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Ratte du Touquet, the favorite of gourmets


This little potato popular with top chefs is on the shelves until May.

A nugget "ch’ti", it is cultivated by six producers in the North of France.

Joël Robuchon, Alain Passard and Guy Savoy have put it on the menu. Cultivated for 45 years, the Touquet ratte is prized for its delicate chestnut flavor, firm flesh and fine skin. It is delicious steamed, as an accompaniment to fish and seafood.

Quick to prepare due to its small caliber, it is eaten with the skin.

Recipe for Touquet ratte with squid

For 4 people :

1 kg of Touquet rattes cut into sections,
500 to 700 g of squid,
2 tomatoes peeled,
1 egg,
3 tbsp. tablespoons of olive oil
Provence herbs,
2 cloves garlic,
2 onions,
10 peeled almonds,
Parsley,
Saffron, salt, pepper.

Bread the squids with a mixture of beaten egg, Provence herbs and finely chopped garlic. Sauté the onions and olive oil in a Dutch oven. When they are translucent, add the tomatoes. Add the breaded squid and the Touquet fingerling. Season then add the saffron. Add hot water to cover the Rattes du Touquet flush. Watch the cooking and add hot water if necessary. Crush the almonds and parsley. At the end of cooking, add the crushed almonds to the potatoes.

Recipe for Touquet ratte with marinated lisettes

For 4 people :

1 kg of Touquet rattes,
400 g of lisettes (small mackerels) raised by your fishmonger,
2 lemons,
olive oil,
dill,
salt,
pepper.

Cut the lisettes into fillets, place them in a dish. Salt and pepper. Drizzle with lemon juice and 5 cl of olive oil. Add the dill and leave to marinate in the refrigerator for 3 to 12 hours. In a large saucepan, pour about 3 cm of water then place the potatoes in a basket pierced over the water. Salt and cover the pan. Bring the water to a boil. Cook for 20 to 30 minutes. Check doneness with the tip of a knife. When the rattes du Touquet are ready, dress with the lisettes.

Mediterranean ratte du Touquet recipe

For 4 people :

800 g of Touquet rattes,
1 courgette,
1 eggplant,
1 pepper yellow,
1 red pepper,
50 g of golden squash seeds,
2 tbsp. tablespoon of pesto,
1 C. of olive oil.

Preheat your oven to 200 C ° (th. 6). Peel and slice the eggplant and zucchini. Blanch them for 5 minutes in boiling water. Then divide the peppers into thin slices. Peel and roughly chop the Touquet fingerlings. Place the sliced ​​vegetables and squash seeds in a gratin dish. Add the olive oil and season. Bake for about 20 minutes. Add the pesto and return to the oven for 5 minutes. Serve immediately.

Video: Wie ein Küchen-Chef fluffigen Kartoffelbrei zubereitet - Rezept (October 2020).