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Today, a new challenge: Tom Baldetti vs. andouillette sausage.

Tom hates andouillette sausage. So, naturally, I gave myself a mission: to change his mind with a recipe that might just make him see this ingredient in a new light…

On paper, it's all about cooking a good dish. In reality, when it comes to andouillette, it might not be so simple…

So, Tom? A recipe gone wrong or a chef's masterpiece?

A huge thank you to Tom for agreeing to play along and giving andouillette another chance!

Go see him perform live!! More info below in the description.

SUBSCRIBE TO THE CHANNEL AND RING THE BELL. THAT'S ALL ❤️

Ingredients:
Andouillette - 2 pieces
Potatoes - 300g
Watercress - 1 bunch
Shallot - 1 piece
Garlic - 2 cloves
Thyme - 2 sprigs
Chicken or vegetable stock - 600ml
Heat cream - 10cl
Butter - 40g
Mustard - 4 tbsp
Pickles - to taste
Yuzu juice - 1 bottle

Recipe:
Wash the potatoes without peeling them. Plunge them into the cold broth with the thyme, bay leaf, and crushed garlic cloves.

Bring to a simmer and cook for 18 to 20 minutes, or until a knife inserted into the center meets no resistance. Keep warm in the broth until serving.

WATERCRESS COULIS
Wash and trim the watercress. Blanch for 1 minute in boiling salted water. Drain and immediately plunge into an ice bath to preserve the green color.

Sweat the chopped shallot in butter. Add the cream and simmer for 2 minutes.

Blend the watercress with the hot cream until smooth and glossy. Strain through a fine-mesh sieve for a very smooth coulis. Season and keep warm.

ANDOUILLETTE CHIPS
Remove the skin from the andouillette sausage. Slice into thin rounds, 2 to 3 mm thick. Pat dry with paper towels.

Heat a skillet over medium-high heat without oil. Cook the potato slices for 3 to 4 minutes without touching them, then turn them over and cook for another 2 to 3 minutes on the opposite side until golden brown and crispy.

Drain on paper towels. Season with fleur de sel immediately after removing from the skillet.

SERVING
Pour the watercress coulis onto the bottom of a plate. Arrange the drained potatoes on top, then top with the andouillette chips. Serve immediately.

Follow Tom Baldetti on social media and at his shows
► INSTAGRAM: https://shorturl.at/FJGzc
► SHOW TICKETS: https://shorturl.at/ZVurv

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► INSTAGRAM: https://shorturl.at/buHLN
► TIKTOK: https://shorturl.at/IJ136
► RESTAURANTS: https://shorturl.at/m5lQf
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► Restaurant Reservations: https://bit.ly/reservation-bonaloi-yo...

► Partner: Proud to be supported by Maison De Buyer, which has been sharing its culinary expertise for nearly two centuries. www.debuyer.com
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►Production Team:
Filmed by: Antoine Idczak, Thibault Destremau, Jeremy Clain
Edited by: Quentin Linlaud
Sound Mixing: Alban Rivoal & Julien Richard
Thumbnail: Youri, Miniamea

►Production Team:
Eloy Spinnler
Benoît Piante
Marion Donner
Antoine Henry
Antoine Idczak
Thibault Destremau (Touko Studio)
Clément Rufié
Amandine Meleard
Blanche Hallauer
Anthon Mehl
Jean-Marc Tapié
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►Contact & Partnerships: eloy@etvoyla.fr
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