The hot dog is currently experiencing a revival, and this recipe is a perfect fit for any contemporary menu. Changing the texture of the carrots results in a deliciously different hot dog that will surprise even avid meat-lovers. A dollop of mustard-mayonnaise will only stress the smokiness even more and the deep-fried shallots add a crispy touch. Served with Ziggy Fries and cheese sauce, this dish will be the real top dog!

1. Peel the carrots and blanch them in boiling water with some salt until they are just about cooked. Remove from the pan and allow to drain for a few minutes.
2. Mix the other ingredients and pour them over the carrots. If you have a vacuum machine, you can vacuum pack the carrots with the marinade. Otherwise, just make sure to regularly rotate the carrots. Leave to marinate for at least 12 hours.
3. Pat the marinated carrots dry and leave them to dry in a dehumidifier at 50°C for about 4 hours.
4. For the mustard mayonnaise, mix all the ingredients together and season to taste with salt. Pour the sauce into a spray bottle and store it in the fridge.
5. Cover the shallots in flour and tap off any excess. Deep-fry the shallots in oil at 160°C.
6. For the cheese sauce, pan-fry the sliced shallots in some oil. Add some salt and pepper to taste, and deglaze with the vinegar and wine.
7. Allow them to cook briefly before adding the cream and gently simmer for a few minutes.
8. Pass the cream mixture through a sieve and add the grated cheese. Season to taste. Be sure to cover the sauce with some foil to prevent a skin from forming on the surface.

Serving

1. Deep-fry the Ziggy Fries at 175°C for about 3 minutes.
2. Brown the carrots in a frying pan with some oil.
3. Cut the buns along the top and place one or two carrot-dogs inside.
4. Top them off with a generous dollop of the mustard mayonnaise, the shallots, and the garnish.
5. Serve with the Ziggy Fries and the warm cheese sauce.