Poached
Egg on Morels Cooked with « Savagnin » Wine,
« Villelaure » Asparagus, Cool Crayfish Vinaigrette
By Chef Alain Chapel, Alain
Chapel Hotel Restaurant, France
Serves:
8
Ingredients:
400 grams Fresh Morels
2 Shallots, (finely chopped)
1 tbls. Butter
TT Salt and Pepper
1.5 deciliters (5 ounces) Savagnin wine (Château
Chalon)
3 deciliters (10 ounces) Cream
3 deciliters (10 ounces) Lobster or Crayfish Stock
6 Green Asparagus, (cooked and pureed)
2 tbls. of Crayfish Butter
24 Léman Lake Crayfish, (or any large crayfish)
Court Bouillon or (vegetable stock to cover crayfish in
saucepan)
24 Green Asparagus
8 Eggs
White Vinegar, (as needed)
Finely Chopped Chives, (as garnish)
Procedures:
1. Peel
and wash morels. Sweat shallots in butter, add morels,
salt and pepper. Cover and cook for few minutes Then add
white wine, reduce by half. Add cream in thirds, reducing
each time before adding more. Chill.
2. Reduce
lobster stock to a quarter and add asparagus purée;
reduce again for few minutes. Add salt and pepper.
3. Strain
into a smaller saucepan and add 1 tablespoon of the crayfish
butter. Chill.
4. Cook
crayfish into a vegetable stock or court-bouillon and
peel the tails. Chill in the cooking stock.
5. Peel
asparagus and cook it into salted boiling water. Chill
and store in the fridge.
6. Poach
the eggs into boiling water with vinegar.
To
Serve:
1. Warm
up crayfish tails with crayfish butter into a small pan.
2.
Plate creamed morels and place poached
egg. Spoon asparagus sauce and top with 3 crayfish tails.
Sprinkle chives. Lay 3 warmed asparagus as shown.
Related
Links:
Two
Strong Women
Bernard
Loiseau Recipes
Florida
Sea Bass in a Fondue of Shallots with Côte du Rhone
Village
Ragout
of Artichokes with a Julienne of Coriander
Alain
Chapel Recipes
Poached
Egg on Morels Cooked with « Savagnin » Wine,
« Villelaure » Asparagus, Cool Crayfish Vinaigrette
Roasted
Rack of Lamb with Chopped Pistachios, Snow Peas and Fresh
Garlic, A
Juice wih Flavoured Oil
Strawberries
Marinated with Lemon Vinegar, Tarragon Jelly, Ginger Crisps
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