Baked and gratinated onion with Girolle mushrooms by Chef Søren Selin from AOC in Copenhagen

Two weeks ago Restaurant AOC was awarded as “Restaurant of the Year” in Denmark by The Danish Dining Guide (Den Danske Spiseguide) amongst a strong group of fellow nominees; Noma, Kadeau, Frederikminde, Molskroen and Pasfall.

Søren Selin gastronomic philosophy is positioned from a modern style, using purely fresh Nordic produce. He states: “My passion has always been to cook at the very highest level and at all times further develop my kitchen: A local cuisine that’s rooted in Danish ingredients and seasons, and a natural cuisine where the raw materials are the stars.”

AOC is situated in the vaulted cellars of the historic mansion, Moltkes Palæ, dating back to the 17th century,  just a javelin throw from Kongens Nytorv in the very centre of Copenhagen.

This has been one of the best dining experiences I’ve had and the Baked onion was my favorite dish, so I had to share it with you!

 

Baked and gratinated onion with Girolle mushrooms
 
Author:
Recipe Type: Appetiser
Cuisine: Nordic
Ingredients
  • 150g hollandaise
  • 150g mornay sauce
  • 50g fermented mushroom stock
  • 50g cheese foam
  • 1g malt syrup
  • HOLLANDAISE
  • 180g Egg yolk
  • 20g Lemon juice
  • 20g White wine vinegar
  • 10g Salt
  • 380g Clarified butter
  • MORNAY SAUCE
  • 1L Milk
  • 1 Roughly chopped onion
  • 4 Bay leaves
  • 20 Peppercorns
  • 75g Butter
  • 135g Manitoba flour
  • 250g Hvagus cheese, grated
  • MUSHROOMS COOKING SAUCE
  • 4 Brunoise shallot
  • 3 Clove of garlic, microplaned
  • 480g Vin jaune
  • 240g Maderia
  • 120g Butter
  • 120g Fermented mushroom
  • 50g Chicken jus
  • 1 tbsp Whey
Instructions
  1. HOLLANDAISE
  2. -Whisk the ingredients at 80 degrees (in Thermomix)
  3. MORNAY SAUCE
  4. - Bring milk, onion, bay leaves and peppercorns to a boil
  5. - Make a roux with the butter and flour
  6. - Add the infused milk gradually, carefully whisking to a smooth paste each time
  7. - Cook out the flour, this will take about 30 minutes, and require constant whisking so as not to burn
  8. - Once thick add the cheese. Blitz in the Thermomix to remove any lumps
  9. - Keep in fridge
  10. - Heat up very gently, and whisk the Hollandaise, mornay sauce, fermented mushroom stock, cheese foam, malt syrup until combined
  11. MUSHROOMS COOKING SAUCE
  12. - Place everything but the whey in a pan
  13. - Reduce by half
  14. - Season with salt and pepper
  15. - Cook mushrooms in the sauce, then finish with the whey, and chopped tarragon, chives and thyme leaves
  16. - Finish with charcoal oil and burnt chive oil
*You  can replace the Girolle mushrooms with another variety, according to season or market availability.

Happy Cooking!

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