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crêpes: |
3/4 cup |
milk |
1 |
egg, beaten |
1 tablespoon |
melted butter |
125 grams |
flour |
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garniture: |
4 |
small leeks, white part cut into thin rounds (blanch the green portions and marinate in a simple vinaigrette, set aside for garnish |
1 tablespoon |
butter |
salt and pepper |
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1 tablespoon |
heavy cream |
100 grams |
gouda with cumin, small dice |
4 |
chives, blanched |
1. |
Prepare crêpe batter. Let rest for an hour. |
2. |
In the meantime, melt butter in a sauté pan. Sauté the leeks until soft over medium–low heat. Add salt and pepper and set aside. |
3. |
Prepare 4 large crêpes in a buttered pan over medium–low heat. Cover with foil and keep warm. |
4. |
Reheat the leeks and combine with the cream and cheese. Place a crêpe over a small bowl and spoon one–quarter of the filling onto the center of the crêpe. Pleat the edges of the crêpe and fold into a “beggar’s purses”. Tie with a sprig of chive. Repeat with the other 3 crêpes |
5. |
Place a filled crêpe in the center of a serving plate and garnish the area around with blanched leeks. |
Yield: 4 servings. |
Source: Cuisiner!, February 1997, page 13. |
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2 |
trout, about 7 ounces each (or 6 ounces if boned) |
olive oil |
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farce: |
1/2 tablespoon |
olive oil |
1/2 tablespoon |
minced shallots |
1 clove |
garlic, minced |
1/2 ounce |
dried cèpes, reconstituted, drained and minced |
1 ounce |
coarse bread without crust, 1/4" dice |
1 ounce |
dry white wine |
1 teaspoon |
minced parsley |
3 ounces |
lean ground pork |
salt and freshly ground pepper |
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sauce: |
3 tablespoons |
minced shallots |
1/3 cup |
dry white wine |
1/4 cup |
verjus |
2 tablespoons |
golden raisins |
salt and freshly ground pepper |
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2 tablespoons |
chilled butter, 1/4" cubes |
1. |
If trout are not already boned, do so and set aside. |
2. |
Heat oil in a sauté pan over medium heat. Sauté shallots, garlic and cèpes until shallots are tender. Set aside to cool. |
3. |
Soak bread cubes in wine to soften. When shallots are cool, add to soaked bread, parsley, pork and salt and pepper. Mix well and keep cool until ready to use. |
4. |
Stuff trout with stuffing. Flatten both sides of the trout — do not over stuff. Heat a small amount of oil in a sauté pan large enough to hold the trout in a single layer over medium heat. |
5. |
Cook the trout about 5 to 6 minutes on the first side. Carefully flip and cook the second side about 3 or so minutes. Set aside for 5 minutes, tented with foil. |
6. |
In the mean time, bring the first four sauce ingredients to a rapid boil in a wide sauté pan. Cook until reduced greatly. If the trout are not ready yet, set aside. |
7. |
Plate trout. Reheat sauce, remove from heat and incorporate chilled butter. Spoon sauce over trout and serve immediately. |
Yield: 2 servings. |
Source: Pierre Corre, Auberge de la Truffe, Sorges, France, February 1997. |
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1 |
milk |
4 |
egg yolks |
105 grams |
sugar |
25 grams |
flour |
1 teaspoon |
walnut extract |
75 grams |
chopped walnuts |
4 |
egg whites |
1. |
Heat the milk in a sauce pan until it just begins to boil. Meanwhile, cream egg yolks and 35 grams sugar with a whisk. Thoroughly whisk in flour. When milk is hot, whisk into egg yolk mixture. Return mixture to heat and whisk until thickened. Remove from heat and continue to whisk until smooth and light. Add walnut extract and nuts. Mix well and set aside to cool. |
2. |
Beat egg whites until soft peaks are formed. Add 70 grams sugar and continue beating until stiff. Fold into egg yolk mixture, pour into a mold (4" x 8" loaf pan) and freeze for 6 to 8 hours. |
Note: When serving, cut into slices and serve with chocolate sauce made from bittersweet chocolate, sugar and cream. |
Yield: 8 to 10 servings. |
Source: Pierre Corre, Auberge de la Truffe, Sorges, France, February 1997. |
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