| Method for Wild Mushroom Duxelle |
| Sauté shallots & garlic in butter with Truffle Oil briefly before adding the rest of the ingredients. Continue to sauté mushrooms & other ingredients for about 3 minutes.
Remove sauté pan from heat and pour mushroom mixture into a Food Processor.
Process for 2 Seconds only! You want the mushrooms to be rough chopped, not to form a paste. |
| Ingredients for Wild Mushroom Duxelle |
1 lb. Of Shitake Mushrooms
1 lb. Of Chanterelles
1 lb. Of Oyster Mushrooms
1 TBSP of Butter
2 Medium Shallots, chopped
1 Drop of Truffle Oil
1/2 cup Heavy Cream
1 Clove of Garlic, minced
1/3 cup Veal Jus
Salt & Pepper to Taste
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| Ingredients for Brioche Dough |
1 cup very warm water
One 1/4 oz. Pkg. Active Dry Yeast
2 cups All Purpose Flour
20 TBSP. Unsalted butter, at room temperature cut into 1-inch cubes
2 tsp. Fine Sea Salt
2 1/3 cups Cake Flour
6 large eggs, at room temperature
1/3 cup Sugar
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| Method for Brioche Dough |
| Combine the water and yeast in a small bowl.
Let set for 10 minutes then stir until the yeast is completely dissolved. Set aside.
Sift Flour, Sugar, & Salt together in large bowl.
Add eggs and either beat w/ dough hook for 1 minute at low speed or knead for 2 minutes.
Slowly add yeast and continue beating or kneading for an additional 10 minutes.
Add 5 Tbsp of Butter Cubes in four intervals, kneading after each addition.
After all butter has been added, knead or beat for 10 to 15 minutes more.
Turn dough out onto floured surface and gently knead out air bubbles.
Return to floured bowl and refrigerate overnight before use. |
| Final Preparation |
PREHEAT OVEN TO 350ºF
Cut Fois Gras into 1/4” slices and set aside in cool place.
Dust Work surface w/ sifted flour. Break off small piece of Brioche dough. Dust rolling pin w/ flour and roll out dough to 1/8” thick.
Place 1 slice Foie Gras in the center of dough. Cut Grouper Fillet in 1/2 and stack on top of Foie Gras. Spread generous amount of the Duxelle over the fillet. Add salt and pepper to taste.
With a pastry brush, brush sides of dough w/ egg wash. Wrap fish by bringing top side over, then the sides and overlap w/ bottom flap of dough.
Turn over and brush top and all sides w/ egg wash.
Refrigerate for at least 30 minutes. Can be held up to 2 days.
Bake for approximately 20 minutes in a 350 degree oven, or until Brioche is lightly browned.
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