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Tomato fritters, sweet and sour sauce with Blonde de Chambly

Mains

Ingredients

SERVES 2

 

SWEET AND SOUR SAUCE WITH BLONDE DE CHAMBLY

• 180 ml Blonde de Chambly

• 425 ml sugar

• 1 lemongrass stick, split in 4

• 2 cm ginger, sliced

• Juice from half a lime

• 15 ml yuzu juice

 

SALAD

• 6 torn basil leaves

• 2 torn mint leaves

• Zest from half a lime

• 2 slices of very ripe red tomato

 

TOMATO FRITTERS

• 500 ml cold Blonde de Chambly

• 500 ml flour

• A pinch of salt

• 2 Heirloom tomatoes, cut into wedges, seeds removed

• A bit of flour

• Fleur de sel

• Neutral vegetable oil for frying

A participation of

Walter Roy et Simon Laborde

Chef

Preparation

SWEET AND SOUR SAUCE WITH BLONDE DE CHAMBLY

• In a small saucepan, heat the sugar, beer, lemongrass stick and the ginger at low heat, until completely dissolved, about 15 minutes.

• Add the lime and yuzu juices. Pour the mixture into a fine sieve and set aside until assembly.

 

SALAD

• Combine all the ingredients in a small bowl.

 

TOMATO FRITTERS

• Pour the beer in a large bowl and lightly sprinkle the flour gradually while slightly whipping. Incorporate all the flour and whip to homogenise the mixture. Add a pinch of salt and refrigerate until frying time.

• Preheat the oil in the fryer to 360 °F.

• Place the tomato wedges on a paper towel and sprinkle with salt.

• Dust the tomatoes with flour and coat them with the cold frying batter.

• Fry for 4-5 minutes or until the batter is golden. Remove the tomatoes and place them on a paper towel. Sprinkle with salt.

 

ASSEMBLY

• Pour a little of the beer caramel on the bottom of a plate.

• Place a ripe slice of tomato and 3 fritters on top.

• Finish with the fresh salad.

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