Puff pastry weekend (3/3 - Bouchees with chanterelle-sole filling and poached eggs)

This is a great recipe for a Sunday breakfast or part of a dinner menu. Really fast and easy, when you have the dough ready.

Bouchees with chanterelle-sole filling and poached eggs

Ingredients:

• half of the puff pastry recipe
• eggwash (1 medium egg yolk mixed with 1 tbsp milk)
• 120g butter
• 250g chanterelles
• 1 shallot, chopped
• 1  sole, about 600g, filleted and skinned
• juice of 1 lemon
• 30g Italian parsley, snipped
• salt and freshly ground pepper

Preparation:

1. Roll out the dough, 3mm thick. Cut out eight 9-cm disks. Transfer to a baking sheet lined with waxed paper. Chill for half an hour.
2. Arrange four dough disks on a baking sheet and brush with eggwash. Cut 7-cm disks out of remaining disk, so you end up with rings. Put rings on whole disk and press lightly to adhere. Brush with eggwash. 
3. Prick the center of the bouchees and bake for about 20 minutes at an oven pre-heated to 190 C. Cool.
4. Meanwhile prepare the filling: heat 40g butter in a skillet and cook chanterelles over medium heat, about 8-10 minutes. Add the shallot and season to taste. Keep warm.
5. Cut the sole fillets into 1-cm strips.Heat the remaining butter in skillet, until foaming. Add the sole and cook for a few minutes, until done. Add lemon juice, mushrooms and parsley, mix well.
6. Fill bouchees with the filling and serve at once.