10 pieces fresh ceps 20 g ground ceps 40 g shallots 100 g Excellence Whipping Cream 35% FAT 6 cl hazelnut oil salt
1 kg frog’s legs 2 cl olive oil 40 g Elle & Vire gourmet butter 82% FAT 150 g Excellence Whipping Cream 35% FAT 10 g garlic purée (blanched 3 times then stirred and puréed) 100 g pickled shallots 1 bunch chives 100 g mixed panko breadcrumbs 50 g frothy egg white 100 g T55 flour
2 bundle watercress 20 white stock salt Sufficient quantity of xanthan gum
500 g flour 20 g Elle & Vire gourmet butter 82% FAT 4 egg yolk 6 egg whites 700 g milk 300 g Excellence Whipping Cream 35% FAT 5 g squid ink 8 g salt
Remove the char fillets, trim, remove the bones, divide into portions, season and roll in clingfilm to give the fillets a rounded shape on the meat side. Confit the fillets in grapeseed oil at 67°C (153°F) to ensure the are cooked through to 37°C (98°F). Remove the film and set aside in the refrigerator.
Cep slices and cream
Wash the ceps, remove the caps and cut them into fine strips. Brush with hazelnut oil and chill.
Cut the stalks into small cubes. Make a brunoise with the shallots.
Sauté the stalks and the shallots in a sauté pan then deglaze with cream. Leave to cook for 4 minutes, mix it all together with the hazelnut oil and the ground ceps, season, leave to cool and place in a pipette.
Sauté the frog’s legs with the olive oil and butter until golden. Remove the frog’s legs then shred the legs in the same pan.
Deglaze with the cream and let it reduce with the garlic purée. Chill.
Coarsely chop the frog’s legs. In a mixing bowl, mix the chopped frog’s legs with the chives, pickled shallots, garlic purée and the cream to bind it together. Season then mould in circular moulds to make little frog’s leg balls. Coat the balls with egg white, flour and breadcrumbs. Fry at 170°C (338°F).
Remove the stalks from the watercress, blanch it in salted water and stop the cooking process with icy water. Coarsely blend then gradually add the white stock until it reaches the right consistency. Add xanthan gum if needed to reach a purée texture. Pass through a chinois, season then put in a pipette.
Place the flour, melted butter and eggs in a mixing bowl. Mix. In another container, mix together the milk, cream, cuttlefish ink and salt. Gradually add this mixture to the mixing bowl with the flour, butter and eggs. Blacken a honeycomb mould then bake in the oven at 170°C (338°F) for 7 mins.
Assembly and decoration
Spread the cep cream on the char fillet, cover with chives. Place the cep strips on the fillet. Arrange the honeycomb biscuits.
Pipe dots on cep purée and watercress purée on the plate.
Add two frog’s leg cromesquis.
Add a watercress leaf on the cromesquis and a red wood sorrel leaf on the char fillet.
Sprinkle with ground ceps and trickle over a little hazelnut oil.
Place two fresh almonds on each plate.