- 4
Ingredients
- For the morel cream:
- 24 morel mushrooms (11/2" across)
- 1/4 cup single cream (35% fat)
- 3/4 tbsp water
- 3/4 tbsp 0.4º olive oil
- salt
- For the morel stock:
- 4 oz morel trimmings
- 1 cup water
- 0.4 º olive oil
- For the hot morel gelatin:
- 1/2 cup morel stock (see previous step)
- pinch powdered agar-agar
- 1/4 sheet gelatin (previously rehydrated in cold water)
- salt
- For the crispy belly pork:
- 3/4 cup chunk peppered bacon
- For the chervil oil:
- 13/4 oz fresh chervil
- 1/4 cup sunflower oil
- salt
- For the egg yolk and chervil sauce:
- 23/4 tbsp pasteurized egg yolks
- 11/2 tbsp chervil oil
- salt
- For the bread crumbs (migas):
- 1 8-oz loaf
- To finish:
- 11/2 tbsp water
- 0.4 º olive oil
- salt
Preparation
Step 1
For the morel cream:
1. Clean and trim the morels and wash them in a generous amount of water 3 times.
Drain well.
2. Cook the seasoned morels in 0.4º olive oil in medium heat. Cover and cook them in their own steam. Add the cream and cook for approximately 10 minutes. Season with salt.
For the morel stock:
1. Clean the morels in a generous amount of water and drain.
2. Sauté the morel trimmings in the oil, add the water.
3. Simmer all the ingredients together for 20 minutes. The liquid should reduce to 125 g.
For the hot morel gelatin:
1. Mix the seasoned morel stock and the powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat, Remove from the heat, whisk and dissolve the gelatin in it.
3. Pour a ¼" layer in a dish and leave to set. Leave to cool in the fridge for 2 hours.
4. Cut into rectangles (4" long x ¾" wide).
For the crispy belly pork:
1. Cut off the rind and the excess pepper.
2. Wrap in clingfilm and freeze.
3. Once frozen, use a machine slicer to cut the bacon lengthwise into 12 slices (1/20" thick).
4. Place the bacon slices between 2 Silpat liners and on a baking tray.
5. Put another tray on top to press down on the bacon.
6. Bake at 300ºF for 20 minutes. Remove the top tray and continue cooking until they are completely crispy.
7. Once they are cold, store in a hermetically sealed dish.
For the chervil oil:
1. Remove the chervil leaves.
2. Blend the chervil leaves and the sunflower oil in a food processor until you get a creamy oil. Season with salt.
3. Use the back of a spoon to press as much as possible of the pulp through a sieve.
For the egg yolk and chervil sauce:
1. Place the egg yolks in a bowl and season with salt.
2. Add the chervil oil so that the sauce splits.
For the bread crumbs (migas):
1. Leave the bread to dry for 2 days in a cool, dry place.
2. Remove the crust from the loaf and only leave the crumbs.
3. Use your hands to break up the bread into ¾ to 1½" pieces
Final Steps & Preparation:
1. Heat the 0.4º oil in a frying pan and brown the migas (2/3 oz per person) until they begin to turn golden brown.
2. Use a spray to hydrate the migas with water and still. They should be crunchy on the outside and soft inside. Season with salt.
3. Heat the gelatin in the salamandra and serve it on the side of a rectangular plate.
4. Place the hot morel mushrooms one beside the other on top of the hot gelatin and drizzle with a little hot cream.
5. Stick two slices of crispy bacon between the morels.
6. Place a spoonful of migas opposite and drizzle a ring of the yolk and chervil sauce around the plate and over the ingredients.