Family Best Time >> Food

Royal onion with aged wine vinaigrette, candied orange julienne


Ingredients:6 people
  • duxelles
    80 g
  • double cream
    20 cl
  • butter
    30g
  • whole eggs
    4
  • old wine vinaigrette
    18 cl
  • poultry stock
    50 cl
  • salt and pepper mill
  • chervil
  • Julienne of candied orange
    30 g


Preparation:
  • Cooking time:45 minutes


Royal onion with aged wine vinaigrette, candied orange julienne

Difficulty:[usr 2]

Gently steam the duxelles with the chicken stock, leave uncovered, about 30 minutes. Leave to cool and infuse. Collect this infusion by pressing it through a Chinese.

Beat the eggs in an omelet, gradually add the double cream and the duxelle juice recovered; season then pass through a fine sieve. Remove the foam produced and pour the mixture into previously buttered ramekins.

Bake in a low oven (80°C) in a bain-marie for 45 minutes without boiling.

To serve, pass a supple-bladed knife inside the molds to loosen the flans, which you turn over in the center of a warm plate, coat with a little old wine vinaigrette, garnish with sprigs of chervil and julienne of candied orange.

The recipe for duxelles, you will find it in the archives of Hubert's recipes. http://www.recettes-hubert.com/merlan-bleu/