Aligot with Parsley Salad and Steak
The Aligot is a traditional rural culinary specialty from France, made in the Stevan Paul version of mashed potatoes and fresh Tomme de Savoie.
- 3 oz
- 2 bunches
- 3 tbsp
- 14 oz
- 2 oz
- 7 tbsp
- 5 oz
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.