Difficulty:[usr 2 ]
Sear the rib on each side in a very hot lightly oiled frying pan, finish cooking in the oven, leave to rest, when reheating in the oven by placing a slice of compound butter on it, accompany with Noirmoutier potatoes sautéed in garlic and thyme, add Guérande salt and freshly ground pepper. Decorate with bay leaves.
Compound butter:mix 120 g of softened salted butter with 1 1/2 bunches of chopped chives and a hint of chopped shallot. roll in a sheet of aluminum foil tightly, put in the cold, when ready to cut into four rounds.
Wash the potatoes without peeling them and cut them into large cubes, plunge them into the hot frying pan with the unpeeled garlic cloves, cook for 15 minutes then drain the garlic and potatoes. In a sauté pan put a good chunk of butter, add the potatoes and garlic cloves, brown over medium heat, salt and pepper.
The Noirmoutier potato:a vegetable with character!
In the beginning was the bonnotte… Under this pretty name hides a small tuber with yellow and smooth skin, with dark flesh, which has been the glory of Noirmoutier for years. This heirloom variety has only been cultivated on the island since the 1920s.
Originally from the Barfleur region in the English Channel, it was brought by a Noirmoutrin farmer who had been able to detect its exceptional qualities.
The newcomer adapted perfectly and quickly became the favorite potato of consumers on the island, then in the Nantes region.
A unique potato, it remains a garden potato and continues to support only the hand of man.
This is why its cultivation is limited to restricted areas and its production very limited.
Other varieties are grown on the island under such exceptional conditions:the micro-climate influenced by the Gulf Stream results in a mild, wet winter and a dry, sunny spring, the use of seaweed rich in minerals and growth substances give the potato all its taste finesse.
Just rubbed with coarse salt to remove excess skin and sautéed as is in a casserole or steamed, with melted butter and sprinkled with fleur de sel.. from Noirmoutier.
