Recipe: The Soft Picard Faubonne

Name: The Soft Picard Faubonne
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: Gambas et légumes printaniers400 g de haricots de Soissons cuits puis passés a la petite grille de votre presse-purée*; 4 filets d'anchois allongés a l'huile d'olives; 12 câpres concassés; 12 queues de gambas décortiquées; quelques feuilles d'oseille; 50 g de fèves épluchées; 100 g de petits pois frais ou surgelés; 1 petite courgette détaillée en petites boules (cuiller a parisienne); "larmes d'inca"(petits poivrons) si possible; 12 cl de crème liquide (30%); beurre 1/2 sel; sel et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.1/5 (14 reviews) Other dishes

Prep 20 min

Cook 10 min

Total 30 min

Servings 4 serv.

Ingredients for 4 servings

Prawns and spring vegetables

Soft Picard Faubonne for 4 people:
400 g of Soissons beans cooked then passed through the small grid of your puree mill*
4 anchovy fillets diluted in olive oil
12 crushed capers
12 prawn tails shelled
a few sorrel leaves
50 g of peeled fava beans
100 g of fresh or frozen peas
1 small zucchini cut into small balls (Parisian spoon)
"Inca's tears" (small peppers) if possible
12 cl of liquid cream (30%)
salted butter
salt and ground pepper

Step-by-step directions

1 Cook your small vegetables "English style"
Boil very salted water then plunge your zucchini balls for 1 minute add your fava beans for 30 seconds then your peas for 15 seconds, drain and plunge into ice water then place on a plate.

2 In a saucepan pour the cream salt and pepper then add your sorrel just bring to a boil give a small blender stroke and keep warm.

3 In a pan pour a little olive oil then mark your prawn tails by giving a good turn of the mill
keep warm by keeping this pan which will serve us to heat your vegetables.

4 In a bowl mix your Soissons bean puree with your anchovy cubes and your capers pepper just (do not salt) then pour into a saucepan and heat stirring constantly.
Plating
In your pan melt a knob of salted butter and pass your small vegetables through it seasoning them.
In the middle of 4 hot plates arrange in a small circle your bean puree crowned with 3 hot prawn tails pour around your reheated sorrel coulis as well as your small vegetables well arranged.
if you come across these small peppers (Inca's tears) do not hesitate this will give an extra kick to your dish.
Then ask your friends if they know what they are tasting (smiles)
*As you know I am very attached to the fate of the Soissons Bean Agricultural Cooperative so in its evolution a natural puree named "The Essential" was created
coming soon for sale in all fine grocery stores.
www.haricotdesoissons.com