Deep-fried sage

This simple garnish has a beautiful colour and an outspoken flavour.

Deep-fried sage

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As needed:



As needed:



Preparation method

  • Preheat the deep fryer to 170°C.
  • Pick the sage, rinse, and pat thoroughly dry.
  • Deep-fry for about 1 or 2 minutes, until the sage stops bubbling and becomes opaque.
  • Drain the leaves on a paper towel and season to taste with salt.
  • Allow to dry out a bit more under a heat bridge or in a drying oven at 60°C.

Serving suggestions

  • Use as a garnish for dishes composed of wild boar, potato, and apple.
  • Delicious when served with duck accompanied by celeriac and beetroot jus.
  • Incorporate into dishes containing Jerusalem artichoke, beurre noisette, and sunflower seeds.

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