Black pudding with pears

Black pudding with pears

By
From
The Beef Club
Serves
4
Prep
20 mins
Cooking time
20 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
400g black pudding
15g butter

The pears

Quantity Ingredient
8 very small pears
50g butter
50g sugar
black long pepper

The garnish

Quantity Ingredient
100g rocket
100g yellow dandelion leaves
Lemon vinaigrette

You will need

Quantity Ingredient
mandoline

Method

  1. Wash the pears well but there’s no need to peel them. Cut 7 of the pears in half lengthways; set aside the last one.
  2. Melt the butter in a frying pan. Add the sugar and allow it to caramelize slightly. Add the cut pears and cook them in the caramel until well caramelized and soft (5–10 minutes depending on their size and ripeness).
  3. Sprinkle the pears with the ground (or crushed) pepper. Wash the salad leaves.
  4. Fry the black pudding in the butter over a fairly low heat (about 10 minutes, turning it over).
  5. On individual plates arrange the rocket and dandelion leaves, dress with vinaigrette, then top with the cooked pears and the sliced black pudding. With a mandoline, thinly slice the uncooked pear and scatter over the dish.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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