Food & Beverage Intl. - Poached Egg on Morels Cooked with « Savagnin » Wine, « Villelaure

RECIPE

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.