Gastronomy

Chef(s) Alain PÉNOT (Auberge du Lac Saint-Pierre) offer(s) you the following appetizer:

Crispy vegetables in rice paper crêpes, with smoked salmon and curry-lime sauce

Serves 4

Ingredients:

Prepare de vegetables:

Rinse the asparagus under running water to remove any dirt, cut off the tips and blanch them.
Blanch the beans and the carrots. Cool them, then drain and set aside.
Thinly slice the peppers in a plate.

Prepare the sauce:

In a bowl, make a mayonnaise: 1 egg yolk, 1 teaspoon mustard, salt, pepper, olive oil, grape seed oil.
Once the mayonnaise has thickened, add 1 tablespoon of curry, a little lime juice, and a few leaves of fresh basil.

Roll the crêpes:

Place the rice paper crêpes in water to soften them, then drain them well. Place slices of smoked salmon and the vegetables on the crêpes.
Prepare the plates; cut the crêpes, add the sauce, and garnish as desired.

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