Recipe: Parmetier De Boudin Noir
This is a classic dish from the Picardie. Serves 4.
- 600 g bloodpudding
- 400 g shallots
- 1 kg potatoes
- 4 g cloves of garlic
- 1 g bouquet garni
- 250 ml milk
- 59 g butter + 10 g for the dish
- 2 tbsp oil
- 75 g Gryere
- 1/2 tsp nutmeg
- 1 tsp salt and pepper
- 2 g Braeburn apples
- 1 tbsp butter
- 2 tbsp Calvados
Peel the potatoes and boils them in salted water with the bouquet garni until done. Drain and mash and heat the milk and add butter and nutmeg and season with salt and pepper. In1/3 of the mash add 1/3 of the Gryere.
In butter cook the chopped bloodpudding. Peel the onions and garlic and slice it into rings. In oil let it get soft. Season. utter the dish and start with a small layer of mash, half of the onion mix and then all the bloodpudding. Half of the other onions and then the mash without the cheese, the the one with the cheese on top. Get the rest of the cheese on top and bake under the grill at 180 c for 6 min.
slice and core them and saute in butter and calvados
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