Pierre Gagnaire's Girolle Mushrooms, Apricots, Fresh Almonds Recipe & Perrier-Jouët Belle Epoque Rosé 2010
Pierre Gagnaire's girolle mushrooms, apricots, fresh almonds recipe & Perrier-Jouët Belle Epoque Rosé 2010
Celebrate spring with a vibrant new recipe from three Michelin-star Chef Pierre Gagnaire. The chef created an elegant dish combining girolles mushrooms, apricots and fresh almonds for a perfect pairing with Perrier-Jouët Belle Epoque Rosé 2010.
Recipe (serves 2)
- 160g girolle mushrooms
- 3 very ripe apricots
- 16 fresh almonds
- 6 onion tops
- 1/2 teaspoon fir honey
- High quality red balsamic vinegar
- Olive oil
- In a frying pan, cook the onion tops in a very small amount of water, covered (5 minutes). Dry them and then grill with a dash of olive oil.
- In a casserole dish, brown the girolle mushrooms in foamy butter (5 minutes).
- Add the apricots, cut into small cubes, and a tablespoon of balsamic vinegar.
Continue cooking for a further 5 minutes, add the fresh almonds, mix them in and immediately stop cooking.
Season very lightly.
Put the girolle mushrooms/apricots/fresh almonds mixture in a hollow dish,
then place the grilled onions on top.
This dish can be accompanied by a red pepper square.
Red pepper square
- 300g red pepper purée
- 40g glucose
- 90g isomalt
- 70g caster sugar
Mix everything and cook for 8 minutes at 85°.
Spread into the desired shape on a silicone baking tray, using a chablon.
Cook for 20 minutes at 120° or 40 minutes at 100°.
What's very important in this recipe is the quality of the duck of course, but also the sauce, which is made from caramel. The caramel sauce is made with ruby port, vinegar, wildflower honey, brown sugar and crushed blackcurrants. The sweet and sour flavour is very well constructed