Today, our ambassador, Chef Christophe Pauly, shares with us his recipe inspired by Les Gets.
A lover of Les Gets, he’s been visiting the resort since he was a child, and it’s this same love of the mountains and their terroir that gave him the idea of creating a brand new recipe, ‘Goût de montagne’, stuffed morels, wild garlic and vin jaune. So without further ado, let’s find out how to cook Chef Christophe Pauly’s recipe at home.
To make this recipe, here is the list of ingredients and utensils you will need:
Ingredients :
- Poultry meat
- 1 egg
- Butter
- Sugar
- salt and pepper
- Grated Comté cheese
- Whipping cream
- Morels
- Walnuts
- Bear’s garlic
- Chicken stock (optional)
- Yellow wine
- Tagetes leaves for dressing (optional)
Ustensiles :
- A blender
- A piping bag for the filling
- Siphon (optional)
- Steam oven (optional)
I – Preparing the morel stuffing
To prepare the stuffing, you will need poultry, an egg, melted butter, sugar, salt, grated Comté cheese, whipping cream, a blender and a piping bag for stuffing the morels.
- Finely blend the chicken in the blender before adding the whole egg and blending again.
- Add the melted butter, sugar, salt and grated Comté cheese to the bird and blend vigorously to obtain a fine stuffing.
- While continuing to blend, gradually add the whipping cream to make the stuffing rise. Continue until you have a smooth mixture.
- Place the fine filling in a piping bag and leave to rest. Now we can move on to the next step, preparing the wild garlic coulis.
II – Preparing the wild garlic coulis
- Carefully clean the wild garlic leaves.
- First blanch them quickly in boiling water, then plunge them immediately into a bowl of iced water to fix their beautiful green colour.
- Blend the leaves very finely with a little cooking water or chicken stock for extra flavour.
- Add a knob of butter to the mixture and season lightly with salt and pepper.
- Pour the mixture into a small pan before moving on to the next stage, preparing the morels.
III – Preparing the morels
- Clean the morels with a brush and trim the stalks.
- Stuff them with your fine stuffing using a piping bag.
- Make a small slit in the top of each morel to prevent the stuffing escaping during cooking.
- Steam the morels at 70°C for 4 minutes, or poach them in vegetable, poultry or mushroom stock if you don’t have a steamer.
- Remove the morels to a paper towel-lined plate and leave to rest until you can move on to the next step.
IV – Preparing the walnuts and sabayon
- Blanch the walnuts in boiling water, then peel them.
- Halve the walnuts and set aside for the final decoration.
- To make the sabayon, gently whisk the egg yolks with the yellow wine in a saucepan over a low heat.
- Stop the sabayon cooking by adding a teaspoon of whipping cream and salt. Option: you can pour the sabayon into a siphon if you have one, add two cartridges of gas and keep it in a bain-marie at 60°C.
V – Finishing and serving
- Now that you’ve finished your preparations, it’s time for the final step in making your delicious dish.
- Lightly brown the stuffed morels in a frying pan with a knob of butter, seasoning with salt, and finish by baking in the oven at 180°C for 3 minutes.
- Remove the morels onto kitchen paper to remove any excess fat.
- Arrange the dish in a soup plate, carefully pouring over the wild garlic coulis first.
- Then add your morels in the centre and add the walnuts.
- Cut a few pieces of Comté cheese into pastilles and add them to the dish.
- Finish by adding your sabayon. You can add a few tagetes leaves to add a final touch to your recipe.
- All that’s left to do is serve and enjoy your dish with your partner, family or friends!
- Tip: to make this recipe even more local, you can replace the Comté cheese with Tomme cheese from the Les Gets Perrières farm.