Recipe: Parmentier of Black Pudding

First prepare your "mise en place":

1 In a sauté pan melt 2 finely sliced small onions in butter, cover and sweat for 5 minutes without browning

2 Meanwhile, remove the skin from the black pudding then when the onions are well softened incorporate this black pudding flesh, mash with a fork then correct the seasoning and let cook for 5 minutes stirring constantly then set aside your pan off the heat but remaining covered.

3 Peel and core the apples then cut into quarters and brown them 1 minute on each side in butter. Salt, pepper and keep warm covered.

4 Boil the milk with salt then add the quinoa flour stir for 2 minutes vigorously with a wooden spatula then off the heat incorporate the egg yolk and a pinch of curry

5 Spread on a baking sheet making a patty about 2cm thick then cut with a cookie cutter into 5cm diameter rounds, then coat with breadcrumbs and pan fry them in butter 1 minute on each side then remove and keep warm.

6 Finally for making the sauce, reduce by half