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Local recipes

Some ideas for local recipes 

 

Cultivating your well-being and your « well-eating » is one of the ambitions of the island and its inhabitants. And in Belle-île, the nature is generous and the islanders are oftentimes creative. 

Restaurants, caterers and producers shared with us some of their recipes to showcase the island’s produce and some Morbihan local produce or even some produce from a more faraway Brittany.

While waiting to finally be able to sit at one of the numerous restaurants of the island, you can find some recipes that you will be able to prepare at home ! 

 

Hen with krassens* 

Preparation: 30 minutes
Cooking:1 hour 10


For 4 to 6 persons

  • 1 big hen and its offals
  • 200 g of bacon
  • 1 carrot
  • 4 onions
  • 1 glass of white wine
  • 2 bay leaves
  • 1 sprig of thyme
  • 3 tablespoons of oil
  • 50 g of butter
  • Salt, pepper

Krassens (savoury dough donuts):

  • 150 g of flour
  • 2 tablespoons of heavy cream
  • 2 eggs
  • 1/2 glass of milk
  • 1/2 sachet of baking powder
  • 50 g of butter
  • 6 drops of Viandox
  • Fine "fleur de sel" or ground salt

In a casserole dish, brown the bacon, chopped onions, giblets and carrot, peeled and cut into small pieces in the oil. Reserve. Rinse the casserole dish. In the hot butter, brown the hen, turning it regularly. Add the ingredients reserved previously as well as the bay leaf and thyme and some salt and pepper. Cover and let simmer over low heat for 10 minutes. Wet with wine and cover with 1 L of water. Simmer for 45 minutes, covered.

Prepare the krassens. Combine flour and baking powder in a large bowl. Add the eggs one by one, the milk, the melted butter and the crème fraîche. The dough should be firm and supple. If necessary, add more flour. Pour in the Viandox. Season with salt and pepper and leave it to rest for 10 minutes. Cook the krassens 20 minutes before the hen is finished cooking. Boil 3 L of salted water in a Dutch oven. Form the krassens using two tablespoons and immerse them in water. Carry out this operation several times so that the krassens do not stick together.
The krassen is cooked when it rises to the surface. Drain. Arrange the dish with the chicken pieces, the sauce and the krassens. Prepare the krassens. Combine flour and baking powder in a large bowl. Add the eggs one by one, the milk, the melted butter and the crème fraîche. The dough should be firm and supple. If necessary, add more flour. Pour in the Viandox. Season with salt and pepper and leave it to rest for 10 minutes. Cook the krassens 20 minutes before the hen is cooked. Boil 3 liters of salted water in a Dutch oven. Form the krassens using two tablespoons and immerse them in water. Carry out this operation several times so that the krassens do not stick together. The krassen is cooked when it rises to the surface. Drain and arrange the dish with the chicken pieces, the sauce and the krassens. 

 

*Taken out of the Carnet de cuisine de Belle-île written by Soisick Boulch and published by Le télégramme


 

Far breton

For 6 persons

  • 200 g of sugar
  • 250 g of flour
  • 6 eggs
  • 1 L of milk
  • 10 cl of rum
  • 150 g of prunes
  • 20 g of butter (salted of course; you are in Brittany)

 

Mix the eggs and sugar in a bowl until the mixture turns white. Add the flour and mix until there are no more lumps. Then pour in the milk and rum and stir so that the paste mixes with the milk. After having buttered the mold, pour the dough and incorporate the prunes then bake for 1 hour at 180 ° C

Let the far cool down to room temperature and serve it in the evening or chilled the next day.

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