
Chanterelles, Parmesan Sablé & Pickled Yolk
13h 20m
Freshly cooked mushrooms with a parmesan sablé and a creamy, rich pickled egg yolk. Great for lunch or a light dinner.
Add 200 g of white sugar to a saucepan
Add 200 ml of water
Bring to a boil over medium-high heat and stir until the sugar is completely dissolved. Let it cool down to room temperature
Add 200 ml of sherry vinegar
Crack and carefully separate 3 eggs. Add the yolks to the liquid
Leave the yolks in the liquid for at least 12h, flipping them time to time. The pickled egg yolks are ready
Place 100 g softened butter, 100 g of all-purpose flour, and 100 g of grated parmesan cheese on a clean work surface
Mix all the ingredients by hand until the dough comes together. Form a ball
Place the dough between 2 sheets of parchment paper and press slightly with your hand
Gently roll out the dough until it is 3 mm thick
Place the dough in the refrigerator for 30m until it is cold
Preheat the oven to 180 °C
Take the dough out of the refrigerator and remove the top sheet of parchment paper. Place it on a tray and bake for 10m until golden and crispy. The parmesan sablé is ready
Clean 450 g of chanterelle mushrooms. Tear them into bite-size pieces
Chop the leaves of 3 sprig of parsley
Melt 3 tbsp of butter in a pan over medium heat
Add the mushrooms and sauté in the butter
Season with salt to taste. Toss the mushrooms periodically to cook evenly
Grate 2 garlic cloves directly into the pan
Add the chopped parsley and toss to combine
Crumble a piece of the parmesan sablé in a shallow bowl
Plate the chanterelles on top of the parmesan sablé, leaving a well in the center
Place a pickled egg yolk in the well. Season with salt and red chili powder to taste. The chanterelle with parmesan sablé & pickled egg yolk is ready
Enjoy this luscious dish!
Yield 1 person
Chanterelle Mushroom
450 gButter
3 tbspParsley
3 sprigsRed Chili Powder
to tasteGarlic
2 clovesSalt
to taste
Pickled Egg Yolk
Egg
3Sherry Vinegar
200 mlWhite Sugar
200 gWater
200 ml
Parmesan Sablé
Grated Parmesan Cheese
100 gButter
100 gAll-Purpose Flour
100 g
Equipment
Rolling Pin
Parchment Paper