  MARQUES DE CACERES GRAN RESERVA 2001 RED
SPAIN
SAUSAGE AND POMPADOUR WITH CHILLI COMPOTE |
| Method |  Preparation : 20 mn
Cooking : 25 mn
For the quenelles
Peel and cook the potatoes for 20 minutes with the onion, garlic, bay leaf and nutmeg.
By hand in bowl, remove the bay leaf and blend the rest with the black sausages, egg, mint, salt and pepper,.
Prepare the quenelles by using a soupspoon. Bring some water to the boil in a pot and poach the quenelles - when cooked they rise to the surface.
For the compote
Peel the apples and cut into small pieces.
Place the salted butter in a pan, add the apple pieces and cook gently until soft.
Finely chop the chilli and add.
To serve, place the compote onto a plate and arrange the quenelles on top. Decorate with a few fresh mint leaves. |
| SOME TASTING NOTES | 
COMING SPOON
Wine Service Temperature : 16 - 18 °C |
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|  | |  | | Philippe DIAZ |  | RESTAURANT LA PASSARELLE
MARSEILLE |
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| | | | INGREDIENTSFor the quenelles
6 Pompadour potatoes
2 black pudding sausages
1 large onion
1 egg
1 clove garlic
1 bay leaf
1 pinch of nutmeg
1T fresh mint, chopped
Salt and freshly ground black pepper
For the compote
4 Canada Reinette apples
Salted butter
1 bird's eye chilli |
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