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Cepe mushroom and chestnut salad, fl
RECIPE INFO
CHEF INFO
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Cepe mushroom and chestnut salad, flambe
Cepe mushroom and chestnut salad, fl
RECIPE INFO
CHEF INFO
OPTIONS
Cepe mushroom and chestnut salad, flambe
Difficulty Level:
Medium
Servings:
6
Preparation Time:
12
Cepe mushroom and chestnut salad, fl
RECIPE INFO
CHEF INFO
OPTIONS
Chef Name:
Regis Marcon
Restaurant Name:
Le Clos des Cimes
Michelin Rating:
Cepe mushroom and chestnut salad, fl
RECIPE INFO
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Ingredients
Preparation
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Ingredients
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Ingredients
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0.66 lbs. cepe mushrooms
0.66 lbs. mesclun (field greens), chickweed and fresh herbs
0.33 lbs. fowl livers (foies de volailles)
1 apple (reine de reinette)
18 grilled chestnuts
Eau-de vie (brandy)
Clean the mushrooms and cut them into quarters. Wash the apple, take off the seed and cut it into thin strips.
Colour the fowl livers in nut oil, keeping them rose-coloured. Deice with Xeres vinegar and store warm.
Put the cepe mushrooms in a hot frying pan with nut oil. Cook and colour for 3-4 minutes. Then, add the chestnuts and thin apple strips.
Colour them lightly. Then pour some eau-de-vie (brandy) into the pan and flambe. Salt and pepper it. Then add a hazelnut-small piece of butter.
Clean the salads and herbs. Season them with mushroom vinegar.
Place the fowl livers in the middle of the plate and the salads on top of it. Then, distribute the warm mix over it.
Preparation : 12 minutes
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