then put them wrapped in plastic in the refrigerator for at least 4 hours.

2 The day of:
Put your potatoes to cook in steam, peel them, slice them and season them while still hot then sauté them (oil and butter) then turn off the heat and leave covered.

3 Turn on your oven to 190°(th6+)

4 Take out your andouillettes, arrange them on an oven-safe dish then make openings so that you can insert into each one a slice of potato and a black garlic flake then put in the oven for 20 minutes.

5 Prepare your shallot salad:
Pour your sliced shallots into a saucepan then cover with cold salted water let it come to a boil and this for 3 minutes then drain them, place in a bowl then add 2 tablespoons of rice vinegar and 1 spoon of sesame oil as well as a few grams of chopped ginger.

6 In a small saucepan pour the minced shallot and white wine let reduce then add your liquid cream salt (lightly) pepper let reduce by 1/3 turn off the heat then add the spoon of mustard stirring.
The end:
Sauté your potato crumbles a bit more then plate them on one side of the plate the beautiful andouillette in the center the shallot salad on the other side of the plate then pour your sauce to which you will have added a few pink peppercorns.
I know you're going to tell me: black garlic chef where are we going to find that?
As you know French cuisine has often appropriated products from all horizons.
As for black garlic I discovered it years ago working with a Korean friend: its taste and its tobacco aroma