| Smoked squid confit bruschettas |
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Entrées
Ingredients
1 or 2 sweet potatoes
Water (enough to blanch the potato)
1 tbsp chicken bouillon concentrate
A sprig of rosemary
Grapeseed oil (this oil can support high heat without losing its characteristics)
Cream cheese (around 1⁄2 cup)
A hint of powdered Espelette pepper
Juice of half a lemon
Atkins et Frères smoked squid confit and its oil
Freshly ground pepper
Fresh chives
Red pepper brunoise (very small cubes) for decorating |
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Method
Cream the cheese with the lemon juice and powdered Espelette pepper.
Reserve.
Cut the sweet potato in thick slices and blanch in the water to which the chicken bouillon concentrate and rosemary have been added.
Put grapeseed oil in grooved skillet. Score potato slices before roasting them.
After roasting them, spread the cheese on the slices.
Season with a bit of pepper.
Top with a piece of squid and decorate with chives and red pepper.
Just before serving, put some of the squid confit oil on the bruschettas.
Simply delicious.
Credit : Dany Gasse , Chez Alexis, Sainte-Anne-des-Monts |
