Serves4
Ingredients
Morel cream
50g butter
200g morels
50g shallots
5g french thyme, chopped
50g cognac
50g white wine
200g fresh cream
fleur de sel, sprinkle
Ground black pepper, sprinkle
Finish
50g butter
400g fresh morels, cleaned
5g shallot confit
50g cognac
50g white wine
150g morel cream
Fleur de sel, sprinkle
Ground black pepper, sprinkle
Parsley, finely chopped
16 blanched white asparagus bottom
To serve
9 bacon crisps
4 poached quail eggs
Beetroot leaves
Method
Morel cream
Heat the butter and add the cleaned morels. Add the chopped shallots and the french thyme. Add the cognac and the white wine. After 2 minutes add the cream. Heat until simmering, staying just below the boiling point while bubbling gently for 10 minutes. Mix it all using a bamix. once you get a creamy texture stop and add the fleur de sel and ground black pepper. Put the cream aside until the next use.
Finish
Heat 3⁄4 of the butter in a pan. Add the morels and keep them until becoming well cooked. Add the shallot confit, cognac and 3/4 of the white wine. Add the cream of morel, fleur de sel, ground black pepper and the chopped parsley. Heat the remaining butter in a pan. Add the blanched white asparagus and the remaining white wine.
To serve
In a deep plate, place the morels followed by the asparagus and the poached eggs. cover them with the morel cream. Add the bacon crisps and some beetroot leaves for garnish.