• Gilles GB

Girolles "Bouillabaisse"




A recipe from Régis and Jacques Marcon in their three-star restaurant of the same name in Saint Bonnet le Froid.






Cantharellus cibarius in French Girolle, Chanterelle is an excellent mushroom growing in the woods from May and throughout the summer. In September and October, sometimes until November if the autumn is dry, it is most often among the dead leaves, in the hazelnut and birch coppices that it grows in sometimes numerous troops.


To make this recipe, you will need:

  • 350 g of Chanterelles,

  • 20 fingerling potatoes (or new potatoes),

  • 100 g of leek white,

  • 60 g of fresh fennel,

  • 100 g of olive oil,

  • 100 g of chopped white onions,

  • 1 minced garlic clove,

  • 300 g of very ripe tomatoes, diced,

  • 1 piece of dried orange peel (about 5 cm long),

  • 1 knife tip of saffron pistils,

  • 1 Bouquet garni (thyme, bay leaf),

  • 500 g of mussels cooked with their cooking juices,

  • Seashells just opened in their shells

  • Salt, freshly ground pepper.


And for the rouille sauce:

  • 1 egg yolk,

  • 1 teaspoon of mustard,

  • 1 Small potato, cooked and mashed,

  • 1 tip of chopped garlic,

  • 1 knife tip of saffron pistils,

  • 100 g of olive oil,

  • 1 Green onion, finely sliced.


Preparation

  • Clean the chanterelles, wash them quickly in cold water and pat them dry,

  • Wash and cook the potatoes in salted water (starting with cold water), over low heat, get them just cooked, cool them,

  • Cut the leek in four lengthwise, wash and thinly slice it, along with the fennel.



Bouillabaisse

  • Heat the olive oil in a saucepan, add the chopped white onions, leek and fennel, cook over low heat, stirring for a few minutes,

  • Add the garlic, tomatoes, orange peel, saffron and the bouquet garni,

  • Mix and incorporate the chanterelles, precooked potatoes and the cooking juices from the mussels, season with salt and pepper,

  • Simmer everything for about 10 minutes, remove the orange peel and the bouquet garni.

Rouille sauce

  • Mix the egg yolk with the mustard and the crushed potato,

  • Incorporate the garlic and the saffron then gradually whisk in the olive oil (like mayonnaise), season,

  • Refrigerate a small amount of rouille to garnish 4 small croutons when serving.



Finition

  • Take half the broth from the bouillabaisse, pour it over the rouille, whip the mixture to emulsify it,

  • Pour everything into the bouillabaisse pot, heat over low heat, without boiling and stirring gently with a spatula, add the mussels,

  • Keep warm.

Presentation

  • In a deep plate, arrange the bouillabaisse, with the broth, until halfway up,

  • Sprinkle with chopped green onion,

  • Add seashells just opened in their shells,

  • Add small croutons of rust.


  • For a frothy and airy effect, mix a small quantity of broth: a foam will form, take it and place it delicately on the bouillabaisse



Serve with a Côtes du Jura Tradition from Domaine Berthet-Bondet (for just under € 20) or a white Saint Joseph Le Paradis Saint-Pierre from Domaine Pierre & Jérôme Coursodon (around € 30).

Wishing you a good return to school, I tell you soon for new recipes.







TGM 262-41


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