Vitelotte with smoked boya and cardon

At L'Appart (14/20) in Lausanne, chef Zuzarte cooks local products.

Ingrédients

• For 4 people
• A recipe to pare with the doral of La Cave de la Côte.
• Vitelotte puree
• 1000 g vitelotte potatoes
• 200 g butter
• 500 g milk
• Salt
• Cardons
• 1 -2 cardons (or artichoke)
• Juice of one lemon
• 1 carrot sliced into rings
• 1 onion chopped
• 2 cloves garlic minced
• 0.5 cup dry white wine
• 1 cup vegetable stock
• 2 tablespoons oil
• Salt and pepper to taste
• Boya
• 500 g boya fillet (skin on)
• 60 g salt
• Straw
• Mustard cream
• 300 g parsnips
• 60 g rapeseed oil
• 30 g verjuice
• 10 g grain mustard
• Salt

Préparation

1. Vitelotte puree
2. Wash the potatoes thoroughly.
3. Cook the potatoes in a steamer or in water for around 45 minutes to one hour until tender inside.
4. Once the potatoes are cooked, cut them in half lengthways.
5. Strain them through a sieve or peel them, then mash the flesh with a potato masher or fork.
6. Add butter and hot milk to the mashed potatoes, mixing well until smooth and creamy.
7. Season the mashed potatoes with salt to taste.
8. Fill a siphon and add two cartridges or simply serve as is.
9. Cardons
10. Prepare the cardons: remove the fibres, trim off the ends and cut to size.
11. Plunge the peeled cardons into a cold water bath with lemon juice to prevent them turning brown.
12. Heat the oil in a large saucepan over a medium heat. Add the chopped onion, garlic and carrots. Sauté for a few minutes until they start to soften.
13. Place the cardons in the pan.
14. Add the white wine and simmer for a few minutes to reduce the wine.
15. Pour the vegetable stock into the pan. Season to taste with salt and pepper.
16. Cover the pan and simmer over a low heat for approximately 10 to 15 minutes.
17. Boya
18. Place the fillets in a shallow dish and cover generously with the brine. Make sure the brine covers the fish well.
19. Cover the dish with cling film and place in the fridge. Leave to marinate in the brine for at least 4 hours, ideally overnight.
20. Rinse the fish thoroughly in cold water to remove any excess brine. Gently pat dry with kitchen paper.
21. Place the boya fillets on a grill, skin side down.
22. Smoke the fish for around 40 minutes, or until it reaches an internal temperature of 60-65°C.
23. Mustard cream
24. Steam the parsnips until tender.
25. In a blender, mix the parsnips with the vinegar.
26. Gradually add the oil and mix well.
27. Add 10 g of Dijon mustard and blend until smooth.
28. Season with salt.