Blanquette de pluma de porc ibérico aux morilles, champignons et vin jaune
Directions
- 1Cut the pluma into two pieces to make two tronçons, then season with salt.
- 2Sear the pluma in a cocotte with a little lard (or duck fat) until colored on all sides, without cooking the interior.
- 3Finely mince two shallots and two new onions (or one yellow onion).
- 4Filter the water from the dried morels that have been soaking overnight, keeping the water.
- 5Clean Paris mushrooms (preferably rosé or champagne mushrooms) by wiping them with a damp cloth or paper towel, then cut them into quarters.
- 6Add the morels to the shallots and onions, let them cook briefly.
- 7Deglaze with yellow wine (or dry white wine if yellow wine is not available).
- 8Add the Paris mushrooms and a pinch of salt to help them release their water.
- 9After 5 minutes, when the mushrooms have released their water, return the seared meat to the cocotte.
- 10Add a grind of pepper and cover the meat with the morel soaking water.
- 11Cover the cocotte and bake in an oven at 100-110 degrees Celsius for 1 hour.
- 12After one hour, remove the meat and mushrooms from the cocotte, reserving the cooking liquid.
- 13Bring the reserved cooking liquid to a boil and reduce it by half.
- 14Prepare a liaison by mixing three tablespoons of the fragrant morel water, two to three tablespoons of yellow wine (or dry white wine), and two large tablespoons of cornstarch until dissolved, forming a milky liquid.
- 15Once the cooking liquid has boiled and reduced by half, turn off the heat and slowly pour in the cornstarch mixture while whisking continuously until the sauce thickens and becomes creamy.
- 16Stir in the fresh cream (preferably good quality, like raw Norman cream or Bresse cream).
- 17Reintroduce the meat and mushrooms into the creamy sauce, ensuring it does not boil after the cream is added.
- 18Serve immediately, optionally with rice.
Ingredients
- 1.2 kg Pluma de porc ibérique
- 1.5 kg Pluma de porc ibérique
- 2 poignées Morilles séchées (à faire tremper 6h au moins)
- 500 g Champignons de Paris
- 2 Échalotes
- 2 Gros oignons nouveaux
- 20 cl Vin jaune (ou Côtes-du-Jura Savagnin)
- 2 cuillerées Maïzena
- 20 cl Crème fraîche
- 1 cuillerée Saindoux (ou graisse de canard)
- Poivre
- Sel
Equipment
CocotteMoulin à poivreFourFouetLinge humide ou papier absorbant humide
Tips
- Use yellow wine for a better taste, but dry white wine can be substituted.
- Wipe mushrooms with a damp cloth instead of washing them under water to preserve texture.
- Cut mushrooms into quarters rather than slices for better texture.
- Do not let the sauce boil once the cream is added.
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