White pudding Carcasse with fregola, thyme and a tarragon cream

White pudding Carcasse with fregola, thyme and a tarragon cream
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WHAT (2P)

  • 1 white pudding
  • lemon zest
  • piece of parmesan cheese
  • lime cress

THYME SAUCE

  • 100 ml cream
  • some water
  • 2 tbsp sherry vinegar
  • salt and pepper
  • 10 sprigs of thyme, leaves finely chopped
  • butter (loads!)

30 G FREGOLA

  • chives
  • tarragon
  • 1 tsp chardonnay vinegar
  • 1 tsp sushi vinegar
  • salt and pepper
  • lemon zest
  • 2 tsp olive oil

TARRAGON MAYONNAISE

  • basic mayonnaise 
  • 1 bunch of tarragon
  • leaves finely chopped

HOW

1. Fry the white pudding.

2. Combine the cream, water, sherry vinegar, thyme leaves and some salt and pepper in a small saucepan, bring to the boil and whisk in loads of butter until you get a lovely, thick sauce.

3. Prepare the fregola with all the ingredients.

4. Place all the ingredients for the tarragon mayonnaise in a mixer, then add the grapeseed oil.

5. Spoon the fregola on to the white pudding, add some dots of tarragon mayonnaise, garnish with lemon zest and finish with grated parmesan cheese and lime cress. Serve with the thyme sauce.


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