Breton Fondue

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Breton Fondue

Breton Fondue

Breton Fondue
Breton Fondue

Number of people

2 raw cider with Breton stoppers

2 Roscoff shallots or equivalent

1 Roscoff pink onion or, failing that, a red onion

4 cloves of garlic

1 tablespoon olive oil

Fresh or frozen basil

Mixture of 5 pepper berries

Grated nutmeg

Fresh or frozen parsley

Fresh thyme

Fresh or frozen chives

Ground black pepper

Sweet paprika powder

Salt (Guérande salt if possible)

1 cube of beef broth

6 fruit apples

4 potatoes

250 g cottage cheese

20 cl of 30% liquid fresh cream

800 g of tender beef meat to fondue according to appetite!

15 cl of calvados

20 g butter

Preparation: 1 hour
Cooking time: 30 min
Step 1
Cook the potatoes in a shirt for 20 minutes in salted water.
Step 2
Meanwhile pour in the cider (reserve 20 cl of cider for cooking the apples).
Step 3
Add the onion and 1 shallot cut into strips, 2 teaspoons of coarsely chopped basil, 2 teaspoons of parsley and as much chopped chives, 4 sprigs of fresh thyme, 2 pinches of grated nutmeg, 4 cloves of garlic crushed in olive oil, the stock cube, 10 cl of calvados, about 20 mixed berries, the bay leaves and salt to taste.
Step 4
Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes before transferring to the fondue pot.
Step 5
Preheat the oven to 200°C (thermostat 6-7).
Step 6
Drain the potatoes, wrap them in aluminium foil and finish cooking in the oven for 15 minutes.
Step 7
Divide the fruit apples into quarters, remove the seeds and cut into slices.
Step 8
Brown them in butter on each side, add the cider and cook for 3 to 4 minutes over medium heat.
Step 9
Drain and flambé with the remaining 5 cl of calvados.
Step 10
Keep warm.
Step 11
Meanwhile, mix the cottage cheese and cream, add the finely chopped 2nd shallot, 3 tablespoons of chopped chives, 1 or 2 pinches of sweet paprika, ground black pepper and salt (this sauce replaces the usual garlic butter for potatoes and is lighter!)
Step 12
Cut the meat into small squares and present it on small individual dishes for each guest or, more convivial, in a single dish placed next to the fondue pot.
Step 13
Serve the meat with small cold sauces as for the Burgundy fondue.
Step 14
Arrange the flambéed apples and potato on each plate, and at your forks!
Step 15
Finally, sprinkle it all with a good bowl of cider matured in our good Breton soil!
Author's note
The same recipe can be used for a Breton seafood fondue: replace the meat with fish cubes (sea bass, salmon, pomegranate...), scallops, large prawns or other to your imagination.

I add my grain of salt

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