Mâche Sabayon with Parmesan Shavings RecipeOrigin: France Period: Traditional |
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This is a classic French recipe for small individual salads that is typically used as a palate cleanser between courses. If you want to serve this as a first course increase the quantities by 1/3 and garnish with shavings of Parmesan cheese. This recipe is based on wild common cornsalad, best picked in late March and early April (before they flower) but you can substitute commercial lamb's lettuce (the garden cultivar or cornsalad). Ingredients
300g wild lamb's lettuce (or cultivated lamb's lettuce)
Mâche Sabayon with Parmesan Shavings Preparation:Method:Heat the salted butter in a pan, chop the shallots very finely and sweat in the butter until soft and translucent (about 6 minutes). Add the lamb's lettuce and garlic then cook for about 3 minutes, or until the greens are wilted and soft. Transfer to a blender and purée until smooth before adding the vegetable stock and unsalted butter. Process until smooth then adjust the seasonings and set aside. In the meantime, crack the eggs into the top of a bain-marie (double boiler) set over simmering water and whisk constantly until the eggs thicken and become foamy. Pour the lamb's lettuce mix into a serving bowl and just before serving top with the sabayon. Garnish with the Parmesan shavings and serve. |
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