Laurent Loudeac's far breton and buerre blanc recipes - 10 August
Far Breton - a custard-like cake.
Beurre blanc - a fish sauce.
It's a custard-like cake made with prunes soaked in rum - a typical dish from Brittany.
185g stoned prunes
3 cup milk
2 tbsp rum
Soak the prunes over night in rum and water (enough to cover).
In a bowl mix flour and sugar together, add the egg and mix thoroughly, then add the milk slowly to avoid any lumps.
In a well buttered ovenproof dish pour the prunes (drained) at the bottom then pour the batter on top to cover.
Put into a preheated oven 180degC for about 50-60mins or until the top is golden brown.
You can serve it warm or cold.
This is a typical sauce for fish from the region of Nantes.
2 finely sliced shallots
50 ml white wine vinegar
50 ml white wine
1 bay leaf
Put all the ingredients into a pot and reduce to nearly dry, then add 250g of butter little by little, whisking constantly, and don't bring the sauce to boil or it will split. You can cheat by putting a bit of cream before you whisk the butter in.
In a deep pan put a fresh piece of fish (blue cod is great or groper) and cover with water a pinch of salt, 2 slices lemon and 1 bay leaf, gently bring to simmer until the fish is cooked.
In a different pan sautee the white of a leek cut into julienne with a knob of butter, salt and a dash of wine.
To serve put leek at bottom of plate, fish on top and cover with the beurre blanc sauce, serve with either rice or boiled potato.