Le Coteilleux Summit Pub

Migneron & Mushroom Brioche with Port Sauce

Serves 4

• Individual 100% butter brioches: 4 units (ask your bakery for European style brioches with caps)
  
• Flour: 10 gr
  
• Butter: 10 gr
  
• Milk: 100 ml
  
• Migneron cheese, grated: 150 gr
  
• Button mushrooms: 75 gr
  
• Salt, pepper, ground nutmeg
  
• Wash and chop mushrooms very finely.
• Gently melt mushrooms in butter, until liquid evaporates.
• Add flour; stir well.
• Add milk and stir over low heat until perfectly blended.
• Add grated cheese; stir well.
• Season to taste.
• Keep warm.

Sauce

• Demi glace: 150 ml
  
• Porto 50 ml
  
• Heat demi-glace with Port (my whim: Add a few slivers of truffle).
  
• Warm brioches after removing cap and soft inner part.
  
• Fill with cheese & mushroom mixture.
  
• Serve on pre-heated plates, with a ribbon of Port Sauce.

Smoked Trout, Asparagus & Fresh Coriander Bavarians

Serves 6, Preparation: 25 min. / Cooking time: 5 min. / Refrigeration: 4 hrs.

Bavarians.

• Smoked trout fillets (skinless, boneless): 150 gr
  
• 35% cream: 100 ml
  
• Unflavoured gelatin: 1/2 packet
  
• Water: 20 ml
  
• Lemon juice: 10 ml
  
• Tabasco: Dash
  
• Asparagus: 9 spear tips (pre-cooked, chosen among those selected for recipe below)

Asparagus:

• 24 spears fresh asparagus, preferably thin ones
• Fresh coriander: 1 bunch, fresh
• Pink grapefruit: 1
• Olive oil: 100 ml
• Red pepper: 1, small
• Salt & pepper

• Remove woody stems from asparagus; wash well.
• Steam 5 minutes in steamer basket, covered.
• Plunge into cold water bath, dry well, roll in clean tea towel; refrigerate.
• Whip cream (not too stiff); refrigerate.
• Soak gelatine in water and lemon juice.
• Heat in microwave until well blended.
• Place trout in food processor, add gelatine; mix until blended.
• Delicately fold trout mixture into whipped cream.
• Adjust seasoning.
• Cut nine 3cm aspargus tips in two.
• In each ramequin, place 3 of these asparagus (round side down).
• Fill ramequins with trout mixture; smoothe to remove air bubbles.
• Chill 4 hours.

• Peel grapefruit; cut flesh away from skin and pith. Work over a bowl to reserve juice.
• Dice grapefruit into small pieces.
• Wash red pepper, remove seeds; cut into 5 mm dice.
• Wash, dry and chop coriander finely.
• Pat dry remaining asparagus; cut into 5 mm disks.
• Pour olive oil over previous 4 ingredients.
• Season to taste.

• Unmold bavarians by soaking ramekins a few seconds in hot water, and then slip the blade of a knife around their edges.
• Place in centre of plate, surround with asparagus salad.

Fall Apple Mushroom Strudel

Serves 6

• Preparation: 1 hr/Cooking time: 40 min.
  
• Phylllo pastry: 110 gr (5 or 6 sheets)
  
• Unsalted butter: 150 gr
  
• Hazelnuts: 50 gr, chopped
  
• Fresh porcino (cep or boletus) in season: 450 gr (off season, replace with 1 small can (398ml) ceps or chanterelles, drained, and 15 gr dehydrated boletus blanched for one minute)
  
• McIntosh apples, or equivalent: 600 gr
  
• Vergers Pedneault Apple Mistelle: 100 ml
  
• White sugar: 100 gr
• Ground cinnamon to taste
• 1 bottle Vergers Pedneault hard cider, chilled the night before

• Clean mushrooms and slice into 1 cm disks.
• In a frying pan, melt 50 gr butter and sauté mushrooms.
• Add sugar and lightly caramelize; set aside.

