Livar cordon bleu with pommes Lyonnaise from the Big Green Egg
Ingredients (for 4 persons)
Ingredients
- 4 Livar fillet steaks a 200g
- 4 slices Livar cooked ham
- 200g grated mozzarella
- 1 egg
- 100g flour
- 100g panko
- 150ml sunflower oil
- 2 tbsp butter
For the pommes Lyonnaise
- 800g firm potatoes
- 6 shallots
- 100g Livar bacon (slices)
Required accessories
- stainless steel grid
- skillet
- core thermometer
- Light the charcoal in the Big Green Egg and, with the stainless steel grill, heat to a temperature of 200°C.
- Meanwhile, for the cordon bleu's, cut the fillet slices horizontally, but not all the way through. Lay the ham slices on your worktop. Divide the mozzarella into 50g portions and squeeze each portion together; as grated mozzarella is drier than a ball of mozzarella, the cheese draws nicer strands after frying. Place a portion of mozzarella on each slice of ham and fold the ham around the cheese. Fold open the fillet slices, place a ham slice on top and fold again. Secure the stuffed fillet steaks with cocktail sticks.
- Sprinkle the meat with salt and pepper. Beat the egg in a deep plate. Also sprinkle the flour and panko each in a deep plate. Pass the stuffed fillet steaks successively through the flour, egg and panko. Pat off any excess flour, egg or panko each time. Place the cordon bleu fillets on a
sign. - For the pommes lyonnaise, wash the potatoes and pat them dry. Cut the potatoes into slices about half a centimetre thick. Peel the shallots and cut them into half rings. Cut the bacon into strips about 1 cm wide.
- Heat the skillet on the grill. Add the sunflower oil and 1 tablespoon of the butter and wait until the butter is browned out.
- Place the cordon bleu's in the skillet and fry for about 3 minutes until the underside is golden brown. Turn the cordon bleu's over and fry again for about 3 minutes until this side is also golden brown. Close the lid of the Egg after each operation. Meanwhile, bring 1 litre of water to the boil.
- Remove the cordon bleuen from the skillet and set them aside. Scoop half the oil from the skillet and save it for later in a heatproof container. Add the shallots and bacon to the skillet and fry until the shallots are golden brown. Scoop the shallot mixture out of the skillet and set aside.
- Add the potato slices to the skillet and carefully pour in the boiling water. Let the potatoes boil gently for about 3 minutes; close the Egg lid after each operation.
- Carefully drain the potatoes and scoop them out of the skillet. Add the remaining tablespoon of butter and 2 tablespoons of the oil kept aside to the skillet and wait again until the butter is browned out. Then add the potatoes and fry until they start to colour; spoon the
potatoes occasionally. - Spoon the shallot mixture through the potatoes and top with the fried cordon bleu. Close the Egg's lid and cook the potatoes and cordon bleu for about 15 minutes more until the cordon bleu have reached a core temperature of 70 °C; you can measure this with
a core thermometer. - Place the skillet on a refractory surface on the table.
Make this dish with...
Livar Burgundy ham
€ 37,80
Livar fillet steaks
€ 9,75
Livar loin fillet (1/3)
€ 35,95
