Chanterelles, Parmesan Sablé & Pickled Yolk

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!