Recipe for panisses with herbs and bay leaf mayonnaise
Mayonnaise: For soft-boiled eggs, cook them for 5 minutes in boiling water, then plunge them into ice water. Peel the eggs. Place them in a blender. Add the mustard. Blend and gradually add the bay leaf oil. Add two pinches of fleur de sel and the lemon juice.
Ingredients
- 50 g of olive oil
- 50g of unsalted butter
- 1 bunch of parsley
- 1 bunch of chives
- 8 shiso leaves
- 4 bronze fennel stalks
- 12 g of salt
- 1 L of milk
- 250 g of chickpea flour
- 4 eggs
- 1 tbsp of mustard
- 1 tbsp lemon juice
- 175 ml of bay leaf oil
- A few fennel flowers
- A few verbena flowers
Method · 1 h 45 min
- In a saucepan, heat the olive oil and butter. Roughly chop the herbs and sauté them in this mixture. Add the milk and bring to a boil. Add the salt, then gradually whisk in the flour. Once the flour is cooked, pour the mixture into an oiled container and cover with plastic wrap. Let it rest in the refrigerator for one hour. After the mixture has rested, cut the panisses into the desired shape. In a large pan of boiling oil, fry the panisses until golden brown. To serve, season the mayonnaise and panisses with fennel and verbena flowers. Optionally, sprinkle with verbena powder, smoked paprika, and leek green powder.
- For soft-boiled eggs, cook them for 5 minutes in boiling water, then plunge them into ice water. Peel the eggs. Place them in a blender. Add the mustard. Blend and gradually add the bay leaf oil. Add two pinches of fleur de sel and the lemon juice.
