Salers flan with baby spinach and prawns
Plunge the prawns in a hot fish stock, turn off the heat and allow to cool.
Separate the egg yolks from the whites. Whip the egg whites to a soft peak.
Mix the butter, cream, flour and nutmeg, then add the yolks, Salers and spinach.
Mix, season and gently blend in the whipped egg whites.
Butter the individual moulds and add the Salers mixture.
Preheat the oven to 200 °C, bake for 5 min. and remove from moulds.
Shell the prawns, keeping only the tails. Dice 2 of the prawns, season them and put 1 tsp on the flans, along with a whole prawn and a bit of chervil.
Perfect wine pairing
More about this grape varietyViognier de France
Balanced and full-bodied, Viognier embodies perfection on earth. It is the most opulent and fashionable white grape variety around, reflecting today’s style thanks to a perfect, dreamy balance between smoothness, crispness and intense aroma. It is the most opulent and fashionable white grape variety around, reflecting today’s style thanks to a perfect, dreamy balance between smoothness, crispness and intense aroma. Perfect Match: Sushi of tuna. A fresh fish prepared in a manner similar to meat, tuna served in sushi is one example of difficult-to-pair foods that Viognier tames easily. Its smoothness enhances the raw fish, and its powerful flavor balances out that of the soy or sesame marinade. A simple, yet sophisticated and very trendy pairing. The perfect accomplice for powerful, contrasting flavors. The proof: with the Crab, Beetroot and Pamplemousse in Aspic, Viognier stands up to the soft bitterness of the grapefruit thanks to its freshness, combining deliciously with the sweetness of the beetroot. Here, of course, the crab plays the role of succulent sidekick.
