Difficulty: Easy
Wash, drain, and pat dry the lamb's lettuce, reserving a few bunches for garnish. Peel and finely chop the onion and shallots. Peel the potatoes, wash, dry them, and cut into small dice.
Heat half the butter in a saucepan until foaming. Add the shallots, onion, and lamb’s lettuce. Steam for 5 minutes. Stir in the potatoes, then add 1 liter of boiling water. Reduce heat and simmer for 30 minutes.
Stir in the fresh cream, season with salt, pepper, and Tabasco to taste. Keep warm.
Meanwhile, remove crusts from the sandwich bread and cut into cubes. Fry in the remaining hot butter until golden. Drain on paper towels.
Brown the pork belly slices in the oil over high heat for a few minutes. Drain on paper towels.
Serve the warm velouté topped with pork belly rolls, croutons, and reserved lamb's lettuce.
