The origins of this dish can be traced back to the 19th century in the Prigol region of France, and in the French cookbooks of the time, the dish was given the name "ballotine de raie à la périgourdine". It quickly became the darling of the French high society and has since spread to the point where it is now a star dish in Michelin-starred restaurants.
The Prigol region is famous in France for its truffle production and is also rich in rays, so it is not surprising that a lot of truffles and rays are used in the preparation of this dish.
This dish is rich in flavor and rich in taste, but also extremely delicate in appearance.
The ray meat is tender and delicious, the saltiness of ham and cheese blends perfectly with the aroma of truffles, and the pickled truffles and pickled celery root add a sour and crisp texture to the dish.
In addition, the dish is rich in protein, vitamins, and minerals.
Ray meat is a low-fat, high-protein fish meat rich in vitamin B12, vitamin D, and seleniumTruffles, on the other hand, are rich in antioxidants that can help protect cells from damage.
It is worth mentioning that the cooking method of this dish is relatively complex and requires the exquisite skills of professional chefs.
However, if you are confident in your talent, you can give it a try, and here's how to do it
Ingredients:
Ray meat: 200 grams.
Ham: 100 grams.
Cheese: 100 grams.
Truffle puree: 50 grams.
Flour: 50 grams.
Eggs: 1 pc.
Breadcrumbs: 50 grams.
Butter: 50 grams.
Olive oil: 50 grams.
Salt: to taste. Pepper: to taste.
Method:
1. Thinly slice the rays, ham and cheese.
2. Spread the truffle puree evenly on the ray slices.
3. Place the ham slices and cheese slices on top of the ray slices.
4. Roll up the ray slices and fix them with a toothpick.
5. Wrap the flour, egg mixture and breadcrumbs on the ray rolls in turn.
6. Heat the butter and olive oil in a pan and fry the ray rolls in the pan until golden brown.
7. Arrange the pickled truffle and pickled celery root (pickled method as follows) as side dishes and serve immediately.
Pickled truffles:
Truffles: 100 grams.
Sherry: 100 ml.
White wine: 100 ml.
Water: 100 ml.
Sugar: 50 grams.
Salt: to taste. Pepper: to taste.
Method: Clean the truffles and cut them into thin slicesSherry, white wine, water, sugar, salt and pepper in a pot and bring to a boil;Add truffle slices to the soup, cook for 5 minutes, remove and put in a glass jar for later use.
Pickled celery:
Celery root: 100 grams.
White vinegar: 100 ml.
Water: 100 ml.
Sugar: 50 grams.
Salt: to taste. Method: Wash the celery root and cut it into thin slicesPut the white vinegar, water, sugar and salt in a pot and bring to a boil;Add celery to the soup, cook for 5 minutes, remove and store in a glass jar.
This dish once appeared in the famous French writer Proust's ** "Reminiscences of the Past", in which Proust described this dish as "a heavenly delicacy".
Despite its delicious taste, it is not suitable for pregnant women because the ray meat contains mercury, which can cause harm to the fetus.
At present, the price of this dish in Michelin-starred restaurants is about 800 to 1000 yuan, but it is expensive but still attracts many people to taste it.
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