Ingredients for 6/8 gourmands:
- 400 gr of Saint Nectaire
- 1 thin slice of smoked salmon
- 15 gr of dry morels
- 1 shallot
- 20 gr of butter
- 5 cl of dry white wine
- 15 gr of crushed pistachios
- fine salt, freshly ground pepper
and crunchy crushed pistachios
For the morel fricassee, soak the mushrooms in warm water for at least 2 hours. Check that there are no sands or small stones.
In a frying pan over high heat, brown the morels in the brown butter.
At the end of cooking add the shallot, peeled and finely chopped. Once the shallot is caramelized, deglaze with the white wine, let it evaporate. Season with fine salt and freshly ground pepper. Dispose of and set aside at room temperature.
At the same time, scour 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 has completely melted, stir in the morels and crushed pistachios, mixing until well combined.
Line a “gutter” terrine with the slice of smoked salmon and garnish with the melted cheese mixture. Let cool for 2 to 3 hours in the refrigerator before cutting into thin slices and enjoy with small blinis served warm.
Vincent's secrets if you had followed him to his maturing cellar:
For those allergic to the combination of land and sea, replace the smoked salmon with plates of colorful fresh pasta. Also try replacing the morels with raisins, flaked almonds, walnuts and crushed hazelnuts.