RECEIPT OF THE CHEF Supreme pike and mashed potato charlotte with porcini mushrooms and beurre blanc
A recipe Roland Vigier - Le Clos flowered Maringues.Culhat.
7 euros per person
600 g fillet of perch
Quarter of the white wine
500 g potato charlotte d'Auvergne
50 g dried porcini mushrooms
100 g porcini caps
100 g of cream
Butter 250 g
1 - Cook the potato charlotte with water.
2 - Soak the dried porcini mushrooms for an hour.
3 - Filter the soaking water and reduce by half.
4 - Add the cream and reduce.
5 - Place the potato ricer, incorporating 50 g of butter and the juice of ceps. Season.
6 - Fry the mushrooms with a hint of garlic and mix with the mashed potatoes.
7 - For the beurre blanc, reduce white wine with chopped shallots.
8 - Add the cream and reduce again.
9 - Install the butter together before passing it to the Chinese and the season.
10 - Cut the pike in 4 pavers, sauté 5 min. on each side.
11 - Cut the mushrooms caps into strips and sauté in oil nuts.
12 - Arrange on each plate two quenelles of mashed, zander and drizzle with beurre blanc.
13 - Place the sliced porcini in décor with walnut oil and parsley net.
Roland Vigier perfect recipe by adding a dash of walnut oil at the end of the development, just before serving. This helps meet the flavors of the ingredients, including porcini.
TRAPS TO AVOID:
Do not get the wrong variety of potatoes. The apple charlotte is a particular variety for purées, because it holds well. Firm flesh does not fall and the taste is perfect.
A DRINK FOR SUPPORT:
Roland Vigier accompanies this regional dish of dry white wine, a wine Auvergne area Montgacon.
FOR LITTLE HISTORY ...
This recipe is a combination of local produce which is a la carte restaurant for two or three years ago. Zander is in Allier and mushrooms, mushrooms in a region like ours, everywhere ...
Before settling in his hometown, he attended classes with larger tables: at the Hotel Meurice, the Parisian palace, the prestigious restaurant Le Soufflé in London or the Grand Hotel du Cap Ferrat. ..
Vigier Roland took over the restaurant from his parents, who already belonged to his grandparents. A return to tradition, which allows it to work with family, his parents and his twin brother.