Recipe: Lyonnaise Quenelles on the Griddle

1 Heat up your griddle.

2 Cut your quenelles in half lengthwise with a knife, keeping rounded edges, so each half can lay flat on the griddle.

3 Put a few drops of olive oil on the griddle, then place your quenelle halves on their widest side. After 2 minutes, flip them, season lightly with salt and pepper.

4 Meanwhile, put your lardons on one side of the griddle to roast and your crab meat in the center, pepper only, and pour a few drops of cognac on it, cook for 1 minute, no more! Set aside.

5 Finishing: on each hot plate, arrange your 2 quenelle halves, then use a spoon to fill the top with crab meat and crown with the small lardons. Add a few drops of soy sauce around for layered flavors that border on exceptional.

6 This dish must be made "in a hurry", that is, as quickly as possible, 5 to 6 minutes maximum, so everything stays hot and the "first" flavors develop properly. If you serve it with a nice cold Beaujolais white, you won't be far from bliss. I want to thank Alexandre Carré, a dynamic young Lyonnaise entrepreneur, for the loan, who has completely modernized and energized the griddle world with his creations. www.verycook.com