MilleFeuille De Pommes De Terre Et Navets Au Foie Gras Avec Girolles Recipe
Ingredients
| Potatoes - 500 gram / 1 lb 2 oz | ||
| Turnips - 120 gram / 4 1/2 oz | ||
| Salt | To Taste | |
| Pepper | 1 | |
| Unsalted butter | 75 Gram | |
| Chicken liver | 200 Gram | |
| Mushrooms - 120 gram / 4 1/2 oz, finely sliced | ||
| Sunflower or groundnut oil - 1 tablespoon | ||
| Shallots | 15 (FOR THE SAUCE) | |
| Butter | 15 Gram (FOR THE SAUCE) | |
| Sherry vinegar | 50 Milliliter (FOR THE SAUCE) | |
| Ruby port - 50 milliliters / 2 fl oz | ||
| Madeira - 50 milliliters / 2 fl oz dry | ||
| Veal stock | 150 Milliliter (FOR THE SAUCE) | |
| Thyme Sprig | 1 (FOR THE SAUCE) | |
| Powder of dried cepes – a pinch | ||
| Sherry | 1 Teaspoon (FOR THE SAUCE) | |
| Salt | To Taste (FOR THE SAUCE) | |
| Pepper | 1 (FOR THE SAUCE) | |
| Truffle | 1/4 (FOR THE SAUCE) | |
| Double cream | 1 Tablespoon (FOR THE SAUCE) | |
| Button mushrooms | 4 Ounce, soaked (FOR THE GARNISH) | |
| Butter | 10 Gram (FOR THE GARNISH) | |
| Salt | 1 Pinch (FOR THE GARNISH) | |
| Lemon juice – a squeeze | ||
| Tarragon leaves - 4 or 5 | ||
| Chervil – a few sprigs | ||
Directions
GETTING READY
1. Pre-heat the oven to 350° F.
2. Wash the chervil and discard the larger stems.
3. Peel and grate the potatoes finely. Run under cold water, drain and pat dry.
4. Peel the turnips and grate them finely. Mix with the potatoes in a bowl and add 3 pinches each of salt and pepper.
MAKING
5. In a pan, melt 60 grams of the unsalted butter and pour over the grated turnip and potato, stirring thoroughly.
6. Butter the bottom of a large non-stick frying pan with the rest of the butter and line with a thin layer of the grated turnip and potato. Press it down with a fork to pack well.
7. Place the frying pan over medium heat and crisp gently for 3-4 minutes, turn it over and crisp again.
8. Place the pancake on paper towels to absorb excess butter.
9. Dry it in a cool oven 275° F for 5 minutes. Keep warm.
10. In a pan, saute the mushrooms in very hot oil to colour them slightly.
11. Cut 3 shallots finely and lightly sweat them in 1 teaspoon butter until browned.
12. To this, add the sherry vinegar and heat until evaporated,
13. Then add the port, Madeira and mushrooms, and reduce the sauce by two-thirds.
14. Pour in the veal stock, add the thyme and powdered cepes, and bring to the boil, skimming off any scum from the surface. Add 50 ml cold water and the sherry, and strain through a fine sieve. You should have 100 ml sauce. Adjust the seasoning.
15. In a roasting pan, place the remaining 12 shallots with the rest of the remaining butter, 6 tablespoon water and a pinch of salt and cook in the oven at 350° F for 20 minutes.
16. Reduce the juices of the shallots over a strong heat until they caramelize.
17. To prepare the garnish, wipe the girolles clean with kitchen paper and cut any large mushrooms down to the average size.
18. In a pan, saute them with the butter and salt for 1 minute only. Add the lemon juice and chopped tarragon, and adjust seasoning.
FINALIZING
19. Divide the foie gras into 4 parts and season them.
20. Heat a thick-bottomed pan and smoke and sizzle the foie gras.
21. With a spoon, turn after 10 seconds and cook for another 10 seconds. Drain excess fat with kitchen paper and keep warm.
SERVING
22. Cut each of the 4 slices of foie gras into 4 slivers.
23. Cut the turnip and potato pancake into 12 portions.
24. In each plate, place a piece of pancake in the middle and top with 2 slivers of foie gras, then another slice of pancake and the other 2 slivers of foie gras.
25. Finally add another layer of pancake.
26. Meanwhile, pour the sauce over the caramelized shallots and bring to a boil. If it lacks acid, add a dash more sherry vinegar and the truffle. If it’s too sharp, dull it with the cream.
27. Pour the sauce around the mille-feuille.
28. Garnish with the girolles and sprigs of chervil to serve.
1. Pre-heat the oven to 350° F.
2. Wash the chervil and discard the larger stems.
3. Peel and grate the potatoes finely. Run under cold water, drain and pat dry.
4. Peel the turnips and grate them finely. Mix with the potatoes in a bowl and add 3 pinches each of salt and pepper.
MAKING
5. In a pan, melt 60 grams of the unsalted butter and pour over the grated turnip and potato, stirring thoroughly.
6. Butter the bottom of a large non-stick frying pan with the rest of the butter and line with a thin layer of the grated turnip and potato. Press it down with a fork to pack well.
7. Place the frying pan over medium heat and crisp gently for 3-4 minutes, turn it over and crisp again.
8. Place the pancake on paper towels to absorb excess butter.
9. Dry it in a cool oven 275° F for 5 minutes. Keep warm.
10. In a pan, saute the mushrooms in very hot oil to colour them slightly.
11. Cut 3 shallots finely and lightly sweat them in 1 teaspoon butter until browned.
12. To this, add the sherry vinegar and heat until evaporated,
13. Then add the port, Madeira and mushrooms, and reduce the sauce by two-thirds.
14. Pour in the veal stock, add the thyme and powdered cepes, and bring to the boil, skimming off any scum from the surface. Add 50 ml cold water and the sherry, and strain through a fine sieve. You should have 100 ml sauce. Adjust the seasoning.
15. In a roasting pan, place the remaining 12 shallots with the rest of the remaining butter, 6 tablespoon water and a pinch of salt and cook in the oven at 350° F for 20 minutes.
16. Reduce the juices of the shallots over a strong heat until they caramelize.
17. To prepare the garnish, wipe the girolles clean with kitchen paper and cut any large mushrooms down to the average size.
18. In a pan, saute them with the butter and salt for 1 minute only. Add the lemon juice and chopped tarragon, and adjust seasoning.
FINALIZING
19. Divide the foie gras into 4 parts and season them.
20. Heat a thick-bottomed pan and smoke and sizzle the foie gras.
21. With a spoon, turn after 10 seconds and cook for another 10 seconds. Drain excess fat with kitchen paper and keep warm.
SERVING
22. Cut each of the 4 slices of foie gras into 4 slivers.
23. Cut the turnip and potato pancake into 12 portions.
24. In each plate, place a piece of pancake in the middle and top with 2 slivers of foie gras, then another slice of pancake and the other 2 slivers of foie gras.
25. Finally add another layer of pancake.
26. Meanwhile, pour the sauce over the caramelized shallots and bring to a boil. If it lacks acid, add a dash more sherry vinegar and the truffle. If it’s too sharp, dull it with the cream.
27. Pour the sauce around the mille-feuille.
28. Garnish with the girolles and sprigs of chervil to serve.
Chef
