Blue Cheese with Onions and Blueberry Sauce
Baking and Desserts | French cuisine
⏳ Time
40 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
In this recipe, you can use Gorgonzola instead of Roquefort.
Ingredients
- Shallot - 8 heads
- Roquefort cheese - 7.1 oz
- Spanish onions - 2 heads
- Balsamic Vinegar - 3 fl oz
- Frozen Raspberries - 17.6 oz
- Buckwheat Groats - 2 spoons
- Sugar - 0.7 oz
- Grapeseed Oil - 3 fl oz
- Parsley - 1.4 oz
- Butter - 0.7 oz
- Thyme - 4 stalks
- Salt - to taste
Step by Step guide
Step 1
Blend 200 grams of blueberries and strain through a sieve. Peel the shallot and blanch it in salted water for two minutes. Then transfer it to a saucepan, add the blueberry juice, 80 ml of balsamic vinegar, honey, and thyme. Bring to a boil, then transfer to a bowl, cover with plastic wrap, and place in the refrigerator for three days to allow the shallots to marinate thoroughly.
Step 2
Before serving, cut the white onion in half, separate it into petals, and toss it into salted boiling water for two minutes.
Step 3
In a saucepan, combine 300 grams of blueberries, a pinch of salt, sugar, and 20 ml of balsamic vinegar, and simmer over the lowest heat for ten to fifteen minutes. Strain the sauce through a fine sieve; if it is not thick enough, reduce it further.
Step 4
Melt the butter and heat the pickled shallots and white onions in it.
Step 5
Blend the parsley with grapeseed oil until smooth.
Step 6
Place a piece of cheese and some onion on each plate, pour the blueberry sauce over them, and drizzle the remaining space with green oil.
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