The Aligot is a traditional rural culinary specialty from the south of France, made in the Stevan Paul version of mashed potatoes and fresh Tomme de Savoie.
Ingredients For
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x 4
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1 kg
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2 bunches
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x 2
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400 gr
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100 ml
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Preparation
1
Salt the steaks and set aside. Peel the potatoes, cut them into large chunks and boil in salted water for 20-25 minutes. Remove the parsley leaves from the stems, wash and dry in a salad spinner. Mix a simple vinaigrette from 2-3 tbsp caper liquid and 4-6 tbsp olive oil, seasoning with salt. Halve the caper berries and add them.
2
Remove the rind from the cheese and grate it roughly. Heat the milk in a (preferably non-stick) saucepan, melt the butter, peel and finely grate the garlic and stir in. Drain the potato chunks and pass them through a potato ricer whilst hot, adding them to the saucepan. Add the cheese and crème fraîche, return the saucepan to the stove and quickly mix it all together to make a hot, creamy purée, stirring with a wooden spoon. Season to taste with salt and a pinch of nutmeg.
3
Lightly brush the steaks with olive oil and sear in a pan for 3-4 minutes before turning and frying them for a further 3-4 minutes. Season with salt and pepper then allow to rest, turning twice. Dress the parsley leaves with the vinaigrette. Serve the steaks and parsley salad with your celeriac and potato aligot.
Contributor
Stevan Paul
Editor
