In the heart of the Sources de Cheverny, our cuisine celebrates the richness of the local soil and seasonal produce. With the Coastal Saint-Pierre, Green-Meat radishes and honey-dandelion vinaigretteIn this recipe, we use fresh, authentic ingredients, enhanced by delicate preparation techniques. This recipe is inspired by the simplicity of the surrounding nature and the balance of flavours, with the Saint-Pierre as its protagonist, accompanied by the crunchiness and subtle sweetness of the Green-Meat radish and a homemade vinaigrette with floral notes. By following this recipe, you'll be able to recreate this gastronomic experience at home, for a tasting experience that evokes the refined flavours of the Sologne.
For 4 people
Le Saint-Pierre :
Ingredients:
- 1 1kg Saint-Pierre
- 1 bunch chopped chives
- Dandelion leaves
Process :
- Trim and lift the fillets of Saint-Pierre
- Remove the skin and cut the flesh into strips 7cm by 2cm wide.
- Wrap in cling film and chill.
Radish green-meat :
Ingredients:
- 1 green-meat radish
- 50g chopped ginger
- 1 spring onion
- 1 bunch chives
- Q.S lemon juice
- 10cl Olive oil
- 10 dandelion leaves
- Q.S fine salt
Process :
- Peel and wash the green-meat radish
- Wash and sort the dandelion leaves, keeping the prettiest for decoration
- Chop the chives
- Pruning dice, mix with the ginger, finely chopped spring onion and finely chopped dandelion leaves. and chopped chives
- Season with lemon juice, olive oil and fine salt.
Honey vinaigrette :
Ingredients:
- 15 dandelion flowers
- 30 cl water.
- 50g honey.
- 5 cl olive oil
- 20 cl rapeseed oil.
- 5 cl lemon juice.
- Q.S fine salt.
Process :
- Wash and remove the leaves from the dandelion flowers, keeping 2 flowers for garnishing. Cook the others for 30 minutes in water, covered, then leave to infuse for a further 30 minutes, covered, off the heat.
- Filter the juice and reduce to 10cl, add the honey and lemon juice, then blend with the olive and rapeseed oil using an immersion blender.
- Adjust the seasoning.
- Make a reservation.
Finishing and straightening :
- Season the Saint-Pierre meat with the honey vinaigrette, chopped chives, dandelion flowers and chopped dandelion leaves.
- Place the green-meat radish mixture in a 7 cm circle in the centre of a plate, 0.5 cm high, and arrange the Saint-Pierre slices harmoniously.
- Decorate with pretty dandelion leaves and flowers.
- Sprinkle with fleur de sel.
- Arrange a thin bead of vinaigrette around the edge.
This dish of Saint-Pierre with Green-Meat radishes and honey-dandelion vinaigrette is an ode to the natural and inventive cuisine of Les Sources de Cheverny. Easy to prepare, it offers a harmony of textures and flavours, where the delicacy of the fish blends perfectly with plant and floral accents. Whether for a refined dinner or a special occasion, this recipe will delight your guests and awaken their taste buds with flavours inspired by our terroir.
