Local recipes

Butter with roasted figs, port and flower of salt

Mix 5 dried figs with 5 cl of port, then incorporate 250 g of fine softened butter and a teaspoon of TRAD Y SEL flower of salt.

A delight to let it melt over a roasted guinea fowl or duck breasts.

Butter for browning with TRAD Y SEL Guérande Flower of salt

In a pan, fry 100 g of cep mushrooms and a chopped spring onion with a tablespoon of oil. Let it cool, then mix with 50 g of softened butter,40 ml of breadcrumbs and ½ teaspoon of TRAD Y SEL flower of salt.

Spread the butter on a rib of beef before putting it under the grill.

You can also simply use several pinches of TRAD Y SEL coarse grey salt in a pan to sear a tournedos of beef or a veal cutlet. Serve with a knob of butter. We recommend Beillevaire butter, made in Machecoul, Loire-Atlantique.

Butter with goats’ cheese, dried tomatoes and flower of salt.

Rehydrate 30 dried tomatoes in warm water.

Chop and mix with 250 g of fine softened butter and 150 g of fresh goats' cheese with a pinch of rosemary and a teaspoon of TRAD Y SEL flower of salt,

Melt over a veal cutlet or a grilled tournedos steak.

Free-range guinea fowl in a salt crust

Recipe for 4 people
Preparation: 15 min
Cooking: 1h30

Prick a free-range guinea fowl with 2 garlic cloves and 2 small unpeeled shallots. Prepare a mixture of one tablespoon of olive oil, and colza oil, and brush the oil mixture all over the poultry. Place in a non stick pan.

Make the salt crust: in a bowl, mix 2.5 kg of TRAD Y SEL grey sea salt, 500 g of egg whites and 2 tablespoons of thyme, preferably fresh. In an ovenproof dish, make a base with part of the mixture, place the guinea fowl on top. Cover with the rest of the coarse salt mixture.

Cook in the oven at 180°C thermostat 6 for 1h30.
Before serving, break the salt crust in front of your guests. Accompany the guinea fowl with a shredded cabbage fondue and the meat juice flavoured with green pepper.
Cooking in a salt crust enables an incomparable moistness, a concentration of flavours and reduces the use of oils and fats.

Recipe by Pierre-Yves Lorgeoux

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