Artichoke and Porcini Mushroom Consommé with Foie Gras Rissoles and Truffle Matignon
- 4 1/4 ounces white onions (120 g)
- 6 baby artichokes
- 10 1/2 ounces medium-sized porcini mushrooms (300 g)
- 3 ounces chicken consommé (80 g)
- 3 tablespoons whipping cream (5 cl)
- 2 tablespoons cooking olive oil
- 10 ounces whipped cream (30 g)
- 1 quart grapeseed oil (1 l)
Mini Foie Gras Turnovers
- 9 ounces flour, sifted (250 g)
- 5 fluid ounces white wine (15 cl)
- 4 1/4 ounces preserved foie gras (120 g)
- 1/2 ounce chopped black truffle (15 g)
Step 1: Truffle Matignon
Step 2: Artichoke and Porcini Mushroom Consommé
Peel and thinly slice the white onions. Turn the artichokes and quarter them. Clean and wash the porcini mushrooms.
Sweat the white onions in a large pot, and add the artichokes and the porcini mushrooms. Cover and sweat together, without browning.
Cover with boiling chicken consommé and cook for 30 minutes. Add the cream, and bring to a boil. Liquefy in a blender, and strain through a fine meshed chinois. Season as needed. The texture should be smooth and creamy, neither thick nor lumpy.
Step 3: Mini Foie Gras Turnovers
Mix together the sifted flour with the white wine, and knead so that the dough is homogenous. Let it sit in a cool place.
Dice the foie gras into 1/2 inch (1.5 cm) cubes, and fold in the chopped truffle.
Roll out the dough thinly, fill the turnovers, and cut into triangles with a knife.
Step 4: Finishing and Plating
Preheat the grapeseed oil to 310°F (155°C), and fry the turnovers. Drain on a cloth, and season with fleur de sel and freshly ground pepper. Serve in a hot napkin.
Heat the consommé, and pour it into a soup tureen with 3 1/2 fluid ounces (10 cl) of whipped cream.
Place the matignon in the center of each plate, spoon 1 tablespoon (2 cl) of cream seasoned with black pepper in the middle, and moisten with some olive oil. Serve immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
All My Chefs suggests
Other recipes by Alain Ducasse