Pan-Fried Chanterelles with Almonds and Lemon
- 1 3/4 ounces chanterelles (800 g)
- 2 handfuls baby spinach
- 12 fresh almonds
- 1/2 salt-preserved lemon
- 1 clove garlic confit
- 1 splash olive oil
- 1/3 ounce butter (10 g)
- freshly ground black pepper
Step 1: Mushrooms
Remove the earthy base of the chanterelles, and cut the largest ones in half. Wash several times with plenty of water, then dry in a salad spinner or on a tea towel.
Wash and dry the spinach in the same way.
Peel the fresh almonds.
Rinse the lemon, and cut it into thin slices.
Crush the garlic.
Heat a frying pan with a splash of olive oil and cook the chanterelles for just 1 minute over a high heat, seasoning with salt, just long enough for them to release their liquid.
Drain and discard this liquid, and wipe the frying pan dry with kitchen towel. Return the pan to the heat with the butter.
As soon as it has melted, put the chanterelles back in and sauté for 2 or 3 minutes to lightly brown.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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