Starter
Bouchons, Figs and Veal Stock
2 People
15 Min.
- 30 g dried ceps
- 8 mission figs
- 4 vine or fig leaves
- 20 cl veal stock
- 2 tbsp olive oil
- 1 tbsp walnut oil
- Several drops balsamic vinegar
- Fine sea salt
- Blanch the leaves for 2 minutes in boiling salted water.
- Carefully drain to avoid tearing the leaves.
- Place the mushrooms in a frying pan with the veal stock.
- Bring to a simmer and cook until most of the juice is absorbed.
- Season with the olive and walnut oil.
- Cut the figs in half then place in the frying pan cut-side down.
- Add a few drops of balsamic vinegar and cook for 30 seconds.
- To plate, place the mushrooms on the leaves then top with the figs.
