« Bouillon ZEZETTE by
Pierre GAGNAIRE »
For 4 persons
Pour the dry white wine in a saucepan and bring it to a boil. Add the Paris mushrooms,stir everything through and let it simmer. Add the spring water, dry wine, coconut pureeand soy sauce.
Wait until the whole thing boils again, then take the pan off the stove and seal it withparchment paper. Leave to rest for 1 hour, then pour through a fine sieve. Mince themushrooms and season them with the mustard. Set it aside. Pour the broth into ablender and mix it with butter. Add the fresh herbs.
Serve the Bouillon Zezette while it is hot together with toastedbread slices and mushrooms.
Preparation time: 15 minutes
Rest time: 1 hour
Cooking time: 5 minutes
25 cl dry white wine
1 kg Paris mushrooms (white cultivated mushrooms), cut into thin slices
1 liter of spring water
10 cl dry white wine
250 g of coconut puree
1 tablespoon soy sauce
1 tablespoon mustard
100 g Butter
30 g of fresh herbs (parsley, chervil, chives, dill)
4 slices of toastPepper
Montpellier Butter
Put the shallots, vinegar and white wine in a large pot. Boil over low heat and reduceuntil no liquid is left. Season with pepper and let it to cool to room temperature.
Mixthe softened butter and the cooked shallots in a large bowl. Shape the butter any wayyou want.
Cool the butter until you need it.
Preparation time: 15 minutes
Cooking time: 10 minutes
50 g of finely chopped shallots
50 ml apple cider vinegar
100 ml dry white wine
110 g soft salted butter
White pepper
Preparation time: 20 minutes
Cooking time: 25 minute
2 eggs
250 ml liquid creamSalt, freshly ground nutmeg and white pepper
2 apples (reinettes)
Butter for greasing the pana splash of Calvados
40 g grated Parmesan cheese
50 g salmon fillets
A small piece of Montpellier butter
Saithe-chippings on a bed ofapples
with calvados
For 6 persons
Preheat the oven to 180°C
Mix the eggs and the cream and season with salt, pepper, and nutmeg. Peel and halvethe apples, then cut into thin slices. Arrange the apple slices in a buttered bakingdish. Add a splash of Calvados and then the egg and cream mixture. Sprinkle gratedParmesan cheese over the dish and bake in the oven for 20 minutes.
In the meantime, cut the salmon fillet into thin slices. Sprinkle parchment paper withoil and arrange the slices of salmon fillets around it. Season with salt and pepper.
Place the parchment paper with the fish on the freshly baked apple-gratin (paper sideup) and remove the paper. Add some Montpellier butter. Put everything back in theoven for a couple of minutes so that the fish is evenly cooked through. The fish shouldlook pearly white.
Serve immediately.
