Crayfish, charlotte purée with citrus-flavoured faisselle

Huile d'olive de Nyons PDO
Subtle flavour
Ecrevisses, purée de charlotte à la faisselle aux agrumes
A PDO
Preparation
30 min
A PDO
Cooking time
45 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course Gluten-free

Ingredients

A PDO
For 4 personnes
  • 1.5 glasses of mild-flavoured olive oil
  • 8 Charlotte potatoes
  • 250 g goat’s faisselle (e.g. Banon) or sheep’s faisselle
  • 2 organic oranges
  • 2 egg whites
  • 40 small crayfish (frozen ones are fine)
  • 20 g of lightly salted butter
  • 1 tablespoon of sherry vinegar
  • 3 tablespoons of liquid crème fraîche
  • A little dry white wine
  • Salt, freshly ground pepper
  • Equipment: 4 stainless steel rings (8 to 9 cm), 4 small skewers

Tip

Here are some little mousselines unlike any others. A dollop of tangy faisselle cheese is combined with mashed potato dressed with Nyons olive oil PDO. Shellfish lend an intense, natural colour to these exquisite products.

Instructions

Mashed potatoes:

  • Steam the peeled potatoes in a little salted water for about 10 minutes. Drain the faisselle, squeeze out the excess liquid, and add the orange zest. Collect the juice.

  • Gently fry the crayfish in a frying pan with olive oil for about 2 minutes, until they turn pink. Set aside 20 for the skewers and use the rest to decorate the soufflés. Carefully thread the hot crayfish onto the skewers. Set aside.
  • Deglaze your pan with dry white wine, then strain. Add the butter and leave to simmer gently. Pour in a dash of sherry vinegar and the crème fraîche, and leave to thicken. Add a little orange juice. Season to taste. The reduction should remain smooth and very clear.

  • Mash the potatoes with a fork, adding a little of the cooking water and ½ glass of olive oil, then stir in the faisselle. Whisk the eggs until stiff and fold them in gently. Line the stainless steel rings with baking paper, pour in the mixture and bake for 40 minutes at 180°C (thermostat 6).

  • Once out of the oven, remove the rings from the moulds, reheat the crayfish skewers and prepare the plates.
Introduction:
  • Heat the sauce and add a little orange juice. Pour over each small soufflé, drizzling it around the prawns, and serve hot.

Tip

Here are some little mousselines unlike any others. A dollop of tangy faisselle cheese is combined with mashed potato dressed with Nyons olive oil PDO. Shellfish lend an intense, natural colour to these exquisite products.
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

All recipes

You might also be interested in

Poisson mariné aux notes ensoleillées
Marinated fish with sunny flavours