Pieds bleus aux lardons

Pieds bleus aux lardons

Pieds bleus aux lardons

A really good warming autumn dish that’s easy to make

Serves 4


  • 600g pieds blue (bluets)
  • 150g smoked lardons (if you can’t find these finely chop some smoked bacon)
  • 3 tablespoons sunflower oil
  • 4 shallots finely chopped
  • a good handful of chopped parsley
  • 20cl of creme fraiche
  • salt and pepper to taste, always if possible use a high grade sea salt, it makes all the difference.


  • Before starting wash the pied bleus wel.
  • Cut the pied bleul into four and in a large saucepan fry them gently in 2 tablespoons of the oil for around 15 minutes, stirring regularly with a wooden spoon.
  • Pour off any excess water created by the cooking then cook gently for another 5 minutes.
  • With a spoon remove the pied bleus from the pan and put to one side.
  • Add to the saucepan the remaining spoon of oil, add the shallots and cook until clear (don’t allow to brown)
  • Add the lardons and chopped parsley and cook for just a few minutes before adding once more the pied bleus put to one side earlier.
  • Mix well and cook for for a further 5 minutes before adding the creme fraiche. Heat through and serve.

N.B. This dish is paticularly good served with pasta and in France is often served as part of a roast .Personaly I prefer it as a dish on its own.

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