Recipe: Boudin blanc de Rethel en deux cuissons

1 Pass the vegetables through a mandoline and mix them!

2 Blanch the tomato "for decoration"

3 Slice the onions very thin then melt them in a sauté pan with a good knob of butter and a drizzle of olive oil, add a small ladle of water and covered, salt and pepper, cook gently for about fifteen minutes!

4 Let cool and stuff the endive shells! Sprinkle with parmesan which will be gratinéed at the last moment!

5 Steam the boudin for about ten minutes, remove the skin and cut into medallions!

6 Color one half in a pan with a drizzle of olive to create our checkerboard!

7 Meanwhile melt a good knob of salted butter in a pan and when it sizzles add a good spoonful of Orleans mustard! Remove from heat and quickly toss the vegetables! pepper and salt!

Now we move on to plating and arrange harmoniously according to your imagination!