Wild mushroom gateau with boudin noir and foie gras

Method

1. To make the crepes, sift the flour into a bowl with a pinch of freshly ground salt and pepper.

2. Make a well in the centre and add the milk, egg, egg yolk and oil. Beat well until smooth.

3. Stir in the poppy seeds.

4. Heat a pancake pan over a medium heat and pour in a thin film of olive oil. When the oil is hot, pour a thin circle of crepe mixture into the centre of the pan and swirl the pan so that the mixture spreads over the entire surface.

5. Cook briefly for 1 minute, until the underside is golden when you lift up a corner. Flip over and cook for a further minute, until the second side is golden. Slide onto a plate and keep warm.

6. Repeat, until all the mixture has been used up.

7. Butter and season 6 individual ramekins.

8. To make the filling, clean and remove stalks from the mushrooms and then slice the mushrooms, reserving the stalks for the sauce.

9. Heat the olive oil in a pan and sweat the shallots and garlic gently until softened.

10. Turn up the heat and toss the mushrooms with half of the herbs.

11. Fry briefly and season with a pinch of salt and pepper. Drain in a colander and keep the drained juice for the sauce.

12. Put the drained mushrooms in a bowl with the remaining herbs, boudin noir and foie gras and mix well. Keep the mixture warm.

13. Roughly chop the chicken and season with salt and freshly ground black pepper.

14. Transfer to a food processor and blend to a paste.

15. Add the egg and blend again for 10 seconds. Scrape all the mixture down the sides of the bowl with the spatula and incorporate.

16. Slowly add the cream, turning the machine off every few seconds to mix again with the spatula. Blend until everything is well incorporated and then push through a fine sieve.

17. Add the chicken mousse to the bowl with the mushroom mixture

18. Place a crepe into each of the prepared ramekins, so that the crepe overhangs the edges.

19. Fill with the mushroom and chicken mixture, then fold the overhanging edges of the crepe over the top to enclose the filling completely.

20. Wrap each ramekin with cling film, put in a steamer and steam for 30 minutes.

21. To make the mushroom sauce, heat the olive oil in a saucepan and fry the shallots, garlic, celery, finely chopped mushroom stalks and herbs, until the shallots are softened.

22. Add the chicken stock, white wine and reserved mushroom juice and bubble for 5-10 minutes, until reduced by three quarters.

23. Add the cream and reduce by half again.

24. Pour through a fine sieve and return to the pan.

25. Stir in the foie gras and butter.

26. Turn a steamed gateau out onto each of 6 warmed starter plates, pour the sauce around and serve at once.

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Ingredients

For the crepes

110g plain flour
1/4 tsp freshly ground salt and pepper
300ml Milk
1 egg
1 egg yolk
1 tbsp sunflower oil
handful poppy seeds
Olive oil, for frying

For the filling

1kg mixed field and wild mushrooms, remove stems and reserve for sauce
3 tbsp Olive oil
10g chopped shallots
1 garlic clove
25g chopped fresh basil
20g chopped tarragon
10g chopped chives
250g boudin noir, cooked for 1 minute, sliced
250g preserved Foie gras
250g skinless chicken breasts
1 egg
500ml double cream

For the mushroom sauce

3 tbsp Olive oil
100g finely chopped shallots
2 garlic cloves, finely chopped
100g finely chopped celery
50g mixed rosemary and thyme leaves
1 litre chicken stock
175ml White wine
300ml double cream
100g preserved Foie gras, diced
15g unsalted Butter, cut into cubes

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