Slice two potatoes into a total of 24 narrow slices, cut remaining potatoes into cubes. Pre-fry the potato slices in the deep fryer or in a saucepan in clarified butter. Drain on kitchen roll. Drain the morels in a sieve, drain and cut into strips, collecting the soaking water. Sauté shallots in 3 tbsp butter in a frying pan, add 1/4 shallot cube to a saucepan. Add the morels to the remaining shallots and sauté briefly. Add some morel water and cook the mushrooms until soft, season with salt and pepper.
Cream the remaining butter, add toast crumbs, 1/3 morel mixture (keep the rest warm) and egg yolks, stir well, season with salt and season with pepper. Fill into a freezer bag, roll evenly and refrigerate.
Cook the potato cubes in salted water until soft, drain, steam and press through a potato press. Heat 100 g whipped cream and fold in. Stir in the remaining morel mixture and season the potato-morel puree with salt, pepper and nutmeg (freshly grated).
Preheat oven to 80 °C. Defrost the medallions and sear them in a little clarified butter on both sides in an ovenproof frying pan. Cook in the oven for 10 minutes. Top with the cold morel mixture and bake under the oven broiler until golden brown. Rest briefly. Add the peas to the shallots in the saucepan. Pour in the clear soup and the remaining whipping cream and allow to boil.
Related Recipes:
Roasted Pork Loin with Black Radish PureeFor the chutney, finely dice the apples. Sauté shallots in olive oil, add sugar and caramelize slightly. Add...
Filet of Hare with Herb CrustFinely chop the parsley and press the garlic. Mix the soft butter with the garlic, parsley, Parmesan cheese...
Minced Cheese CasseroleCook the potatoes on the stove for about 20 minutes, remove the skin and press through a potato press. Mix the...
Potato Soup with SausagesDefrost soup vegetables. Peel and rinse the potatoes, cut into cubes. Peel and chop onion, sauté in butter...
Fennel Soup with CurryClean the fennel, pluck the fennel greens and set aside. Chop fennel stalks and cut into2 mm thick slices. Cut...
Wild Garlic Ravioli W. Ham & Braised Red OnionsFor the pasta dough, put the egg, 6 semolina, yolks, flour, oil, a pinch of salt and water in a suitable bowl...
Preserved Veal with SchupfnudelnTry this delicious pasta dish: Remove the peel from the onion and garlic and cut them into small pieces. Cut...
Fried Scallops on Passion Fruit SaucePasta dishes are just always delicious! 1. rinse the mussel meat properly under running water. Then drain. Cut...
Salmon Trout Fillet with Chervil SabayonPreheat the oven to 180 °C. For the chervil sabayon, cut the potato into slices. Heat the butter and sauté...
Stuffed Pork Loin Roasted on the BoneLeibgericht of Johann Wolfgang von Goethe (1749 to 1832) O-title: Stuffed pork loin on the bone roasted with...