raclette with cornichon + caper relish
From a recipe by Henry Harris of Racine.
serves two
200g raclette
2 cornichons, finely chopped
1 shallot, finely chopped
1 tsp capers, soaked and finely chopped
1 dsp parsley, finely chopped
1 tsp dijon mustard
Heat the grill to full. Slice the raclette into two gratin dishes. Mix and chop the other ingredients together. Put the gratin dishes under the grill until the raclette is bubbly and just golden. Place a spoonful or two of the relish in the centre of each dish and eat immediately with crusty bread.
serves two
200g raclette
2 cornichons, finely chopped
1 shallot, finely chopped
1 tsp capers, soaked and finely chopped
1 dsp parsley, finely chopped
1 tsp dijon mustard
Heat the grill to full. Slice the raclette into two gratin dishes. Mix and chop the other ingredients together. Put the gratin dishes under the grill until the raclette is bubbly and just golden. Place a spoonful or two of the relish in the centre of each dish and eat immediately with crusty bread.
