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.
1For 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.
2For 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.
3For 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.4For 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.5The finishing touch:
Heat the juices and fold into the fig oil.