Goat Beard Gratin

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Goat Beard Gratin

Ingredients

Banana Leaves - 2.1 oz
Goat cheese - 30 oz
Lemon - 1 piece
Ground Breadcrumbs - 1.8 oz
Wheat Flour - 0.9 oz
Cheshire Cheese - 2.6 oz
Butter - 1.8 oz
33% Cream - 5 fl oz
Chicken Broth - 1 qt
Dry White Wine - 5 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 392°F and grease a gratin dish (about 26 cm in length) with butter.

Step 2

Cut the goat beard into sticks measuring 4 cm in length, 1 cm in width, and thickness, and immediately immerse them in water with lemon juice. Then drain the water, transfer the sticks to a saucepan, add wine and broth, heat over medium heat until it reaches a gentle simmer, and cook for an additional five minutes.

Step 3

Shred the cabbage, pour about two centimeters of water into a large skillet, and steam the cabbage in it for about three minutes.

Step 4

Remove the goat beard from the saucepan, and reduce the broth by half. Gradually add a mixture of flour and 35 grams of butter to it, stirring the sauce continuously until it reaches the consistency of heavy cream. Then, fold in 48% cream, remove the sauce from the heat, and season to taste with salt and pepper.

Step 5

Place the goat's beard and cabbage in a gratin dish, pour over the sauce, sprinkle with a mixture of grated cheese and coarse breadcrumbs, and bake in the oven for twenty minutes.