French Pepper Style Yeero
- 1 1/2 tablespoons black peppercorns
- 2 Lbs of Mega Meatless Yeeros
- Kosher salt
- 2 tablespoons vegetable or canola oil
- 1/4 cup cognac
- 2 small shallots, grated to a paste (preferably on a microplane)
- 1 tablespoon plus 1 teaspoon Dijon mustard
- 1/4 cup creme fraiche
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup water
- 2 tablespoons flat-leaf parsley, finely chopped
- 1 teaspoon lemon zest, grated
- Put the peppercorns on a small rimmed baking sheet and crush them with a small heavy skillet; be sure not to bash them.
- Season each side of the Yeeros with salt, then mop up the crushed peppercorns with the Yeeros.
- Heat a large heavy stainless steel skillet over high heat.
- Add the oil and swirl to coat the bottom of the skillet
- When the oil is smoking hot, carefully place the Yeero in the skillet, laying them down away from you (so that if any hot fat splatters, it splatters away from you).
- Let the Yeeros cook for a couple of minutes, until they are nicely browned and they don’t resist when you try to flip them.
- Transfer the Meatless Yeeros to a serving dish or dinner plates and let them rest while you make the sauce.
- Pour off and discard all but a very thin layer
- Take the skillet off the heat and add the Cognac.
- Carefully return the skillet to the heat—the alcohol should immediately burst into flames (not a bad thing!); if it doesn’t, ignite the Cognac with a long match or lighter.
- Once the flames have subsided, lower the heat to medium, add the shallots and a pinch of salt and cook, stirring, until the raw shallot aroma disappears (about a minute).
- Whisk in the mustard, lemon juice and water.
- Season the sauce to taste with salt, and add more water if you prefer a looser consistency.
- Remove from the heat.
- Whisk half the parsley into the sauce and sprinkle the Yeeros with the remaining parsley.
- Season each Yeeros with a pinch more salt and scatter the lemon zest evenly on top.