Stuffed Morels Recipe
chicken mousse, poached egg, chicken skin, vin jaune, croûtons
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Ingredients
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Stuffed Morels
Method
Preparation
- 1
Prepare the Chicken Mousse
In a food processor, blend the chicken breast until smooth. Add the heavy cream, egg yolk, salt, and white pepper. Blend until fully combined and creamy. Place in the refrigerator to chill for about 30 minutes.
- 2
Prepare the Morels
Gently clean the morel mushrooms with a damp cloth. Carefully stuff each mushroom with the chilled chicken mousse. Set aside.
- 3
Make the Chicken Skin Crisps
Preheat the oven to 180°C (350°F). Lay the chicken skin flat on a baking sheet and bake for 15-20 minutes or until crispy. Remove and let cool.
- 4
Prepare the Croûtons
Cut the crusty bread into small cubes and toast them in a dry skillet until golden brown. Set aside.
Cooking
- 5
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack the eggs into small bowls and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
- 6
Sauté the Stuffed Morels
In a skillet, add a little oil and sauté the stuffed morels over medium heat for about 2-3 minutes until golden brown on the outside.
- 7
