Revisit the tartiflette with Emmanuel Pessey, the chef of the restaurant at the Hôtel Les Sapins in Haute-Savoie. Accompanied by scallops, this recipe will surprise you!
Nestled in the mountains of Savoie at the top of the Col de la Croix Fry between Manigod and La Clusaz, the Hotel Les Sapins welcomed France Bleu to share one of its favorite recipes. Emmanuel Pessey, chef of the restaurant, revisits the tartiflette with Jerusalem artichokes and leeks, and it makes you want to. A recipe that you can test at home, or enjoy at their table!
Toast with reblochon, Jerusalem artichokes and scallops
Ingredients :
- Reblochon cheese
- 80g of bacon/lardons
- 80g of leeks
- 300g Jerusalem artichokes
- 150g cream
- 12 scallops.
- Tart shells
- Butter
- Salt, pepper, nutmeg.
Preperation :
- Prepare a Jerusalem artichoke gratin by adding butter, the sliced bacon and leeks and the sliced Jerusalem artichokes to a skillet.
- Let the preparation sweat, and cut the Jerusalem artichokes into strips while waiting.
- Add the slices of Jerusalem artichokes to the mixture, season with salt, pepper and nutmeg and add a lid made from paper.
- Add pieces of reblochon to the preparation and cook for 15 minutes.
- Once the Jerusalem artichokes are cooked, drain the preparation, keeping the bottom which will be the sauce of your dish and garnish your tart bases with it.
- Add reblochon slices to your tartlets and bake at 180° for 15 minutes
- Meanwhile, fry your scallops in olive oil on each side, so that they are golden brown.
- Taste everything without forgetting your sauce!