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Millefeuilles of New Ile-de-Ré Potatoes with Fresh Goat Cheese Recipe
Flavors of Charente Maritime
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Cooking time: 10 minutes
Difficulty: Easy
Chef's Note
A recipe from Roland Bernard - Relais Thalasso Atalante, Ile de Ré
Ingredients
For 4 servings
- 12 medium Ile de Ré New Potatoes
- 150 g (5 oz.) fresh Goat cheese
- 1 bunch of Chive
- 1 shallot
- 1 tbsp. balsamic vinegar
- 3 tbsp. olive oil
- Fleur de sel
Method
- Wash the potatoes under running water, rubbing them gently. Steam or cook them in boiling water for 10 minutes, skins on. Cool and cut into even slices.
- Chop half a bunch of chives and the shallot. Mash the goat cheese to soften it; add the chives and shallot. Season to taste.
- Prepare the vinaigrette and set aside.
- Assemble the millefeuilles by stacking alternate layers of potato slices and goat cheese. Drizzle with vinaigrette and garnish with the remaining chives.
More recipe ideas
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Thanks to Canetti Conseil for their kind collaboration
Photo: Christian ADAM / Canetti Conseil
Restaurant L'Atalante, Port Notre Dame - 17740 Sainte Marie de Ré
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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