Hot dog, bagel, pastrami… Six New York sandwiches revisited by French chefs

If it owes its name to the Englishman Sir John Montagu, Earl of Sandwich (1718-1792), it is in New York, the city that never sleeps and eats while you are, that the sandwich acquired its letters of nobility, two centuries later. . In this great cauldron that is the melting pot of New York, cradle of the Jewish communities of Eastern Europe, Chinese, Italian or German, who all imported their fetish ingredients, it is available in pastrami, bagels, hot dogs , lobster roll… street food. which is more invigorating than gourmet, well done, especially quickly. Making everything by themselves, precisely, from the sausage with Béarnaise sauce to hitting a premium steak on top of the best bun in town, this is the approach of these Parisian chefs who have revisited the great American classics in a fast food version.

The bagel not prudish

Bagel & Lox from chef Céline Tran, at Bake, in Paris.

Typically New York, the bagel and lox is a sandwich that can be found in all delis and corner shops. Little reminder, lox is not smoked salmon (although it is often used), but salmon in brine, preserved in salt. At Bake, in Paris, Céline Tran took care of the taste of fromage frais by adding lemon and chives. Purists add red onion and capers.

Ingredients for 6 bagels

Pasta

  • 500 g of T65 flour
  • 275 g of water
  • 10 g (or 1 tsp) of fresh bread yeast
  • 10 g of salt
  • 15 g of sugar
  • 15 g malted barley syrup (optional), sesame or poppy seeds (optional)

The garnish

  • 500 g of fresh cheese
  • 1 tablespoon chopped chives
  • Juice and zest of ½ lemon
  • ground pepper
  • 400 g of marinated or smoked salmon
  • ½ red onion, finely chopped
  • Capers (optional)

The preparation

Prepare the bagels by mixing the water, malt syrup and yeast with a whisk in a bowl. Add the flour, salt and sugar. Knead by hand or in a mixer on low speed for 15 to 20 minutes. Form a ball and transfer to a greased bowl. Cover with a towel and let rest for 30 minutes. Degas the dough on the work surface and divide it into 6 pieces of dough of about 135 g. Roll each piece of dough and let it rest on a floured work surface and under a cloth for 15 minutes. Place a sheet of parchment paper on a baking sheet and sprinkle with flour or polenta. With a floured finger, make a hole in the center of the pieces of dough and roll the dough around the finger to get a ring of dough, until the hole measures about 2 cm (it will decrease during growth and baking).

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