The recipe from Chez André
- 2 good-sized shallots,
- 200 grammes of chorizo,
- 50 cl of thick cream,
- a couple of dashes of white porto
- a pinch of Espelette pepper
Slice the shallots finely. Dice the chorizo.
Gently soften the shallots in a little olive oil, then add the diced chorizo.
Once the chorizo starts to sweat, deglaze the pan with the white port, add the fresh cream and then increase the temperature until it all gently comes to the boil. Take off the heat and leave to rest for a few minutes.
Mix the cream sauce and then strain.
Add a pinch of pepper, season to taste - and the sauce is ready. Now all you need to do is sear the plumas in the pan according to how you like them (pink or well-done).
Serve with mashed potatoes and home-made ratatouille. It is delicious with a glass of Corsican rosé, a St-Joseph red or a Menetou white.
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