Charlieu's Andouille in millefeuilles

Andouille de Charlieu is made up of simple and tasty ingredients: pork, heart, red wine and a subtle blend of spices and a few other ingredients kept secret since time immemorial. We owe its exclusive production to the Butchers and Pork Butchers of Charlieu, members of the Confrérie des Faiseurs d'Andouille de Charlieu. Fabien Gauthier, chef at Atelier Rongefer in Charlieu offers us a tasty and surprising recipe: Charlieu's Andouille en millefeuille and its Côte Roannaise potato remoulade.

A recipe for 4 people proposed by Fabien Gauthier from Atelier Rongefer.

Red wine mayonnaise

• 1 egg yolk
• 250 g sunflower oil
• Mustard
• 1 / 2l red wine reduced to the boil
• 1 teaspoon of sugar

Reduce the red wine and sugar to 3/4 then set aside. It should have a syrupy consistency.
Make a firm mayonnaise then finish by seasoning with the reduction of red wine.

Andouille chips

• 12 slices of cooked andouille, very thin

Dry in the oven (hot air) the slices of andouille for about 2 hours at 120 °. Pat dry with a paper towel and set aside.

Potato remoulade

• 6 firm-fleshed potatoes (Spunta or Amandine style)
• 1 shallot
• Chopped parsley
• 100 g cooked andouille, diced

Bake the potatoes in the field dress in the oven at 180 ° for about 45 minutes (whole and with their skin rolled up in aluminum foil and in the oven). Let cool then remove the skin and dice.
Season with the red wine mayonnaise, andouille, parsley and chopped shallot.

Herb dressing

• 50 g parsley
• Olive oil
• 1 / 2 lemon juice
• 100g mayonnaise

Blanch (cook in a pot of salted boiling water for about 30 seconds) the parsley. Stop cooking by immediately immersing them in cold water. Then drain the parsley leaves, pressing on them to remove as much water as possible.
Then mix the parsley with a little mayonnaise then add the lemon juice and a drizzle of olive oil. Skip and reserve.

Dress like a millefeuille by interspersing the andouille chips with the remoulade. Garnish with the herb vinaigrette and young salad shoots. 

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