Morel Royal with Croustade

Rating: 3.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)



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.

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