Pom Pom mushrooms, foie gras with verbena and iodized broth
Based near the Spanish border in Céret, chef Kevin De Porre declares himself 100% locavore and looks for alternatives to exotic products (like Kofé instead of coffee). He shares with us a recipe based on an unusual mushroom: Pom Pom.
This recipe from Kevin De Porre, chef at Fario restaurant in Céret, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
- Serves 4
- Preparationtime: 30 min
- Cooking time: 2 h 30
- Rest: 24 h
- Infusion: 4 h
Ingredients for Kevin De Porre 's mushrooms, foie gras with verbena and broth
For the verbena vinaigrette
- 60 cl verbena oil
- 20 cl merlot vinegar (or red wine vinegar)
- 1 pinch Espelette pepper
- 1 tsp salt (to taste )
For thefoie gras
- 2 fresh foie gras escalopes
- 20 cl verbenavinaigrette
- 1 tsp salt (to taste )
For the stock
- 1 kg button mushrooms
- 20 g butter
- 1 tsp . sardine garum
- 1 tsp. salt (to taste )
For thePom Pom mushrooms
- 300 g Pom Pommushrooms
- 2 cloves garlic
- 1 sprig thyme
- 1 tsp. salt (to taste)
- 1 tsp. grapeseed oil
For the finishing touches
- 20 raw button mushroom shavings
- 20 buttered bread croutons (0.5x0.5 cm)
- 20 heads yarrow leaves
- 1 tsp reduced poultry juice
Steps for Kevin De Porre 's mushrooms, foie gras with verbena and broth
- Verbena vinaigrette: Mix all ingredients the day before.
- Foie gras: The day before, place the two foie gras escalopes in an airtight plastic bag with the verbena vinaigrette. Remove all air. Leave to rest for at least 24 h.
- Remove the escalopes and cut into brunoise ( small cubes).
- Bouillon: Thinly slice the mushrooms and sauté in the butter until both sides are browned . Add 3 l of water and simmer for 2 h, then leave to infuse for 4 h. Strain the stock and reduce to the desired concentration. Adjust seasoning with sardine garum.
- Pom Pommushrooms : Cook Pom Pom mushrooms sous vide at 80°C for 30 min. if you don't have a vacuum sealer , you can wrap them in an airtight freezer bag , then gently immerse the open bag in a large volume of water (the water pressure will naturally expel the air) before closing it.
- Dry, then brown in a beurre noisette and cut into large cubes.
- Presentation: Place the Pom Pom mushrooms on the plate. Brush with reduced poultry jus. Add the foie gras. Add volume by arranging the raw mushroom shavings. Drizzle with verbena vinaigrette. Garnish with yarrow and croutons. Put the broth in a sauceboat and pour it onto the plate just before serving.
Has this recipe inspired you to discover Kevin De Porre's cuisine ? Read the Gault&Millau review of Fario.
This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.
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