1 fennel bulb
120 g reduced crushed tomato
30 g honey
1 dl Xeres vinegar
salt, pepper, cumin, Fallot gingerbread mustard, olive oil, white balsamic vinegar
Shell the gambas and set them aside in the fridge.
Wash and slice the fennel. Cook it in a sauté pan, covered on a high heat, with the olive oil, fleur de sel (sea salt), covered with white balsamic vinegar, for 5 mins.
Lightly brown the honey, deglaze it with the Xeres vinegar, add the reduced crushed tomato and the cumin. Season off the heat. Add the Fallot gingerbread mustard at your convenience. Your ketchup is now ready.
Grill the gambas à la plancha and serve.
Crunchy salad with langoustines
Roast epoisses in a gingerbread and orange nonette
Cod in Fallot mustard with gingerbread crumbs
Calf’s head sauce Gribiche prepared our way
Rabbit cooked several ways
Chicken Fricassee with Fallot Dijon Tarragon Mustard
Thick salmon with Fallot Dijon Basil Mustard
Snails and Squid in Dijon Mustard
Pig’s Trotters Cromesquis with Fallot mustard “à l’ancienne”
Chantilly Oysters with Burgundy Verjuice
Fresh Crayfish Delight, Virgin Citrus and Tarragon Mustard
St. Pierre Fillet, Asparagus and Walnut Mustard
Red Mullet Artichoke Basil Mustard
Rice Crackers with Basil Mustard
Roasted Pigeon, Morels in Fallot Hot Mustard Cream
Calf’s Head Seasoned with Tarragon Mustard
Beef Fillet with Carrots, Fallot Blackcurrant Mustard
Jumbo Gambas à la Plancha, Fennel with White Balsamic Vinegar