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Swiss chard in smoked garlic cream

From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :
Repos : 1 heures

Swiss chard in smoked garlic cream for 4 to 6 people:

  1. 1 bunch of beautiful Swiss chard (about 1kg) greens removed*the stems cut into squares of 2 to 3cms side by possibly removing the wires.
  2. 1 glass of milk in a tea ball thyme laurel and smoked garlic peel
  3. 2 cloves of smoked Arleux garlic
  4. 35cl liquid cream (30%)
  5. 1 artisanal smoked herring fillet, cut into very small cubes
  6. 50g freshly grated Emmental cheese coarse salt fine salt and ground pepper.
  7. *You will use greens such as spinach, soups or others.
Swiss chard in smoked garlic cream
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1) Boil 3 liters of water, the milk, the tea ball, then pour in your squares of chard, salt, cook for 20 minutes at a low boil.

2) In a saucepan, gently heat your liquid cream, pepper, do not salt, add your 2 cloves of smoked garlic, just crushed, just bring to a boil, then cover and turn off the heat.

3) Test your chard then drain them.

4) Mix the garlic cream then, add your Swiss chard, reheat for just 5 minutes, test the seasoning then add your small cubes of herring fillet at the last moment.

5) Dispachez the whole in 4 small molds or a hollow dish, sprinkle with the grated Emmental then gratinate in the middle of the oven put in grill position

credits photo : ©chef patrick-A.F.Touch

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Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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