White pudding Carcasse with fregola, thyme and a tarragon cream
Requirements
Ingredients voor 2
- 1 white pudding
- lemon zest
- piece of parmesan cheese
- lime cress
For the thyme jus
- 100 ml cream
- some water
- 2 tbsp sherry vinegar
- salt and pepper
- 10 sprigs of thyme, leaves finely chopped
- butter (loads!)
For the fregola
- 30gr of fregola
- chives
- tarragon
- 1 tsp chardonnay vinegar
- 1 tsp sushi vinegar
- salt and pepper
- lemon zest
- 2 tsp olive oil
For the tarragon mayonnaise
- basic mayonnaise
- 1 bunch of tarragon
- leaves finely chopped
Our recipe
With the boudin blanc Carcasse, I give my own take on the classic white pudding. One made from poultry and pork, and seasoned with apple, leeks and fresh herbs. The ideal base for a fresh bite, full of flavour.
Accompanied by the rich flavours of fregola, the warm notes of thyme and the velvety indulgence of a tarragon cream, this is no ordinary dish, but a nod to the true meaning of an "amuse-bouche"
Preparation
- Fry the white pudding.
- 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.
- Prepare the fregola with all the ingredients.
- Place all the ingredients for the tarragon mayonnaise in a mixer, then add the grapeseed oil.
Finishing touch
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.
