Morel Royal with Croustade

Rinse the salsify, remove the skin, cut off and soften in the chicken stock. Blend together with whipped cream and crème fraîche in a hand mixer and then pass through a fine sieve.

Sauté 200 g morels in a saucepan with butter, deglaze with port wine, Noilly Prat and cognac and cook a little. Set aside 3 tbsp morels as a garnish.

Add 600 g of black salsify cream to the remaining cooked morels form.

Season the sauce with salt, cayenne pepper and juice of one lemon, blend with a hand blender and bring to a boil. Cool the sauce a little bit and mix well with eggs and egg yolks, season.

Form the quantity in four heat-resistant glasses or possibly cups, cover with heat-resistant foil and cook at 90 °C in the stove in about 40 min the royal.

Sauté shallots in a saucepan with butter. Add remaining fresh morels, season with salt, pepper and a tiny bit of chives.

Add 60 g of the remaining salsify cream and cook. Add peas, heat briefly, season and cool. Using a blender, blend everything together to a paste.

Cut the pastry sheets into 6 cm wide strips, put a tbsp of the morel pea paste on them, brush the edges with egg white and fold them into triangles. Fry the packets in hot frying fat for 3-4 minutes until crispy.

To serve, place the morel inlay on the royal mould, perhaps add a little of the foamed black-eyed pea paste.

Related Recipes:

Lamb Pot with HarissaA bean recipe for every taste: 1. pour boiling hot water over bulgur in a baking bowl and let it swell for 30... Filled Pasta NestNoodle dishes are always a good idea! Soak noodles in hot water (Chinese noodles) or cook in salted water... Stuffed Kohlrabi with BulgurRemove the skin from kohlrabi, carefully hollow out with a Parisien corer and kohlrabi, soften in salted... Tofu Cordon Bleu with Olive Paste in Pumpkin BreadingFor the tofu cordon bleu with olive paste in pumpkin breading, cut tofu slices in half, pepper and salt. Mix... Cauliflower Broccoli Terrine with Herb SauceFor 1 loaf pan of 1, 5 liters, divide the cauliflower and broccoli into roses and cook in salted water until... Celery Consomme with Crab Tails* 4-6 servings Peel one onion and chop into very fine cubes, peel the garlic clove and press through the... Polenta Lemongrass Soup with Pecoroni CroutonsPeel the mango, cut the flesh into wedges from the stone and into fine cubes. Sauté the onion cubes in half... Gourmet Fish with EblyDefrost Tk pollock fillet and crabs, pour off water. Place the fish in an ovenproof gratin dish, add 1 tbsp... Quinoa with Tofu and BroccoliA delicious mushroom dish for any occasion! Soak the mushrooms in warm water. Cut tofu into cubes of about 1... Veal Shanks on the Stove with Jerusalem ArtichokePreheat kitchen stove to 160 °C, fry dishes in it. For the stilts, mix flour, salt and pepper. Lightly score...