Рецепт Cep Puree
Ингредиенты
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Инструкции
- Soak the dry ceps in plenty of cool water making sure you get rid of all the grit.
- Then drain well.
- Heat three quarters of the butter in a heavy saucepan add in the shallots garlic and sugar and cook unfit just beginning to caramelize.
- Wash and dry the fresh ceps and dice.
- Add in to the shallot mix.
- Cook unfit caramelized.
- Add in the dry ceps and saute/fry for a further 23 min.
- Pour in the cream and bring to the boil then simmer for 5 min.
- Allow to cold.
- When cold liquidize the contents of the pan to a smooth paste.
- Season with salt and pepper and pass through a fine sieve.
- Combine the mushtoom paste with the pouto puree add in a little reduced cream if necessary and the remaining butter and whisk till smooth.
- Serves 4