Recipe of Valentin Barbera Chef of the restaurant Osma in Sargé sur Braye in the Loire-et-Cher
For 4 persons
Ingredients:
400 g of Bayeux Pig Cute Net (set)
200 g of pike fillet (dissolved)
200 g of fine pike stuffing (see below)
Fine salt, white Penja pepper
Food film, cooking paper, butcher's string
Set the cute net, Split it in length without fully opening. Spread a food film, drop the flattened cute net. Season, spread a layer of fine stuffing, put the pike net in the center. Drive firmly in ballottine, tighten with string, pocket at 63 °C heart for 45 minutes. Cool immediately, allowing a night to rest in the refrigerator.
Fine pike stuffing
100 g of pike net (dissolved)
100 g flower cream 35%
1 egg white
1 g of fine salt, white pepper, nutmeg
Mix the pike with the cutter with the salt. Add the egg white, then climb with the very cold cream. Season with white pepper and nutmeg. Sprinkle through the thin sieve, keep cool.
Fennel fan oil
100 g of fresh fennel fat
200 g of grape seed oil
Condiment black apple, topinambour, smoked carp
2 fermented or aged apples (voluntary oxidized – black apple type)
150 g of topinadum
50 g smoked carp (or eel smoked as available)
1 c. to s. of cider vinegar
1 c. to c. of forest honey
QS fine salt
Cook the topinambours in a field dress, peel them and crush them coarsely.
Peel the black apples, chop them finely. Cut the smoky carp into small dice. Mix all the elements, season with vinegar and honey. Reserve at room temperature to develop aromas.
Raw fennel salad with pear vinegar
1 large fennel bulb
2 c. to s. of homemade pear vinegar
1 c. to s. hazelnut oil or rapeseed
salt flower, white pepper
Finely slice the fennel with the mandolin.
Season with vinegar, oil, salt and pepper just before dispatch to keep the crisp.
Add a few feathers of fennel for the visual.
Dressing
Place a teaspoon of condiment in the middle of the plate.
Place the ballottine after marking it in the barbecue. Place the fennel salad around, then add your green oil on it. Finally, decorate the set with wild leaves.
Recipe from the Revue Culinaire n°957 (Sept-Oct 2025)