Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Carrots
Vol-au-vents
Meat
Dressing
How it's done
Carrots
Place the morels in a small bowl, cover with water, set aside. Peel the carrots, quarter lengthwise, spread on a baking tray lined with baking paper. Drizzle with oil, season, mix.
To roast
Approx. 15 mins. in an oven preheated to 200 °C (convection).
Vol-au-vents
Roll out the pastry, cut out 8 circles (each approx. 13 cm in diameter), cut out a lid (approx. 10 cm in diameter) from half of them and place on a baking tray lined with baking paper.
Beat the egg and use it to glaze the circles of pastry.
Place the pastry rings on top of the large circles, brush with a little egg. Sprinkle the seeds on top of the vol-au-vent lids and pastry rings.
To bake
Bake the vol-au-vents for approx. 15 mins. Remove the carrots and vol-au-vents from the oven.
Meat
Heat the oil in a frying pan. Fry the meat for approx. 2 mins., season. Remove, reduce the heat and wipe the cooking fat from the pan.
Dressing
Peel the shallot and garlic, finely chop, drain the reserved morels, wash thoroughly, cut in half. Heat the oil in the same pan. Add the morels, shallot and garlic, sauté for approx. 3 mins. Pour in the wine and reduce to half the amount. Pour in the single cream and water, bring to the boil, reduce slightly for approx. 5 mins. Return the meat to the pan and heat gently. Serve the vol-au-vents with the carrots, fill the vol-au-vents with the meat, top with the lids.
| Serve with: | Pasta or leaf salad |
|---|
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