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Baked and gratinated onion with Girolle mushrooms

Chef Søren Selin
Course Appetiser
Cuisine Nordic

Ingredients
  

  • 150 g hollandaise
  • 150 g mornay sauce
  • 50 g fermented mushroom stock
  • 50 g cheese foam
  • 1 g malt syrup
  • HOLLANDAISE
  • 180 g Egg yolk
  • 20 g Lemon juice
  • 20 g White wine vinegar
  • 10 g Salt
  • 380 g Clarified butter
  • MORNAY SAUCE
  • 1 L Milk
  • 1 Roughly chopped onion
  • 4 Bay leaves
  • 20 Peppercorns
  • 75 g Butter
  • 135 g Manitoba flour
  • 250 g Hvagus cheese grated
  • MUSHROOMS COOKING SAUCE
  • 4 Brunoise shallot
  • 3 Clove of garlic microplaned
  • 480 g Vin jaune
  • 240 g Maderia
  • 120 g Butter
  • 120 g Fermented mushroom
  • 50 g Chicken jus
  • 1 tbsp Whey

Instructions
 

  • HOLLANDAISE
  • -Whisk the ingredients at 80 degrees (in Thermomix)
  • MORNAY SAUCE
  • - Bring milk, onion, bay leaves and peppercorns to a boil
  • - Make a roux with the butter and flour
  • - Add the infused milk gradually, carefully whisking to a smooth paste each time
  • - Cook out the flour, this will take about 30 minutes, and require constant whisking so as not to burn
  • - Once thick add the cheese. Blitz in the Thermomix to remove any lumps
  • - Keep in fridge
  • - Heat up very gently, and whisk the Hollandaise, mornay sauce, fermented mushroom stock, cheese foam, malt syrup until combined
  • MUSHROOMS COOKING SAUCE
  • - Place everything but the whey in a pan
  • - Reduce by half
  • - Season with salt and pepper
  • - Cook mushrooms in the sauce, then finish with the whey, and chopped tarragon, chives and thyme leaves
  • - Finish with charcoal oil and burnt chive oil