Ostrich pavé, Roquefort sauce and walnuts

Ostrich pavé, Roquefort sauce and walnuts
  • Serves: 0 People
  • Prep Time: 10 min
  • Cooking: 5 min
  • Difficulty: medium
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Ostrich pavé, Roquefort sauce and walnuts

Ingredients

Directions

  1. ### Preparation ###
  2. A few hours before the preparation: take out the butter in advance so that it is well softened, roughly crush the nuts and then knead the butter and roquefort with a fork, give a few turns of pepper mill, add the chips of walnuts and mix again. Tamp the mixture in a bowl and place in the refrigerator.
  3. Melt the butter in a nonstick skillet and grasp the ostrich blocks 2 min. On each side; salt and pepper at the end of cooking, cover the pan and keep warm.
  4. Serve by adding a teaspoon of Roquefort butter with walnuts on the hot patés and decorating eventually with a tongue of blue cheese and some pieces of nuts.
  5. ### Cooking ###
  6. Tips: To avoid cooked butter, brush the ostrich pavers with oil and brush them onto a cast iron grill preheated on high heat (same technique in a non-stick skillet).

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Andouillette with white wine and mustard sauce



  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium

Andouillette with white wine and mustard sauce

Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the onion and shallots.
  3. Lightly brown the chopped onion and shallot in a little olive oil. Add the andouillettes and fry them.
  4. When golden brown, add the white wine and bring to a boil. Reduce the fire.
  5. In a bowl, mix the crème fraîche and the old-fashioned mustard and add the mixture to andouillettes.
  6. Cook for 5 minutes. ### Wine pairing ###
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