GRILLED PORTOBELLO MUSHROOM AND EGGS MEURETTE with Foie gras shavings and Tarragon-Nut vinaigrette
Recipe by Cyril Devilliers, Executive Chef at Oitavos Dunes, Cascais, Portugal - 2013
Bring the red wine to a boil in a saucepan. Reduce heat, add the egg and poach gently, about 3 minutes. Chef Note: Do not boil the egg. Season the sliced mushrooms with olive oil, oregano, salt and pepper, and grill the slices. Season the slice of bread with olive oil, salt and oregano. Toast the bread and cut into sticks.
Arrange the bread sticks on a serving plate. Drape the slices of lardo over the bread. Arrange the chicory leaves and pickled onions around the bread. Whisk together one part vinegar and 3 parts nut oil and olive oil combined, chopped shallots and copped tarragon to make a vinaigrette. Drizzle over the chicory leaves. Use a peeler to shave the frozen foie gras over the top of the plate.
Vinhas Centenarias, 2007
The view of the clubhouse from the 18th hole. -2013
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