Black trumpets with endives and smoked salmon
Philippe Brun
Ingredients pour 6 servings:
3 330 g. jars of (165 g. net strained) of Borde black trumpets
2 shallots
2 dl. Of cream
˝ garlic clove
600 g. of endives
1 lemon juice
1dl. de cream
Nutmeg
7 cl. Argan oil
3 cl. of honey vinegar
6 smoked salmon steaks
Method:
Sweat a half chopped shallot, add 100g. of black trumpets, sauté very quickly and save for decoration. Repeat the operation with the other half of shallot and add 300g. of black trumpets. Add the cream, sprinkle a little crushed garlic and continue cooking
Mix in a blender in order to obtain a very fine puree, add a little butter. Save 18 points of endive leaves, cut the rest in 2 lengthwise, take out the hard core, make a julienne and cook it with the other shallot lemon juice.
Cream at the end, add the previously grated nutmeg, pepper and salt. Spread out the endives on the hot plates in a julienne bed, place the black trumpet puree on top, to insert the endive points and rolled smoked salmon and sprinkle black trumpets.