Salad of edamame, sausage meat of Toulouse and Thai basil by Laurent Mariotte and Michel Sarran
- Total time
- 25 min
- servings
- 5 servings
- Dish type
- Other
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Contains milkContains sesameContains soyPork-freeAlcohol-freeGluten-freeHalal : to verify
Prep
10 min
Cook
15 min
Total time
25 min
Ingredients
Ingredients
servings
- 400 g 400 g edamame
- duck fat
- 300 g 300 g sausage flesh
- 60 g 60 g chiselled shallot
- 1 c. à soupe 1 tablespoons of soy sauce
- 1 c. à soupe 1 tablespoons of sesame oil
- 8 8 leaves of thai basil
- salt and pepper
- 75 g 75 g of white cheese
- 50 g 50 g mayonnaise
- 1 c. à café 1 teaspoon soy sauce
- 6 6 leaves of thai basil
- lemon zest
- salt and pepper
Method
- 1
Blanch the edamame for a few seconds in boiling salt water, then refresh them and drain them.
- 2
Rise the sausage flesh in a line of duck fat, leaching regularly with the fork until it becomes crispy. Add the chiseled shallot, deglaze with the soy sauce, coat the set of cooking juices, grind seasoning and dispose of.
- 3
Add the basil and sesame oil. Make a reservation.
- 4
Prepare the bond by mixing all the ingredients. Mix them together with the dried sausage flesh, add the bond and coat the mixture thoroughly. Drain on the plate, in circles.
Source : marmiton
Reviews
Reviews
★★★★★
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