1 Peel your apples and use a corer to remove the center. Cut out the 8 most beautiful slices, keeping the center, about 1/2 cm thick. Cut the rest into large dice, then cover and refrigerate.
2 Peel and finely slice your onions. In a saucepan, melt 1.1 oz (30 g) of butter. Once melted, add the onions, season with salt and pepper. After 5 minutes of cooking, cover with cider and let simmer gently until the end of the recipe, then set aside.
3 In a large flat skillet, add 1.75 oz (50 g) of butter and a dash of oil. When it becomes slightly brown, pan-fry your apple slices seasoned with salt and pepper for 2 minutes on each side and transfer to a plate. Heat the skillet again, then sauté the diced apples. Season with salt and pepper, and when well browned, add a few drops of cider vinegar and transfer to a small bowl.
4 In the same cleaned skillet, add the remaining butter and a few drops of oil. When hot, sear the slices for 2 minutes on each side. As you'll see, the skin will come off naturally during cooking, you'll just need to help it along a bit, then transfer to a plate.
5 There you go, you can prepare all of this in the morning for lunch or dinner.
6 1 hour before serving, remove your baking sheet from the oven, add parchment paper, and preheat your oven to 285°F (140 °C) (gas mark 4+).
7 On this sheet, assemble your small cakes: arrange 4 apple slices, place some candied onions on each, then one slice of andouille, then some onion (the rest), a second slice of andouille, then finish with your second apple slice. Spread a little half-salt caramel on top and into the oven for 30 minutes. After this time, turn it off while leaving your dish inside.
8 Put your small pieces of apple in a small saucepan with 0.4 cup (10 cl) of liquid cream. Let it reduce slightly and taste to adjust seasoning.
9 Finally, plate on warm dishes with the apple sauce around.
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