Blood Sausage & Potato Parmentier tender and creamy

Name: Blood Sausage & Potato Parmentier
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 14 oz (400 g) of reinette apples (if possible); 7 oz (200 g) of quinoa flour (you can replace with rye flour but that would be a shame); 0.8 cup (20 cl) of milk; 1 dl (0.4 cup (10 cl)) of crème fraîche; 1 egg yolk; 1.1 oz (30 g) of butter; 1 tablespoon of prepared veal stock; 0.2 oz (5 g) of turmeric (Madagascar if possible); 3 g of curry; 2 or 3 small new onions

A recipe by Michelin-starred Chef Patrick Asfaux 4.8/5 (4 reviews)

Blood Sausage & Potato Parmentier, express recipe — Photo : Patrick.Asfaux© A.F.Touch

Prep 10 min

Cook 10 min

Total 20 min

Servings 4 serv.

During my trip to Peru, I noticed the importance of quinoa cultivation and especially the fact that this seed was very present in many sweet or savory dishes

Ingredients for 4 servings

Adjust for

servings

14 oz (400 g) of reinette apples (if possible)
7 oz (200 g) of quinoa flour (you can replace with rye flour but that would be a shame)
0.8 cup (20 cl) of milk
1 dl (0.4 cup (10 cl)) of crème fraîche
1 egg yolk
1.1 oz (30 g) of butter
1 tablespoon of prepared veal stock
0.2 oz (5 g) of turmeric (Madagascar if possible)
3 g of curry
2 or 3 small new onions

Step-by-step recipe

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