Recipe

Seaside Croque-Monsieur

by chef Sidney Redel

Sidney Redel, from Le Castelli in Piriac-sur-Mer, shares one of his local recipes here: a ‘land and sea’ croque-monsieur with haddock, ham on the bone and bouzzarella from the Lait Près Verts farm. A simple and delicious creation, ideal for preparing at home to vary the pleasures all year round. Enjoy your meal!

Ingredients for 1 croque-monsieur

BECHAMEL

50g butter
50g flour
150g milk

CROQUE

3 slices of sandwich bread
25g sea lettuce
120g ham on the bone
80g haddock
100g bauzarella
Green salad
Sea lettuce béchamel sauce

Recipe Steps to follow!

STEP 1: Preparing the ingredients
Thinly slice the haddock. Cut the ham on the bone into small pieces. Cut the Bauzzarella into small pieces.

STEP 2: Making the béchamel sauce
Melt the butter over a low heat, add the flour and mix.
Pour in the milk and leave to thicken for 2/3 minutes, stirring regularly. Season very lightly with salt. Add the sea lettuce off the heat to preserve its flavour.

STEP 3: Assembling the croque-monsieur
Lightly butter the slices of sandwich bread then spread with a thin layer of béchamel sauce. Divide the haddock, ham on the bone and Bauzzarella. Close the croque. Do this 2 times to create a 2-layer croque.

STEP 4: Baking the croque-monsieur
Preheat the oven to 180°C. Place the croque on a baking tray and brown for 10/15 minutes on each side with a little butter.

STEP 5: Presentation

For a meal: Serve the croque with a green salad and a runny cheese.
For the aperitif: Cut into 9 bite-sized pieces and add skewers to make it easier to eat.

Sidney Redel Le Castelli - Piriac-sur-Mer

Sidney Redel, chef at Le Castelli in Piriac-sur-Mer, has created recipes that reflect his deep attachment to the produce of the Presqu’île and to sharing cuisine.

Local cuisine: Having lived in Piriac-sur-Mer for a number of years, Sidney Redel brings out the flavours of the coastline by working with fresh, seasonal produce chosen from local producers and fishermen.
Authentic cuisine: With a sincere and meticulous approach, Sidney offers a cuisine where simplicity well done takes pride of place, and where each plate recounts his love of the Piriac terroir.

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