One recipe, one plate x Fjord Collection

At the table with decoclico and @fandecarotte

Une recette, une assiette Valentine from @fandecarotte proposes a recipe for creamy polenta with roasted vegetables in pretty harmony with the plate from the Fjord collection. Hand-finished ceramic tableware made in Portugal by decoclico.

This week, Valentine of the Instagram account @fandecarotteparis, welcomes us to her Parisian restaurant to sample an autumnal recipe imagined in harmony with our Fjord collection tableware.

Valentine is a fan of seasonal cuisine and dishes. In her neighborhood canteen, located in the heart of the Batignolles district in the 17th arrondissement of Paris, she cooks seasonal dishes all year round.

The recipe, just for you

step 1 cut some raw broccoli florets into thin strips. Set aside. Roast 3-4 strips of pumpkin in the oven (approx. 15 min at 180°) with a little olive oil and honey. Meanwhile, cook the soft-boiled egg.

step 2 for a creamy polenta, stir fine semolina, milk, a little cream, salt and pepper over high heat for a few minutes. Prepare at the last minute to avoid hardening.

step 3 place 4 spoonfuls of polenta on the plate, followed by strips of roasted pumpkin, raw broccoli florets and half a soft-boiled egg in the center. Add young mustard shoots and fresh goat's cheese, crumbled just before serving.

step 4 finally, season with fleur de sel, freshly ground pepper and green oil (olive oil + fresh herbs + 1 clove garlic).

And that's it!