Warm starter
2 persons
Somillo and lomo stuffing
100g somillo
50g lomo
2 egg yolks
3 nitrite salt
70g butter
70g liquid cream
Mushroom feuilleté stuffed with somillo
2 big button mushrooms from Paris
30g somillo and lomo stuffing
¼ puff pastry sheetPM salt flower, pepper
Nettle and caper purée
1kg nettles
30g caper
Celeriac Extraction® Jelly
200g celeriac Extraction®
1,5 gelatine leaf
Somillo and lomo stuffing
Mix the solomillo, the lomo and the salt to the robot-cut then pass through a sieve. Put the mixture in the robot again and add the butter then the cream.
Mushroom feuilleté stuffed with somillo
Wash and peel the mushrooms and remove the stems.
Cook the mushrooms with the butter in the oven at 170°C for 23 minutes and leave them to cool. Fill the two mushrooms with 15g of stuffing each, then assemble them. Set the whole thing into a fine puff pastry disc. Glaze with the egg yolk and let it rest in the fridge. Glaze again the feuilleté with egg yolk then insert it in a circle before cooking it in the oven for 10 minutes at 210°C. Remove the circle and continue the cooking for 3 minutes.
Nettle and caper purée
Blanch the nettles, remove them from water and mix them with the capers. Pass through a sieve and set aside.
Celeriac Extraction® Jelly
Leave the gelatine leaf to soak in cold water, once they are softened drain the water and make them melt in the celeriac Extraction®. Leave it to cool.
Finish and assembly
Cut in half the feuilleté right out of the oven then serve with the celeriac Extraction® jelly and the nettle and caper purée as condiments.
