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Bouchons, figs and veal stock
30 g dried ceps
8 mission figs
4 vine or fig leaves
20 cl veal stock
2 tbsp olive oil
1 tbsp walnut oil
Several drops balsamic vinegar
Fine sea salt
- Blanch the leaves for 2 minutes in boiling salted water
- Carefully drain to avoid tearing the leaves
- Place the mushrooms in a frying pan with the veal stock
- Bring to a simmer and cook until most of the juice is absorbed
- Season with the olive and walnut oil
- Cut the figs in half then place in the frying pan cut-side down
- Add a few drops of balsamic vinegar and cook for 30 seconds
- To plate, place the mushrooms on the leaves then top with the figs