Smoked beef rolls with confit chicken gizzards
15min
2
5min
Ingredients :
For the confit chicken gizzards:
- 4 large slices confit chicken gizzards, portions of bread, JEAN ROUTHIAU
- 8 slices of Smoked beef
- 50g grainy mustard
- 20g Dijon mustard
- 1 shallot
- 2 sprigs tarragon
- 200g fromage blanc
- 1cl wine vinegar
- Salt and freshly milled pepper
For the balsamic vinegar reduction:
- 40cl balsamic vinegar
- 100g caster sugar
- Freshly milled Pepper
For the mixed salad:
- Curly endive, lamb's lettuce, red chicory, rocket
- 10cl extra virgin olive oil
- 5cl cider vinegar
- Salt and freshly milled pepper
- Place the balsamic vinegar and sugar in a saucepan.
Gently reduce until a syrupy consistency is obtained; adjust seasoning.
Preparation :
Preparing the rolls:
- Peel the shallot and chop finely with the tarragon leaves.
- Mix the fromage blanc, grainy mustard and Dijon mustard together.
- Add the chopped tarragon and shallot, and check seasoning. Set aside in a cool place.
- Spread the mustard mixture evenly over each slice of smoked beef.
- Fry the gizzards (without fat) until brown.
- Spread the fried gizzards on the smoked beef and roll up the slices.
Preparing the salad:
- Make a vinaigrette
- Add the dressing to the salad at the last minute to keep it fresh.
To serve:
Trickle the balsamic reduction over the cold plates, place the beef and gizzard rolls on them and serve with the dressed salad.
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