Cordon bleu with vegetable mash and tartare sauce

Ingredients:

• 500 g floury potatoes
• 3 carrots
• 10 g chives
• 10 g parsley
• ½ shallot
• 2 pickles (gherkin)
• 125 g full-fat yogurt
• 75 g lamb's lettuce (mâche)
• 2 cordon bleus
• Olive oil
• A splash of milk
• A pinch of nutmeg
• Salt and black pepper to taste

Preparation:

1. Cook the Potatoes and Carrots:

   • Cut the potatoes and carrots into chunks of about 3 cm (no need to peel them). Place them in a cooking pot, just covered with water, and add a pinch of salt.
   • Boil for 15-20 minutes, or until tender.

2. Make the Tartar Sauce:

   • While the potatoes and carrots are cooking, finely chop the chives and parsley. Dice the shallot and the gherkins into small cubes.
   • In a bowl, mix the yogurt with the chopped herbs, shallot, gherkin, salt, and black pepper.

3. Prepare the Puree:

   • Drain the cooked potatoes and carrots. Mash them together with a splash of milk until smooth.
   • Season with nutmeg, salt, and black pepper to taste.
   • Stir in half of the lamb's lettuce into the mashed potatoes and carrots.

4. Cook the Cordon Bleu:

   • Melt a small knob of butter in a pan over medium heat. Fry the cordon bleus for about 5 minutes, turning occasionally, until golden brown and crispy.

5. Serve:

   • Serve the cordon bleu with the carrot-lamb's lettuce puree, the remaining lamb's lettuce, and a generous scoop of tartar sauce on the side.

Tip:

• Use a pan with a thick base, which helps retain heat better and prevents the cordon bleu from sticking to the bottom.

Enjoy your delicious meal!