Cock-a-doodle Doo ! Too often forgotten from the list of French treasures, the little Cancon hazelnut nevertheless has all the makings of a great one. And for that, it can count on its unique aroma, its remarkable health benefits and its boundless energy.
Enough to make it a strong rival to the Agen prune. Cooperative, benefits and spread: the Cancon hazelnut goes on the grill!
Cancon hazelnut: the fruit of a long history
70 million years is the time it took for the Cancon hazelnut to arrive in our baskets. Originally from Asia Minor, at the location of present-day Turkey, it would have known prehistory before spreading to Europe during Antiquity. However, it was not until the XNUMXth century that the hazelnut came out of its shell and was cultivated on a large scale.
Nowadays, producers are concentrated in the South-West of France and more particularly in Cancon in Lot-et-Garonne, where 98% of French production now passes. A delicious success story that we owe to the Unicoque cooperative and its Koki brand in Lot-et-Garonne.
One hazelnut, five varieties to enjoy
- The fertiles of Coutard : round hazelnuts, thick-shelled variety, with a firm kernel, sweet, fragrant. Ideal as an aperitif.
- The Corabels : late hazelnuts, large, elongated or round, with white flesh, delicious.
- The Ennis : hazelnuts from the USA: large, slightly ribbed, firm and moderately sweet.
- The Segorbes: rustic hazelnuts, small and round.
- The Pauetets : early, small and elongated hazelnuts. Ideal for oil.
The benefits of Cancon hazelnut
In protein, 17 g on average. Protein is essential in building and regenerating our basic tissues, such as muscles or skin.
In fiber, which ensure good daily transit.
In monounsaturated fatty acids, also called Omega-9.
In antioxidants, responsible for preventing diseases related to aging.
Le low glycemic index Cancon hazelnut finally allows you to feel full very quickly.
Where to find Cancon hazelnuts?
Coming to Val de Garonne without cracking nuts: unthinkable! That’s good, there is always a producer or a shop waiting for your visit. Find their list right here:
Hazelnut in all its forms!
Enough talking, it’s time to enjoy our specialties. Come to the Tourist Office boutique to indulge in our products made in France and melt with pleasure... The calories? Cancon likes, we don't count!
- 1- Pralines : A cauldron, brown and white sugar and Cancon hazelnuts: all you need is to obtain this delicacy with an irresistible caramelized aroma.
- 2- Plain or salted roasted hazelnuts : Ingredients ? Hazelnuts, hazelnuts and… hazelnuts. Oh yes, a light roasting to subtly enhance its taste. Ready to be enjoyed!
- 3- Chabraque cream spread with milk chocolate or dark chocolate : She drives the squirrels crazy (saddlebag in local patois) and we understand them. 27,4% hazelnuts (compared to 13% for the famous spread), without colorings or preservatives: enough to lose the nuttiness.
- 4- Virgin hazelnut oil : Forget the olive and the sunflower, it’s the real star of the kitchen. Your raw vegetables, meats and pastries will never do without it.
Chef, the recipe!
Today we swap the apron for the raincoat, with a hazelnut crusted solette. An original and fragrant earth-sea that is sure to delight your guests. The hazelnut house offers us this recipe! Follow the leader !
Hazelnut Solette
Season: Autumn winter
Preparation time : 30 mn
Cooking time : 6 mn
For 2 people
I need :
- 2 solettes of 250g or 2 fish fillets
- 150g of hazelnut flour
- 1 sprig of fresh rosemary
- 1 egg yolk
- 50g of butter
- Salt
- Pepper
Let’s go!
Step 1: If you prepare the solettes, have the fishmonger remove the skin, trim and remove the head.
Step 2: Finely chop the sprig of fresh rosemary, and mix with the hazelnut flour.
Step 3: Brush your fish with egg yolk on one side. Pass this in the flour and rosemary mixture.
Step 4: Heat 30g of butter in a pan and add a touch of salt. When the butter is hazelnut colored, cook the breaded side over low heat.
Step 5: Leave to brown for 3 minutes, remembering to season the other side of the fish with salt and pepper.
Step 5: Turn the fish over, add 20g of butter, season the cooked breaded side, and drizzle with the cooking butter. Place the fish in a warm serving dish, without the cooking butter. Good tasting !
