https://www.youtube.com/watch?v=4MQm0MqGaPE

CERVELLE DE CANUT AND CRISPY VEGGIES, BY GREGORY CUILLERON

Ingredients for the Cervelle de Canut:

- 4 pots fresh cheeses
- 1 tablespoon of sour cream
- 2 tablespoons of white wine
- 2 tablespoons of sherry vinegar
- 1/2 bunch of chopped chives
- 1/2 clove of garlic
- 1 shallot
- Salt and pepper

Ingredients for the garnish

- 1/2 cucumber
- 1 orange
- 3 carrots
- salt
- garlic croutons

The day before, let the fresh cheese drain through cheesecloth or a dishtowel overnight.

The next day:

  • Chop the garlic, rinse the chives and chop finely.
  • Peel and thinly slice the shallot.
  • Stir to combine the fresh cheese with the garlic, chives, and sliced shallot (set aside some of the chives for the garnish).
  • Add the vinegar, wine and sour cream. Season with salt and pepper, mix it all and keep it in the refrigerator.
  • In a saucepan, bring the juice of the orange and a glass of water to the boil. Peel the carrot, slice it thinly and add it to the saucepan. Blanch the carrots for 2 minutes (they must remain firm).
  • Rinse and peel the cucumber. Use a peeler lengthwise to make thin slices and roll them up. You will need 2-3 rolls per plate.

Plating:

  • Arrange the Cervelle de Canut nicely on the plate. Top with the carrots and cucumber rolls. Sprinkle with chives and serve with the garlic croutons.

Video by: themiamfactory.com