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La Table d'Hôte à Saillon
The old bakery in the ancient market town of Saillon has been transformed into a restaurant that guarantees you a magical dining dining experience. Jean-Blaise and Doris Gollut are your hosts in this idyllic setting – refined décor from centuries gone by, soft candlelight and classical music playing in the background.
Charcuterie sausage in a brioche
Serves 6 people
Preparation time: 30 minutes + rising time
Cooking time: 40 minutes
Ingredients:
300 g flour, 2 eggs, 1 sachet baker’s yeast, 75 g butter, pinch of salt, 1 large charcuterie sausage, 1 egg yolk, 1 tablespoon mustard.
Method:
Pour the yeast into 100 ml of warm water and set aside to rise for 10 minutes. Place the flour in a large bowl, form a well in the centre and break in the eggs. Add the salt and yeast and work with the fingertips. Add the butter and work the dough until it is smooth and elastic. Form the dough into a ball, place it in a bowl, cover and set aside in a warm place to rise for an hour.
Poach the sausage in gently simmering water for 20 minutes. Drain and allow the sausage to cool. Peel the skin off the sausage.
Preheat the oven to 240°C.
Grease a 25 cm loaf tin with butter. Place the dough on the counter top and knead for 1 minute. Flatten the dough with the palms of your hands to form a rectangle of 30 cm by 20 cm. Spread with the mustard. Roll the sausage up in the pastry and place it in the tin. Leave to rest for 20 minutes.
Beat the egg yolk with 1 tablespoon of water and brush it on the top of the pastry with a pastry brush.
Cook for 20 minutes.
Serve with a mixed salad. Bon appétit!
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Jean-Blaise Gollut suggests a bottle of Dôle de Sion "Maître de Chais" to accompany this dish, which at the Table d’Hôte is specially cooked in a bread oven. You can also choose from a wide range of good wines by the glass thanks to the Enomatic system.
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