White pudding deglazed with licorice liqueur

Ingredients pour 2 people

  • 2 plain white puddings
  • 6 tablespoons licorice liqueur
  • 0.5 L langoustine bisque
  • 0.5 L heavy cream
  • 30g butter
  • 1/2 granny smith apple
  • 100g apple cider vinegar
  • 50g water
  • Black Kampot pepper
  • 1/2 garlic clove
  • 1 bay leaf
  • Sugar
  • Salt
  • Grapeseed oil

Préparation

  • The day before, prepare the apple pickles. Cut the apple into sapicon (2 mm cubes) and set aside. In a saucepan, bring the vinegar, water, a few grains of black Kampot pepper, the garlic, bay leaf, a pinch of sugar, and a pinch of salt to a boil. Once boiling, pour over the diced apples and place immediately in the refrigerator.
  • The next day, bring the bisque to a boil and cook for 5 minutes over medium heat. Add the heavy cream and cook for another 5 minutes. Off the heat, use an immersion blender or stand blender to blend the langoustine cream with the cold butter.
  • Remove the skin from the white puddings and cut them on the bias (15 mm thick).
  • In a frying pan with a drizzle of grape seed oil, sear each side of the white puddings. Deglaze with the licorice liqueur, mix, and remove from the pan.
  • In a small shallow bowl, pour a ladle of langoustine cream. Add 3 slices of white pudding, two small spoonfuls of apple pickles, and a few sprigs of chervil.

Enjoy!