Two-cooked lettuce, herb mayonnaise, soubise sauce

Quentin Pierre, chef at the Meuse restaurant La Mangeoire, proposes a graphic dish where lettuce is barbecued.

This recipe by Quentin Pierre, chef at La Mangeoire restaurant in Nonsard-Lamarche, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 30 min
Cooking time: 1 h 20

Ingredients for lettuce and herb mayonnaise

2 lettuces
1 bunch fresh herbs
Salt
Peppe r

For the mayonnaise

1 egg yolk
1 tablespoon mustard
Oi l

For the onions

4 onions
50 g butter
1 tbsp. sugar
2 tbsp. flour
20 cl milk

Steps for lettuce and herb mayonnaise

Lettuce: plunge pre-cleaned lettuces into boiling salted water for around 10 min, then cool quickly in iced water, drain and set aside. Do not discard the cooking water.
Herb purée: in the same cooking water, cook the herbs for approx. 7 min, then plunge them into iced water, drain and blend to obtain a smooth herb purée.
Chips and onion purée: peel and slice the onions. Cut 1 onion finely with a mandolin and dry in the oven at 120°C for 45 min with a little oil and fine salt.
Sweat the remaining onions in butter with a pinch of salt and a tablespoon of sugar. When they have melted, add the flour, stir, then add the milk. Bring to the boil and blend to obtain a soubise sauce.
Finishing: make a thick mayonnaise and add the herb puree. Light your barbecue and grill the well-drained lettuces.
Arrange the grilled lettuce in the center of the plate, with a dollop of soubise sauce alongside. Add dots of herb mayonnaise over the lettuce, sprinkle with onion chips and fresh herbs.

For further information

La Mangeoire, Rue de Sorbiez, 55210 Nonsard-Lamarche
13/20 in the Livre des 109
Read Gault&Millau's review of La Mangeoire

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