Ingredients:
Recipe by Paul Gayler. A Chef that we at Infusions admire greatly not only as a great Chef but a true and selfless human being who does so much for charity.
Method:
Method
Make up stock as directed
Thicken with Gellan as required until you have a light syrup consistency Keep hot
Sweat Lamb Brunoise until cooked
Sweat Veg Brunoise in olive oil until al dente Keep warm
Cook Potatoes in water for approx 20mins
When cooked blend with 30ml of cooking wa
For the Royale:
1 large Celeriac, peeled
100gr Comte or Beaufort cheese, cubed
1 Shallot, finely chopped
200gr Trompette Mushrooms
600ml Double Cream
4 Whole Eggs
2 Egg Yolks
Salt, Pepper, Nutmeg
For the French Toast
4 Brioche Loaf Slices
1 Egg lightly beaten
1 small Truffle, finely chopped
2tb Single Cream
For the Walnut Persillade:
1 Shallot finely chopped
300gr Wild Mushrooms (cepes, girolles, trompettes)
50gr Peeled Walnuts
2tb Parsley Coarsely Chopped
½ Garlic Clove, crushed
100gr Caramelised Apple Puree
100ml Verjuice infused Brown Vegetable Jus
(serves 4/6)
Method:
Preheat the oven to 150C/300F
Line a small loaf tin with cling film
Slice 1/3 of the celeriac into thin slices and cut the remainder into ½ cubes. Cook the cubes in boiling water for 3-4 minutes or until just tender
Blanch the celeriac slices in boiling water for one minute, then quickly refresh in ice water, drain and dry in a cloth
Line the loaf tin with overlapping slices of the celeriac, ensure the whole area is covered, also ensuring that some celeriac is hanging over the edges
Sauté the trompette mushrooms and shallots in a hot pan, cook for 2 minutes, then cool
Whisk the eggs and cream, season with salt, pepper and nutmeg
Fill the loaf tin with the cooked celeriac, sautéed mushrooms and cheese, then pour over the egg mix
Fold over the overlapping celeriac slices to secure the inner filling, fold over the cling film to seal it
Place in a baking tin ½ filled with water, then place in the oven for 1 ½ hours, remove and cool, put in fridge over night
For the French toast, pass the brioche loaf slices through the egg cream and chopped truffle/ Fry in a non stick pan until golden on both sides
Remove terrine when needed from the fridge, remove cling film, cut into ½” slices
Place a slice of the terrine on each French toast, place on a tray, warm in the oven
To serve:
Heat a non stick frying pan, when hot add the mushrooms and parsley, sauté for 2 min, finally add the walnuts, season to taste
Dress the royale on serving plates, drizzle a little apple puree on one side
Pour a little verjuice around the terrine, then scatter the walnut persillade over the top
Serve immediately
ter until smooth
Gradually add cream
Gradually add Olive Oil
Mixture should be thin and runny
Season and pour into a creamer siphon & charge with 2 cartridges Keep Warm in a bain marie
To Serve Pour hot liquid into a shot glass Stir in meat and vegetables, they should suspend through the liquid Top with the Potato Foam