Preparation time : 60 minutes
Cooking time : 15 minutes
Blood sausage cromesquis and black garlic cream, accompanied by asparagus and an apple-flavored onion compote. From chef Gilberto Gil Petit from Mirbeck.
  • Cromesquis
  • Black pudding
  • Aparagus
  • 400g cooked potatoes (add 140g potato for the garlic cream)
  • 200g black pudding
  • 12 asparagus
  • ½ red onion
  • A handful of parsley
  • Salt and pepper
  • For the English breading: 200g flour
  • 2/3 eggs
  • 200g breadcrumbs
  • For the onion compote: 2 large yellow onions
  • 1 tablespoon of sugar
  • 2 teaspoons of soy sauce
  • 80g apple juice
  • 8 coriander seeds
  • For the bread tile: 80g filtered vegetable broth
  • 30g olive oil
  • 10g of flour
  • For the black garlic cream: 200g vegetable stock
  • 140g peeled cooked potatoes
  • Black garlic puree
Achievement

The cromesquis

  • Make a vegetable broth. Before cooking the potatoes, cook the asparagus in this broth, once cooked immerse them in a bowl of iced water (in order to set the color of the asparagus) and reserve them for serving on plates later. Then, cook the potatoes with the skin in the vegetable stock.
  • Cut the sausage without the skin into a small cube. Chop the red onion and chop the parsley. Remove the potatoes from the broth (BE CAREFUL, remember to keep all the broth for the garlic cream and the bread tuile), remove the skin and roughly mash them.
  • Incorporate the blood sausage, parsley and red onion into the mashed potatoes, then season to taste. After seasoning, let the mixture cool.
  • Then shape the 6 cromesquis balls and reserve them in the fridge for 15 minutes.

English breading

  • Divide the flour, eggs and breadcrumbs into 3 different containers.
  • Roll the cromesquis balls in the flour, taking care to remove excess flour.
  • Then, coat them in the beaten eggs and finally in the breadcrumbs.
  • Arrange the cromesquis in a dish, avoiding them touching each other.
  • 5 minutes before serving, fry the cromesquis in oil at 160°. After coloring, place the cromesquis on absorbent paper to remove excess oil before serving your plates.

Onion compote

  • Slice the onions. Preheat a pan, add olive oil (or duck fat) then sear the onions and add the sugar and soy sauce while stirring.
  • Pour the apple juice into the pan and the previously crushed coriander seeds. Then let reduce until absorbed. Your compote is ready!

Bread tiles

  • Mix the ingredients in a container and blend with a hand blender.
  • Heat a Tefal pan, place 2 tablespoons of the mixture on it, drizzle with a little oil. You will see that the bread tile will come together on its own during cooking.
  • The tile is cooked when it easily releases from the pan!

Black garlic cream

  • Add all the ingredients to a blender and mix.