QF Focus Magazine


Page 25


Step 3:


Spread the mushrooms on the pastry sheets, along the centre in the middle leaving a strip approximately 5 cm wide around the edges. Place a fillet on each and roll the pastry around it. Moisten the edges with a little water and squeeze them together. Place the pastry rolls with the seam down on a cold rinsed baking sheet.


Step 4: Mix the egg yolks and the cream and glaze. Bake in the hot oven (middle) for about 40 minutes. Cut into half or slices and serve warm or cold with steamed vegetables or a fresh leaf salad.


For this I recommend a dry red wine.


Enjoy, with all the best wishes from your chef Dani Mottillo.


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