![Sopexa_3472_Alligot_cut](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2020-06/Sopexa_3472_Alligot_cut%5B1%5D-min.jpg?itok=8GhYahHm)
The Aligot is a traditional rural culinary specialty from France, made in the Stevan Paul version of mashed potatoes and fresh Tomme de Savoie.
Ingredients For
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x 4
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3 oz
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2 bunches
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3 tbsp
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14 oz
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7 tbsp
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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.
![](/sites/tastefrance.com/files/2020-06/Sopexa_3487_Alligot_cut%5B1%5D-min.jpg)
Contributor
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