Aligot with parsley salad and steak
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.
- x 4
- 1 kg
Sauces & condimentsFleur de sel de Guérande sea salt PGI
- 2 bunches
- x 2
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil
- 400 gr
Dairy productsPDO Poitou-Charente Butter25 g •See the article
- 100 ml
Fruits & VegetablesDrôme white garlic PGI1 Zehe •See the article
Dairy productsPDO Heavy Crème Fraîche75 g •See the article
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.
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.
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.