Mushroom, fig and smoked aubergine Cromesquis.
Venez découvrir le cromesquis de champignons, figues et aubergines fumées au restaurant la Table tous les dimanches jusqu’au 13 octobre inclus.

plat Venez découvrir le cromesquis de champignons, figues et aubergines fumées au restaurant la Table tous les dimanches jusqu’au 13 octobre inclus. <b>For the smoked aubergine:</b>| 2 kg aubergines| fine salt| olive oil| 12 F gelatine| 10 fresh eggs| sawdust| 200 g flour| 200 g whole egg| 200 g of mushroom breadcrumbs| <b>For the garnish:</b>| 500 g Solliès AOP figs| 500 g Chanterelle mushrooms| 125 g chickweed | <b>For the fig oil:</b>| 10 fig leaves| 1L grapeseed oil| <b>For the breadcrumbs:</b>| 1 kg white mushrooms| 500 g white breadcrumbs| <b>The finishing touch:</b>| 200 g poultry Jus <ul> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content"><b>For the smoked aubergine:</b><br>Wash and top the aubergines. Lay them on aluminium foil, season with olive oil and salt and then bake in a preheated oven at 180&deg;C for 45 minutes. Once cooked, open in two halves, place them on a perforated baking tray, then smoke the aubergines for 10 minutes. Remove the flesh, blending half of it and roughly chopping the remainder. Adjust the seasoning and then add the melted gelatine. Cook the eggs for 3 minutes and then remove the yolks. Fill the silicon half-dome moulds with the aubergine mix placing the egg yolk in the centre of each one and leave to cool. Coat in breadcrumbs, repeating the process three times. </span></div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content"><b>For the garnish:</b><br>Crush 10 figs between two sheets of film. Wash the Chanterelle mushrooms and cook for 1 or 2 minutes, then sort through the chickweed. Finally, cut the remaining figs into quarters.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content"><b>For the fig oil:</b><br>Heat half of the oil, pour over the fig leaves then leave to cool with the remaining oil and infuse for at least one night.</span> </li> <li class="step"> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content"><b>For the breadcrumbs:</b><br>Finely chop the button mushrooms, then dry them in the oven at between 140 and 160&deg;C, reduce them to a powder and mix with the breadcrumbs.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content"><b>The finishing touch: </b><br>Heat the juices and fold into the fig oil.</span> </div> </li> </ul> French PT60M PT60 à 90M
Difficulty Hard
Preparation 60 à 90 minutes
Cooking 60 minutes

Ingredients

Preparation

10 people
<b>For the smoked aubergine:</b>| 2 kg aubergines| fine salt| olive oil| 12 F gelatine| 10 fresh eggs| sawdust| 200 g flour| 200 g whole egg| 200 g of mushroom breadcrumbs| <b>For the garnish:</b>| 500 g Solliès AOP figs| 500 g Chanterelle mushrooms| 125 g chickweed | <b>For the fig oil:</b>| 10 fig leaves| 1L grapeseed oil| <b>For the breadcrumbs:</b>| 1 kg white mushrooms| 500 g white breadcrumbs| <b>The finishing touch:</b>| 200 g poultry Jus
    • 1
      For the smoked aubergine:
      Wash and top the aubergines. Lay them on aluminium foil, season with olive oil and salt and then bake in a preheated oven at 180°C for 45 minutes. Once cooked, open in two halves, place them on a perforated baking tray, then smoke the aubergines for 10 minutes. Remove the flesh, blending half of it and roughly chopping the remainder. Adjust the seasoning and then add the melted gelatine. Cook the eggs for 3 minutes and then remove the yolks. Fill the silicon half-dome moulds with the aubergine mix placing the egg yolk in the centre of each one and leave to cool. Coat in breadcrumbs, repeating the process three times.
    • 2
      For the garnish:
      Crush 10 figs between two sheets of film. Wash the Chanterelle mushrooms and cook for 1 or 2 minutes, then sort through the chickweed. Finally, cut the remaining figs into quarters.
    • 3
      For the fig oil:
      Heat half of the oil, pour over the fig leaves then leave to cool with the remaining oil and infuse for at least one night.
    • 4
      For the breadcrumbs:
      Finely chop the button mushrooms, then dry them in the oven at between 140 and 160°C, reduce them to a powder and mix with the breadcrumbs.
    • 5
      The finishing touch:
      Heat the juices and fold into the fig oil.

    Products :

    Girolle mushrooms

    La Grande Épicerie de Paris
    €14.00
    55 g (254,55 € / kg)

    Grapeseed oil

    La Grande Épicerie de Paris
    €4.90
    25 cl (19,60 € / L)

    Type 55 white wheat flour

    Markal
    €3.15
    1 kg (3,15 € / kg)

    Domaine Marcel Lapierre, Morgon AOC, 2018

    Domaine Marcel Lapierre
    €20.90
    75 cl (27,87 € / L)

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