Comté fon­due with dip­pers

SERVES 4

Food and Travel (UK) - - Contents -

For the fon­due

2tsp corn­flour

150ml skimmed milk

½tsp Di­jon mus­tard freshly grated nut­meg

60g Comté, finely diced 1tbsp chives, finely snipped 2tsp grated parme­san

For the dip­pers

300g fin­ger-thick green and white as­para­gus

12 quails’ eggs, boiled for 2½ min­utes, shelled and halved cel­ery salt

2 chunks sour­dough bread

In ad­vance of mak­ing the fon­due, bring a large pan of salted wa­ter to the boil.

Trim the as­para­gus spears where they be­come vis­i­bly woody, and peel the stalk within 1-2cm at the start of the tip.

Mix the corn­flour with 2tbsp skimmed milk in a small bowl.

Heat the grill. Bring the re­main­ing milk to the boil in a non-stick pan, add the corn­flour mix­ture and stir con­tin­u­ously un­til the sauce thick­ens, then re­move from the heat. Whisk in the mus­tard and sea­son with nut­meg. Stir in the Comté and chives, spread over the base of 2 small, shal­low oven­proof dishes, then scat­ter over the parme­san and pop un­der the grill for 5 min­utes un­til golden.

Put the as­para­gus into the pan of boil­ing wa­ter at the same time as grilling the fon­due and cook for 4-5 min­utes. Drain the spears in a colan­der.

Serve the fon­due with the as­para­gus, quails’ eggs, cel­ery salt and bread for scoop­ing.

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