Boil the potatoes in their jackets in salted water for 20 minutes. Peel and mash with a fork. Add the flour, egg yolk, and wild garlic. Mix until the dough is homogenous.
Place the carrots in a pot and cover with water. Add a knob of butter. Cook until soft. Puree and mix with 15 g / 3 tsp. butter and the carrot juice. Shell the langoustines leaving only the tail. Set aside the shells and heads.
Preheat the oven to 180°C / 350°F / gas mark 6. Pour the flour and corn starch into a large mixing bowl and mix with the baking powder. Make a well in the center and fold in the whole eggs, milk and melted butter. Cut the smoked trout into cubes. Rinse then mince the arugula. Fold into the batter.
Chop the shallots and place in a ramequin. Place the sugar cube in the ramequin as well, pour in the lemon juice, and let marinate. Set aside. Cook the rice in pilaf style. Once cooked, add the salted smoked butter, and set aside. Pour some olive oil in a sauté pan and brown the pressed garlic clove.
Make the herb butter: mix the butter, the herbs, the bread and the lemon juice. Spread the butter between two pieces of parchment paper and refrigerate. Boil the vegetables in separate pots, then saute them in a dab of smoked salt butter.
We offer you a wide range of recipes with Maison Bordier products: from everyday cooking, to more elaborate recipes to please and indulge yourself, but always with simplicity and generosity. Bordier butter recipe
Wash the potatoes, cook in boiling salted water for 20 minutes and cut into slices. Preheat oven to 180°C. Peel and slice the onions, brown them with the bacon and add the potatoes. Deglaze with a glass of white wine. Add the cream, salt and pepper.
Wash the potatoes and boil them in salted water for 20 minutes. Pre-heat the oven to 180°C/350°F. Saute the bacon for 5 minutes in the butter. Add the shallots and deglaze with the white wine.