Recipes

Romaine Lettuce on Couscous with Gruyère AOC Nut Crust

Ingredients

200g salty Gruyère AOC
25g butter
2 tbsl flour
4dl milk
Salt, pepper, nutmeg
200g couscous
2dl vegetable bouillon
800g romaine lettuce
75g pecans
Some flakes of butter

Preparation

Melt the butter in a small frying pan and allow the flour to steam in briefly. Pour in the milk and bring to the boil while stirring. Allow to simmer for 5 minutes. Grate the Gruyère AOC and stir half into the sauce. Add salt, pepper and nutmeg to taste.

Spread the couscous in a gratin dish. Bring the bouillon to the boil and over the top.

Remove the lettuce leaves from the stem. Blanche the leaves briefly in boiling salt water until they collapse. Remove and allow to drain well.

Fluff up the couscous with a fork. Place the lettuce on top and pour in the sauce. Roughly chop the pecans and pour over the Gratin with the result of the Gruyère AOC. Add the flakes of butter.

Bake in the middle of an oven at 220oC for around 15 minutes.