Chanterelle and courgette rouleaux
Ingredients
- 200 g chanterelle mushrooms
- 30 g butter
- 2 g salt
- 3 sprigs thyme
- 20 g white wine vinegar
- 1 yellow courgette
- 1 green courgette
Instructions
The courgette layer
- Trim the bottom of the yellow and green courgette and portion them to four even pieces. Cut those pieces in four. Now cut the seeds off and trim the first half a centimeter. The seeds you can keep to make the pan fried reduction.
- Cut the portioned courgette in thin slices on a sharp mandolin. The slices need to be around 1 to 2 millimeters thin. Safe these trimmings for a brunoise.
- Then lay some wrap on an oven tray and lay the slices slice by slice on there. First the green, then the yellow and so on. This is going to be the outside of the roll, so be sure it’s nice and tight. Now steam the slices at 100 degrees Celsius for a minute.
- If you don’t have a steamer just blanch the slices first and then lay them on the foil. Cool them down after steaming.
- Meanwhile take the courgette trimmings and slice the white meat off. Then cut them in a thin julienne and cut those in small cubes also known as brunoise. Blanch the brunoise in salted water for 30 seconds. Cool the brunoise down in ice water for 2 minutes and keep it in your fridge as well.
The pan fried courgette trimmings
- Now we are not throwing anything away, so slice courgette seeds in even slices. Add a drizzle of oil to a hot frying pan and pan fry the slices on a medium heat. Add some salt for seasoning.
- Continue heating till almost all the moisture has evaporated. This will create a lovely intense flavor and a soft texture. Then transfer it into a bowl and keep it in your fridge for later.
The chanterelle filling
- Wash the chanterelle mushrooms in salted lukewarm water. Refresh the water till no more dirt, bugs or sand come off. Now place them on a kitchen towel and let them dry for 30 minutes.
- Then transfer them on your cutting board and chop them into a nice fine tartare. I always prefer to do this by hand, in a food processor it tents to become quite mushy.
- Now melt the butter and add the chopped chantarelle with the salt and the leaves from the thyme. Pan fry this for another 5 minutes to create a nice color.
- Once you’re happy with the color deglaze the pan with the white wine vinegar and then add it to the pan fried courgette we made before.
- Now also add the blanched courgette brunoise. Mix it well and give it a final taste for seasoning. Now transfer it into a piping bag.
How to roll the chanterelle and courgette rouleaux
- Use some wrap to cover your worktop and turn the steamed courgette slices around on the wrap. Gently press it down and remove the wrap.
- Once you’re happy with the base divide the chantarelle filling on the slices. Then gently roll the courgette in a tight rouleaux. Roll it as tight as possible and press out any air.
- Now roll it up all the way and use the sides to roll it even tighter. Then make a knot on both sides. Trim the sides and then let it set in your freezer for 30 minutes. This will make portioning a lot easier.
- After that portion the rouleaux to the desired size and gently press them out of the wrap. Lay them with the least pretty side down and keep them covered in your fridge for later.
- I serve the rouleaux's warm and to reheat them I heat them up covered in my heat draw for around 20 minutes.
