The recipe:
Cut cheese into six equal sections and allow to sit at room temperature, covered. Prepare mangetouts, slice into narrow strips on the diagonal and blanche in boiling salted water for 2 minutes. Remove all but 1 cm of carrot greens. Blanche carrots in boiling salted water for 8 minutes. Submerge in cold water and then pull off skins using a paper towel. Finely grate the potatoes. Wrap grated potatoes in a clean dish cloth and press out the moisture. Finely chop onion and mix into the potatoes with semolina, egg yolk, chives, pepper and salt. Fry the pancakes in batches in the hot clarified butter in a skillet until golden. Melt butter in a saucepan and sauté vegetables, stirring. Season with herbed salt and pepper. Use the bell-pepper coulis to create a round pool of sauce on each plate. Arrange the first potato pancakes on the pool. Place mangetouts and cheese sections on the pancake and cover with a second pancake. Garnish with a carrot.
The indispensable addition:
Bell-pepper coulis
Cut peppers in half, remove seeds and slice thinly. Allow to simmer quietly in vegetable broth, together with garlic, chilli and ginger, for 20 minutes. Purée everything using an immersion blender and press through a fine sieve. Finish off with fruit vinegar, sugar and seasoning. Add butter to create a smooth sauce.
Kitchen utensils: fine grater, paper towels, dishcloth, immersion blender, fine sieve
Ingredients:
1 Moser Charmant Tomme
100 g mangetouts
4 carrots, with tops
2 floury potatoes, peeled
½ onion, peeled
¼ Tbsp semolina
1 egg yolk
1 bunch of chives, finely chopped
Freshly ground black pepper, to taste
¼ tsp salt
Clarified butter for frying
1 Tbsp butter
¼ tsp herbed salt
Bell-pepper coulis
2 red bell peppers
1 clove of garlic, peeled and pressed
1 chilli pepper, seeded, finely chopped
0.5 cm ginger
100 ml vegetable broth
2 sprays of fruit vinegar
1 tsp sugar
¼ tsp herbed salt
Black pepper to taste
20 g butter, in thin slices