Recipe

Little cucumbers stuffed with roquefort cheese cream and parmesan biscuits on a rocket salad

  • 1 May 2019
  • min
  • For For 6 servings people
  • Prep Time
  • For For 6 servings people
  • Prep Time

Christian JANIER – Meilleur ouvrier de France 2000

Les meilleures RECETTES des Meilleurs Ouvriers de France – Volume 1

Best Recipes - Editions GLD

Ingredients :

  • 1 cucumber
  • 1⁄4 cup heavy cream
  • 7 oz Roquefort cheese
  • 1 1⁄2 tablespoons ruby Port wine
  • Pinch grated nutmeg
  • PARMESAN TUILES
  • 3 1⁄2 oz Parmesan cheese, very finely grated
  • 1 pinch poppy seeds
  • VINAIGRETTE
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • SALAD
  • Salad greens (lamb’s lettuce or arugula)
  • 18 cherry tomatoes
  • Coarse salt
  • Fine salt
  • Pepper
1

Draw the tines of a fork lengthwise through the skin of the cucumber to make decorative ridges. Cut the cucumber crosswise into 18 short cylinders, each 1 1⁄2 to 2 inches high. Use a paring knife to cut a zig-zag pattern on the top edge of each cylinder.

2

Carefully scoop out most of the pulp with a melon baler, making cucumber cups. Place the cups in a colander, sprinkle with coarse salt and let rest for a few minutes.

3

FILLING: Mix the cream, Roquefort, and a little Port (optional), working to a smooth paste. Season to taste with salt and pepper, and add a pinch of grated nutmeg at the last minute.
Pipe the filling mixture into the cucumber cups using a pastry bag fitted with a star tip.

4

PARMESAN TUILES: Combine the grated Parmesan with a pinch of poppy seeds. Line a nonstick baking sheet with cooking parchment. Sprinkle the Parmesan in even circles of about 3 inches in diameter, about 1/16-inch deep. (If desired, sprinkle the Parmesan into a pastry ring to form neat even circles.) Cook under the broiler of the oven until lightly browned, 2 to 3 minutes.

5

Remove from the oven and remove the parmesan rounds with a spatula, quickly draping each around a rolling pin to give it a rounded shape.

6

VINAIGRETTE : Place a pinch of salt and pepper in a bowl along with the balsamic vinegar. Whisk in the olive oil. Set aside.

The chef's advice

WINE RECOMMENDED: AOC Sancerre «Cul de Beaujeu» blanc • Fraîcheur, arômes, finesse de texture • 2006 • 13°C Domaine François Cotat • (18) CHAVIGNOL

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