By Xavier Paccagnella
Published on 20 Dec 20 at 12:38
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Girl Power en cuisine on the side of The Kitchenette, in Nîmes! This friendly address halfway between Snacking Spot and local restaurant is busy chef Elodie Prat, his partner Marion Soubeiran and their collaborator Emilie Alzonda who revisit bagels, salads and soups “like our papés and our mamés”. This results in original dishes that “stick to the body” and pay homage to local products.
Example with the recipe presented today by the chef: the “Jacques a dit Truffes” and its mashed potatoes, truffled brandade sauce, the fragments of black gold come directly from Uzès.
Recipe
The day before. In a saucepan over low heat, combine 30 cl of liquid cream + 150g of cod brandade. This will give a brandade in a semi-liquid version. After cooking, sprinkle 20g of fresh truffles on top. Let stand overnight in the fridge.
D-day. Marinate the scallops in lemon juice and 20 cl of Chardonnay. Add a pinch of fleur de sel.
Then cook the potatoes (4) and the sweet potatoes (2). Make a crush and shape with a cookie cutter.
Fry the scallops in a pan in a knob of butter (1 minute for each side). Heat the bandrade cream.
Assemble everything: crushed, then Saint-Jacques, then sauce and, just before serving, remember the remaining 10g of fresh truffle. The scent will be even more intoxicating.
The ingredients for 4 people
20 scallops
4 potatoes
2 sweet potatoes
30 g black truffle
20 g semi-salted butter
150 g of cod brandade
10 cl of lemon juice
20 cl of Chardonnay
1 pinch of Fleur de sel
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The sommelier’s proposal: Cuvée “Les copains”, Domaine Petit Malo.
A dry white wine in organic conversion (Viognier-Chardonnay) aged and produced near Uzès.
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