Auvergne salad

Quality :

For 4 People.

Preparation :

30 min

Cooking :

10 min.

Ingredients

200 g batavia lettuce
200 g dry sausage
2 slices Auvergne ham
200 g Fourme d'Ambert cheese
200 g button mushrooms
12 walnut kernels
1 teaspoon wholegrain mustard
2 tablespoons vinegar
3 tablespoons sunflower oil
1 tablespoon walnut oil
1 tablespoon olive oil
Juice of 1/2 lemon
1 garlic clove
Salt and pepper

Preparation

Prepare the sesame butter. Gently melt 50g butter in a small
heavy-bottomed saucepan. Once the butter has melted, add the sesame seeds and a pinch of salt
and mix well. Spread the sesame butter mixture thinly on a
baking sheet lined with parchment paper. To make this easier, add
a sheet of parchment paper and roll out the mixture with a rolling pin.
Set in the freezer.
In 20g of butter, fry the cod backs briefly, going back and forth. Preheat
the oven to 190°C/200°C (thermostat 6/7). Cut rectangles of sesame butter to
the size of the cod. Place the fish backs in a dish and place the
rectangles of butter on top of the cod. Drizzle a few drops of sesame oil over
each piece of fish. Place in the oven for 10 minutes, then for a maximum of 1 minute under
the grill at the end of cooking to brown the sesame seeds. Keep warm.
Collect the cooking juices in a saucepan, add the crème fraîche and lemon juice from
, and season with salt and pepper. Heat and reduce the cream/lemon sauce. Serve the
cod backs topped with the lemon sauce.