• Peel and cube apples.
• In a frying pan, melt 50 gr butter; sauté apples.
• Add cinnamon, chopped hazelnuts and Mistelle; let liquid evaporate gently over low heat; remove from pan.

• Mix apples and mushrooms; let stand 20 minutes. If juices collect, reduce liquid over medium high heat, and pour back into preparation.

• Melt remaining butter.
• Brush phyllo sheet with melted butter; add another on top and repeat until all sheets are stacked and buttered.

• Heat oven to 375°F.

• Place filling along outer edge of phyllo; roll.
• Fold ends under.
• Brush strudel with melted butter, sprinkle with sugar, cinnamon.
• Bake on buttered baking sheet approx. 30 min. (or more, depending on oven).
• Serve warm, with chilled Vergers Pednealt hard cider.

Pork Tenderloin with Fall Vegetables

Serves 6 Braised Red Cabbage, Curried Butternut Squash, Sweet & Sour Red Pepper Coulis

Pork Tenderloin: Preparation 10 min. / Marinating time: Minimum 6 hrs / Cooking time: 7 min.

• 12 portions pork tenderloin, 60 gr each
  
• Olive oil: 250 ml
  
• Tamari sauce: 100 ml
  
• 1 large clove garlic, pressed
  
• Sesame oil: 2 drops (careful, it’s very fragrant)
  
• Tabasco: 5 drops
  
• 1 lime, juiced.

Prepare marinade with above ingredients; marinate meat in refrigerator at least six hours prior to cooking.

Braised Red Cabbage: Preparation: 10 min. / Cooking time: 1hr15min.

• 1 small red cabbage
• Cumin seed: ¼ tsp
• Vergers Pedneault cider vinegar: 50 ml
• Water: 20 ml
• 1 ripe Bartlett pear
• 1 McIntosh apple, or equivalent
• Butter: 25 gr
• Salt, pepper
• Olive oil

• Preheat oven to 325°F.
• Cut cabbage in 4; remove white heart.
• Slice into strips.
• In an oiled Dutch oven, place cabbage, cumin, salt & pepper to taste, water and butter cut into pieces.
• Cover and put in oven.
• Peel, core and dice apple and pear finely; after 45 minutes, add to Dutch oven and cook another 30 minutes.
• Set aside.

• Butternut Squash: Preparation: 15 min. / Cooking time: 45 min.

• 1 small (1 kg) Butternut squash
• Coconut milk: 100 ml
• Butter: 25 gr
• Curry powder, nutmeg, salt to taste

• Cut squash in 2; remove seeds and strings.
• Cut each half into 6 sections.
• Steam about 30 minutes; cool; remove skin.
• Re-cut into smaller pieces; cook gently, covered, without browning for 15 minutes until the flesh is very tender.
• Place in food processor with coconut milk; purée until very smooth.
• Season to taste with curry powder, salt; set aside.

Sweet & Sour Red Pepper Coulis: Preparation: 5 min. / Cooking time: 5 min.

• 2 red peppers, approx. 150 gr each
• Sugar: 100 gr
• Cider vinegar: 40 ml
• Cornstarch: 10 gr
• Tabasco to taste

• Remove seeds from red pepper; cut into pieces.
• Place in food processor with sugar, cornstarch and vinegar; purée until very smooth.
• Bring to a boil, then simmer 5 minutes over low heat.
• Season to taste.
• Adjust texture with a little water or vinegar; set aside.

To serve:

• Heat above vegetable dishes.
• Remove pork from marinade and sauté in olive oil over medium high heat, 3 to 4 minutes per side.
• Mound cabbage in centre of plate, place disk of meat on top. Using two teaspoons, shape squash into ‘leaves’; arrange around meat, drizzling Red Pepper Coulis between each squash ‘leaflet’.