MILLEFEUILLE OF PAN SEARED MUSHROOMS WITH GLAZED LAMB SWEETBREADS.

02. DECEMBER 2015 HOTEL EUROPE ZERMATT – RECIPE FROM CHEF HAUKE JULIAN POHL

INGREDIENTS (FOR 4 PEOPLE)

250 g Fresh mushrooms, i.e. Porcini, Chanterelles, King Oyster, Champignons… 6 Wan Tan Dough (leaves), alternative Spring Roll Dough 200 g Lamb Sweetbread, alternative Veal Sweetbread 100 g Crème Fraiche 100 g Grapes, fresh 50 g Aged Balsamic Vinegar 70 g Walnut Oil 50 g dry white wine 1 sping rosmary 1 sping thyme To season Chopped Garlic, Parsley, Herbal Vinegar, Butter, lemon juice A little Sunflower oil to deepfry and to sear the mushrooms Decoration fresh herbes or cresson WINE SUGGESTION

Petit Arvine, Gérald Besse, Martigny

 

 

PREARRANGEMENTS

Cut the square Wan Tan leaves into halves so you get triangles and deep fry them in a pan. If using Spring Roll Dough, cut it into triangles with a side length of approx. 8cm. Store them dry on a paper towel. Add some salt to the aged balsamic vinegar and stir in the walnut oil. Cut the grapes in halves and remove the seeds. Now put the grapes into the vinaigrette. Season the Crème Fraiche with garlic, salt, pepper and lemon juice. Clean the mushrooms carefully and cut it into walnut-sized pieces. Clean the sweetbreads from its skin and let them sit in ice water for about an hour. Dry them and also cut them in walnut-sized pieces. METHOD OF PREPARATION

Sear the mushrooms in a hot pan (preferably cast iron) with little oil. Then take it off the stove and deglaze it with a little herbal vinegar. Add some chopped garlic and parsley and then give the glaze the mushrooms with butter. Season the sweetbreads and sear them in a pan until golden. Add Rosemary and Thyme and deglaze it with some white wine. Let it cook for about a minute or two, then add some butter for a nice shine and flavour. PLATING

Make sure you have hot plates. Put some of the Garlic-Crème Fraiche on the plate to fix the first deep fried Wan Tan leave. Then put some mushrooms on top, then some more Crème Fraiche and continue stacking until you reached a height of 3 Wan Tan leaves. Arrange the sweetbreads and the walnut-grape-vinaigrette around the “Millefeuille”. You can decorate the plate with fresh herbs or cress. AVAILABILITY/ALTERNATIVES/RECOMMENDATIONS

The lamb sweetbreads in this recipe are from the own blacknose-Lamb breed of the Hotel Europe in Zermatt. You can replace it with veal sweetbreads which are more easily accessible in local butcheries. Also you can serve the Millefeuille with a nice steak. Instead of the Asian doughs, which are good for deep frying and very crispy, you can also “Blind” bake some puff pastry between two heavy trays to prevent the dough to come up. Then cut the puff pastry into triangles and use it as described.