THE CHEFS RECIPES

Tartiflette de mignon de porc d'antan au maroilles
Tartiflette of mignon fillet of 'porc d'antan' in the maroilles cheese
A recipe from the Auberge du double six - Gamaches (Somme)
 

- 2 fillets mignons of pork
- 250g of smoked breast of pork
- 250g of maroilles cheese
- 1kg of potatoes with firm flesh (ratte or charlotte)
- 2 dl of milk - 3 dl of single cream
- butter, salt, black pepper
- nutmeg - QS.
 

How to cook (4 pers.) :

- Peel, cut in slices, wash and drain the potatoes.
- During this time boil the milk, 2 dl of cream, salt, pepper, nutmeg; plunge potatoes, let cook by moving.
- Cut the breast in lardons, blanch, drain and reserve - Cut the fillets mignon in slices, fry with the butter, salt, pepper and cook in ¾.
- In a dish going to the oven: spread potatoes, add lardons, arrange the fillets mignons, arrange the maroilles cut in slices then the rest of cream (either possibly a juice of veal or a juice of joint).Leave in the oven until the cheese is melted.
- Serve warmly.
- PS: the pork maybe replaced by backs of boned rabbit and cut in medallions.

Good appetite !
 

Previous  — vegetable-based, cheese-based, meat-based, fish-based or sweet-based Recipes —  Next