Recipe: Andouillette au four

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