- 4 fresh full range eggs
- 250g small girolles
- 10g red vein sorrel
- 4 leaves of wild garlic
- 5 cl pork jus
- ¼ bunch of parsley
- 2 branches of thyme
- 200g white mushrooms
- 25g butter
- 1 pinch fleur de sel
- ¼ garlic clove
- 3 cl old sherry vinegar
- 15g confit schallot
- 200g bread crumbs
- Salt pepper
- Plating ingredients:
- 100g fresh peas
- 10g frisee
- 4 violet flowers blossom
- 1 chives blossom
- 10g of golden oxalis
- 10g micro coriander
- Smoked emulsion:
- 115 g smoked bacon
- 20 cl cream
- 20cl chicken stocker
- 20g butter
L’oeuf cocotte aux girolles, vieux xérès et ail des ours
Jeremy Page
20th June 2017
L’oeuf cocotte aux girolles, vieux xérès et ail des ours
My recipe for L’oeuf cocotte aux girolles, vieux xérès et ail des ours (poached egg with golden chanterelles, old sherry and wild garlic) from our Michelin starred restaurant, L'Atelier de Joël Robuchon London.
Serves 4, preparation time: 40 min, cooking time: 35 min.
Ingredients
Method
First, prepare the egg cooking in a steam oven at 67°C for 30 min.
In the meantime, prepare the emulsion. Heat up the chicken stock and the cream and add in the finely chopped smoked bacon, then take it off the heat, leave it to infuse on the side of oven for 30 min.
The green chapelure:
Place the parsley with a bit of thyme and the garlic. Add the bread crumbs, mix in a blender until it becomes a green fine powder, then place it in the fridge.
For the mushroom duxelle:
Finely chop the white mushrooms and 50g of girolles.
Panfry your mushrooms until they become golden and soft. Add the shallot confit with the cream, a bit of pork jus and a dash of old sherry vinegar.
To plate:
Panfry the rest of the girolles, add at the end pork jus, a drop of sherry vinegar and some chopped parsley.
Place in the bottom of the plate, the mushrooms duxelle, break the egg shells, coat the eggs with the green chapelure. Gently place
them on top of the duxelle and surround them with the girolles.
Place harmoniously the remaining ingredients and the smoked emulsion.
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