- 4 porcini mushroom caps, 2 inch (5 cm) diameter
- extra-virgin olive oil
- 4 chopped chervil leaves
Porcini Mushroom Consommé
- 4 1/4 ounces white onions (120 g)
- 3 medium-sized porcini mushrooms, 10 1/2 ounces each (300 g)
- 7 fluid ounces chicken consommé (80 cl)
- 3 tablespoons whipping cream (5 cl)
Instructions
Step 1: Porcini Mushroom Consommé
Peel and mince the white onions. Clean the porcini mushrooms, wash them, and slice into large pieces.
Sweat the onions in a large pot, covered, without browning. Add the porcini mushrooms, and simmer over a very low heat.
Add the boiling chicken consommé, and cook for 30 minutes. Strain through a fine meshed chinois. Season as needed.
The texture of the mixture should smooth and creamy, neither thick nor lumpy.
Whip the cream in a mixing bowl.
Step 2: Crayfish
Separate the heads from the bodies, and reserve the roe. Cook the claws in a court-bouillon flavored with dried fennel and black pepper for 2 minutes.
Roast the tails in a pot for 3 minutes. Add the crushed garlic cloves and the parsley, and infuse for 10 minutes in a pot covered with a damp cloth.
Once cooled, shell the claws and tails.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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