Crodwich Tartiflette style
Personen
10
Vorbereitungszeit
Schwierigkeit
Kosten
Ein Rezept von :
Pierre Koch, Executive Chef EMEA
Verzehrmoment(e) :
Apéritif
Dîner
Petit déjeuner
Brunch
Goûter
Déjeuner
Rezept erstellt mit :
Zutatenliste
- 10 croissants
- 300 g Reblochon
- 500 g potatoes
- 200 g smoked lardons
- 100 g fromage frais
- 2 medium onions
- 50 g butter
- A bunch of parsley
- Salt and pepper
Zubereitungsschritte
HOW TO PREPARE THE POTATOES AND
LARDONS
- Cook the potatoes in salted water until soft, then peel and cut into slices.
- Fry the lardons until they are browned.
- Then remove the lardons from the pan, add the onions to the lardon fat and add a knob of butter.
- Cook the onions until golden brown.
HOW TO MAKE THE MIX
- Once chilled, mix together the fromage frais, the onions and the lardons.
MAKING THE SANDWICH
- Cut the croissant in half lengthwise.
- Fill the croissant with the mixture.
- Place thin slices of potato along the length of the croissant and season with pepper to taste.
- Cover with the rest of the onion-lardon mixture, add finely chopped parsley and a few slices of Reblochon.
- Put the top on the croissant.
BAKING
- Put the crodwich in an oven preheated to 180°C for around 7-8 minutes, until the Reblochon has melted and formed a crust.
Tipps des Chefs
To enhance the flavours, deglaze the onions with a little white wine.
