Dough baked swede

With crème fraîche

Crème fraîche Swede Dough


For 10 servings

Dashi crème fraîche

1 l Debic Cream 35%

4 tbsp buttermilk

60 g kombu

5 g katsuobushi


Salt dough

1500 g flour

105 g coarse salt

390 g fine salt

3 eggs

450 g egg white

30 sprigs of thyme



2 swedes

100 ml Debic Roast & Fry


50 g seaweed chips

5 g sesame seeds toasted

1 mini romaine lettuce


Dashi crème fraîche

Mix the cream with the kombu and katsuobushi.

Leave to infuse cold for twelve hours, then pass through a fine sieve.

Leave to ferment for two days at 25°C with cheese cloth and reserve in the fridge.


Peel the swedes and wrap the dough around the swedes.

Heat the cream and fry the slices of swede briefly on both sides in the butter.

Bake in the oven at 180°C for 1.5 to 2 hours.

Poke a hole into the dough with a satay stick to check if they are cooked.

Leave to stand, then cut open with a serrated knife.

Cut into 2 cm slices.

Cut in circles using a round cutter.


Arrange on the plates and sprinkle with sesame seeds and salt.

Beat the crème fraîche until it is light and airy and season with salt.

Finishing touch

Finish the dish with the lettuce, a quenelle of crème fraîche and the seaweed chips.