Wild mushroom and hazelnut tartlets, creamy fermented cep juice
This tartlet recipe from 109, Le Sang Neuf de la gastronomie française is representative of the local, alpine cuisine offered by chef Pieter Riedijk at his Achillée mountain restaurant in Bozel near Courchevel.
This recipe from Pieter Riedijk, chef of the Achillée restaurant in Bozel, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
- Serves 4
- Preparationtime: 40 min
- Cooking time: 50 min
- Fermentation: 1 week
Ingredients for Pieter Riedijk 's wild mushroom tartlets
For the fermented porcini juice
- 500 g porcini mushrooms
For the tartlets
- 10 g softened butter
- 1 egg yolk
- 20 g flour
- 10 g hazelnut powder
- 1 pinch salt
For the porcini jam
- 1 eggplant (50 g)
- 50 g cleaned porcini mushrooms
- 3 white onions (50 g), thinly sliced
- 20 ml (2 tablespoons) vegetable stock
- Olive oil
- Salt and pepper
For the giblet stuffing
- 120 g chicken livers
- Cogna c
For the pie filling
- 100 g porcini jam
- 50 g giblet stuffing
- 50 g sautéed wild mushrooms
For the mushroom sauce
- 75 ml fermented porcini juice
- 75 g butter
- 50 g cream
For the lacquering
- 2 tbsp. poultry juice
- 4 tbsp. mushroom juice
- 4 tbsp. balsamic vinegar
- 4 tbsp. soy sauce
For the finishing touches
- Porcini mushroom slices and powder
Steps for Pieter Riedijk 's wild mushroom tartlets
- Fermented porcini juice: Clean and mix whole porcini mushrooms with a little salt. Leave to ferment in a closed jar for a week, then strain.
- Pie crust: Mix all ingredients, knead to make a dough.roll out the doughandcutinto circles to line the tart molds. Bake in a 180°C oven for 4 min with a weight on top, then 4 min without the weight.
- Porcini jam: Peel the eggplant and dice the flesh. Brown in olive oil in a casserole dish. Do the same with the onion and porcini mushrooms. Bring everything together in the casserole and add the vegetable stock. Leave to simmer with a lid on. Once cooked, season and blend. Set aside in a cool place.
- Giblet stuffing: Quickly brown the chicken livers in a hot pan. Flambé with cognac. Blend.
- Garnish: Mix 100 g porcini jam and 50 g giblet stuffing with sautéed wild mushrooms. Pour over the tartlets. Smooth, then bake at 180°C for 10 min.
- Mushroom sauce: Mix all ingredients, emulsify and season.
- Lacquering: Mix all ingredients and reduce. Pour over the tartlets.
- Finishing: Spread slices of porcini mushroom over the tartlets and sprinkle with porcini powder. Pour the mushroom sauce on the side.
Has this recipe inspired you to discover Pieter Riedijk's cuisine ? Read the Gault&Millau review of Achill&e acute;e.
This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.
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