Canut brain
Canut brain
Ingredients Canut brain
Number of persons
500 g of faisselle
garlic clove (according to your taste)
4 shallots
finely chopped flat leaf parsley
1 bunch of chives
Spring onion or half a bunch of scallion
10 cl of heavy cream
10 cl of olive oil
1 tablespoon of wine vinegar
Pepper mill
Salt
Preparation Canut brain
Total Time : 10 min
Preparation: 10 min
Wash the herbs, pat them dry.
Chop the parsley and chives very finely. Finely chop the shallots and, if you have any, the spring onions and / or the scallions. Book.
In a salad bowl, pour the faisselle (drained but not too much) and the crème fraîche. Mix vigorously.
Add the oil, vinegar and crushed garlic (if possible with a garlic press!). Salt. Pepper generously. Add the herbs and shallots.
Leave in the refrigerator for at least 2 to 3 hours.
Serve chilled, with very good bread!
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