Hugo’s recipes for Sabre !
This month, Chef Hugo Gelb brings freshness, color and lightness to our plate with his Pissaladière recipe !
1 shortcrust pastry
A dozen salted anchovies
A dozen onions
Pitted black olives
Salad leaves of your choice
2 tablespoons of honey
1 teaspoon of sugar
In a pie dish, place baking paper, then a shortcrust pastry. Prick the shortcrust pastry in several places.
Peel and cut in half about ten onions. Add a little butter, salt, pepper and thyme, then place in a dish and bake for 1 hour at 160 degrees, covered with aluminum foil.
Slice 2 onions, brown them over high heat in a tablespoon of olive oil.
Once transparent, deglaze with balsamic vinegar (2 tablespoons), then lower the heat. Add the honey and sugar. Let it brown for about 15 minutes, then add 3 anchovies. Let them disintegrate in the onion confit. Add pepper and a pinch of Espelette pepper.
Remove the onions from the oven.
Spread the onion confit on the shortcrust pastry, then arrange the onions just out of the oven. Sprinkle with a little sugar, then bake at 180° for about 20 minutes.
At the table without forgetting the Sabre flatware !