Sopexa_3472_Alligot_cut
40 min
Average: 4.2 (12 votes)

Aligot with parsley salad and steak

By Stevan Paul, Editor

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

  • x 4
  • 1 kg
  • Sel de Guérande
    Fleur de sel de Guérande sea salt PGI
  • 2 bunches
  • x 2
  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO
  • 400 gr
  • Butter
    Charentes-Poitou Butter PDO
  • 100 ml
  • White Garlic
    Drôme White Garlic PGI
  • Creme fraiche in a bowl
    Isigny Crème Fraîche & Bresse Crème Fraîche PDO

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.

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