Ivan Vautier and Isigny Sainte-Mère, a perfect partnership between kitchen and creamery.
At one extreme there are imposed marriages and marketing partnerships, while at the other there are obvious partnerships which were obviously meant to happen.
Ivan Vautier chef étoilé au Michelin www.restaurant-le-pressoir.com
Cauliflower milk and sesame-fried langoustines, served with of finely sliced. Cauliflower and flakes of mature Isigny Sainte-Mère Mimolette.
Serves four
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© Isigny Ste Mère
This recipe has been developed with Isigny Sainte-Mère products
Progression:
Blanch the 250g of cauliflower, rinse it under running water. Meanwhile, brown the leek and the mushrooms in a saucepan, using a knob of butter. Add the cauliflower, then progressively add the milk and simmer. When the cauliflower is cooked (allow half an hour) blend and sieve the contents back into the pan. Add 30g of butter and let the mixture emulsify (thicken) over a gentle heat. When this is nearly ready, put the langoustines in a searingly hot frying pan with just a little olive oil to stop them from catching. Lay the plates out immediately, adding the finely sliced cauliflower and flakes of mature Isigny Sainte-Mère Mimolette and serve straight away.
