Meat — dried morels
Brussels sprout flan, veal paupiettes and morel sauce
A creamy Brussels sprout flan accompanies tender veal paupiettes, all enhanced by a creamy morel sauce. A comforting dish that combines winter vegetables and fine herbs in a warm, inviting style.
- Serves
- 4 people
- Preparation
- 15 min
- Cooking
- 25 min
Ingredients
Method
Trim the Brussels sprouts, wash them, then steam them in a casserole for about ten minutes.
Preheat the oven to 210 °C. Place a dish containing water halfway up its sides to prepare a very hot bain-marie for the ramekins.
Break the eggs into a bowl, add two tablespoons of cream, a pinch of nutmeg and the grated cheese. Season with salt and pepper, then whisk everything with a fork.
Mash the cooked sprouts with a fork, fold them into the egg mixture and mix until smooth.
Divide the mixture between ramekins, place them in the hot bain-marie and bake for twenty-five minutes.
Meanwhile, brown the paupiettes in a frying pan lined with baking paper. Turn them to colour all over.
Once nicely browned, season with salt and pepper, cover the pan, lower the heat and leave to simmer for about twenty minutes before removing from the heat.
Pour the white wine into the hot pan to deglaze the cooking juices, add six tablespoons of cream and the rehydrated morels. Leave to simmer gently for a few moments.
Carefully turn out the flans onto plates, arrange the paupiettes alongside and spoon plenty of morel sauce over them.