Saint-Nectaire nougat with salmon, morels and crunchy crushed pistachios
Ingredients
Instructions
- 400 g Saint-Nectaire
- 1 thin slice of smoked salmon
- 15 g Dried morels
- 1 shallot
- 20 g Butter
- 5 cl Dry white wine
- 15 g Crushed pistachios
- Fine salt
- Ground pepper
- For the morel fricassee, soak the mushrooms in warm water for at least 2 hours.
- Check that there is no sand or small pebbles.
- In a frying pan over high heat, brown the morels in the hazelnut butter.
- At the end of cooking add the shallot, previously peeled and finely chopped.
- Once the shallot has caramelized, deglaze with the white wine, let it evaporate.
- Season with fine salt and ground pepper.
- Remove and reserve at room temperature.
- At the same time, peel and cut the Saint-Nectaire into pieces.
- Place the cheese in a heat-resistant container, then melt it in a bain-marie.
- Once the cheese is completely melted, add the morels and crushed pistachios and mix until the whole is homogeneous.
- Line a “gutter” terrine with the slice of smoked salmon and garnish with the melted cheese mixture.
- Leave to cool for 2 to 3 hours in the refrigerator before cutting into thin slices and enjoy with small blinis served warm.
Saint-Nectaire nougat with salmon, morels and crunchy crushed pistachios
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Saint-Nectaire nougat with salmon, morels and crunchy crushed pistachios Recipe – Saint-Nectaire nougat with salmon, morels and crunchy crushed pistachios Recipes
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