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
- 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.
- 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.
- Prick the center of the bouchees and bake for about 20 minutes at an oven pre-heated to 190 C. Cool.
- 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.
- 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.
- Fill bouchees with the filling and serve at once.
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