White pudding Carcasse with fregola, thyme and a tarragon cream

Serves 2

With the Carcasse boudin blanc, I give my own take on the classic white pudding. It is made from poultry and pork, and seasoned with apple, leek and fresh herbs. The ideal base for a fresh, flavourful bite.

Paired with the rich flavours of fregola, the warm notes of thyme and the velvety indulgence of a tarragon cream, this is no ordinary dish but a nod to the true meaning of an "amuse-bouche".

Ingredients

1 white pudding
lemon zest
piece of parmesan cheese
lime cress

For the thyme jus

100 ml cream
some water
2 tbsp sherry vinegar
salt and pepper
10 sprigs of thyme, leaves finely chopped
butter (loads!)

For the fregola

30 g fregola
chives
tarragon
1 tsp chardonnay vinegar
1 tsp sushi vinegar
salt and pepper
lemon zest
2 tsp olive oil

For the tarragon cream

basic mayonnaise
1 bunch of tarragon, leaves stripped
grapeseed oil

Recipe

Serves 2

Paired with the rich flavours of fregola, the warm notes of thyme and the velvety indulgence of a tarragon cream, this is no ordinary dish but a nod to the true meaning of an "amuse-bouche".

Preparation:

Fry the white pudding.
Combine the cream, water, sherry vinegar, thyme leaves and some salt and pepper in a small saucepan, bring to the boil and whisk in loads of butter until you get a lovely, thick sauce.
Prepare the fregola with all the ingredients.
Place all the ingredients for the tarragon mayonnaise in a mixer, then add the grapeseed oil.

Finishing touch:

Spoon the fregola on to the white pudding, add some dots of tarragon mayonnaise, garnish with lemon zest and finish with grated parmesan cheese and lime cress. Serve with the thyme sauce.

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