Recipes
Sweat the thinly sliced shallots, moisten with Noilly Prat, and reduce until almost all the liquid has evaporated.
Add the cooking liquid and let reduce.
Add the Cooking Cream Sour Taste and bring to a boil.
Season with salt and pepper, then add the previously washed watercress.
Emulsify using an immersion blender, then place in the blast chiller before transferring to a Pacojet® (or ice cream maker).
Serve this sauce with fish, or use as a salad dressing.
Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.
