Ingredients to make recipe for poached eggs with morels (morchellae) stuffed with foie:
- Twelve eggs
- Water to boil the eggs
- Salt and vinegar to poach the eggs
- Two glasses of water to boil the dried morels
- Two containers of dried morels (Marasmius oreades) (They have them in the Gourmet Club of some famous Spanish stores)
- Two fillets of fresh foie
- Six small potatoes of 5 cm in diameter approx.
- Olive oil to confit them
- A knob of butter
- A splash of fine sherry wine
- Best dry odorous: Alfonso or Río Viejo
- Salt and pepper
How to make poached eggs with morels (morchellae) stuffed with foie:
Step NO 1
It is a somewhat heavy dish to make, but the result will surprise anyone who likes to enjoy food.
Step NO 2
In a saucepan, pour the two glasses of water with some salt and the dry morels.
Step NO 3
Bring to the boil for about ten minutes until the mushrooms are seen to be tender.
Step NO 4
Remove them from the remaining broth and drain them and dry them very well and with a few scissors, open them only on one side as if they were small sandwiches.
Step NO 5
Chop the two foie steaks into pieces small enough to fit in the small morel sandwiches.
Step NO 6
Fill the morels with these pieces of foie and reserve them all in a place where they will not dry out.
Step NO 7
The broth left over from boiling the morels will be reduced to 1/3 and set aside.
Step NO 8
The potatoes will be peeled and cut into thin slices.
Step NO 9
In a frying pan with olive oil, they will be candied, that is, they will be boiled over a very low heat in oil.
Step NO 10
Forbidden to be fried.
Step NO 11
The plate would not be the same.
Step NO 12
Remove them from the oil and drain perfectly.
Step NO 13
In a large enough casserole, with water, a splash of vinegar and salt, the eggs will be poached in batches.
Step NO 14
Final finish: The stuffed morels are put in a baking dish or tray, lined with aluminum foil and they will be put in the oven previously heated to 200º for only 4 or 5 minutes.
Step NO 15
The broth of the morels will be whipped with the nut of butter and the jet of odorous.
Step NO 16
The potatoes, cut into thin slices and confit, will be distributed in a central core of each plate and two poached eggs per plate will be placed on top of them.
Step NO 17
The batch of morels will be distributed evenly and finally the sauce of morels, butter and Jerez will be poured on top.
If you liked the recipe for Poached Eggs with morels (morchellae) stuffed with foie , we suggest you enter our Boiled Egg Recipes category .