1Cut the pluma into two pieces to make two tronçons, then season with salt.
2Cut the pluma into two pieces to make two tronçons, then season with salt.
3Cut the pluma into two pieces to make two tronçons, then season with salt.
4Sear the pluma in a cocotte with a little lard (or duck fat) until colored on all sides, without cooking the interior.
5Sear the pluma in a cocotte with a little lard (or duck fat) until colored on all sides, without cooking the interior.
6Sear the pluma in a cocotte with a little lard (or duck fat) until colored on all sides, without cooking the interior.
7Finely mince two shallots and two new onions (or one yellow onion).
8Finely mince two shallots and two new onions (or one yellow onion).
9Finely mince two shallots and two new onions (or one yellow onion).
10Filter the water from the dried morels that have been soaking overnight, keeping the water.
11Filter the water from the dried morels that have been soaking overnight, keeping the water.
12Filter the water from the dried morels that have been soaking overnight, keeping the water.
13Clean Paris mushrooms (preferably rosé or champagne mushrooms) by wiping them with a damp cloth or paper towel, then cut them into quarters.
14Clean Paris mushrooms (preferably rosé or champagne mushrooms) by wiping them with a damp cloth or paper towel, then cut them into quarters.
15Clean Paris mushrooms (preferably rosé or champagne mushrooms) by wiping them with a damp cloth or paper towel, then cut them into quarters.
16Add the morels to the shallots and onions, let them cook briefly.
17Add the morels to the shallots and onions, let them cook briefly.
18Add the morels to the shallots and onions, let them cook briefly.
19Deglaze with yellow wine (or dry white wine if yellow wine is not available).
20Deglaze with yellow wine (or dry white wine if yellow wine is not available).
21Deglaze with yellow wine (or dry white wine if yellow wine is not available).
22Add the Paris mushrooms and a pinch of salt to help them release their water.
23Add the Paris mushrooms and a pinch of salt to help them release their water.
24Add the Paris mushrooms and a pinch of salt to help them release their water.
25After 5 minutes, when the mushrooms have released their water, return the seared meat to the cocotte.
26After 5 minutes, when the mushrooms have released their water, return the seared meat to the cocotte.
27After 5 minutes, when the mushrooms have released their water, return the seared meat to the cocotte.
28Add a grind of pepper and cover the meat with the morel soaking water.
29Add a grind of pepper and cover the meat with the morel soaking water.
30Add a grind of pepper and cover the meat with the morel soaking water.
31Cover the cocotte and bake in an oven at 100-110 degrees Celsius for 1 hour.
32Cover the cocotte and bake in an oven at 100-110 degrees Celsius for 1 hour.
33Cover the cocotte and bake in an oven at 100-110 degrees Celsius for 1 hour.
34After one hour, remove the meat and mushrooms from the cocotte, reserving the cooking liquid.
35After one hour, remove the meat and mushrooms from the cocotte, reserving the cooking liquid.
36After one hour, remove the meat and mushrooms from the cocotte, reserving the cooking liquid.
37Bring the reserved cooking liquid to a boil and reduce it by half.
38Bring the reserved cooking liquid to a boil and reduce it by half.
39Bring the reserved cooking liquid to a boil and reduce it by half.
40Prepare 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.
41Prepare 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.
42Prepare 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.
43Once 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.
44Once 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.
45Once 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.
46Stir in the fresh cream (preferably good quality, like raw Norman cream or Bresse cream).
47Stir in the fresh cream (preferably good quality, like raw Norman cream or Bresse cream).
48Stir in the fresh cream (preferably good quality, like raw Norman cream or Bresse cream).
49Reintroduce the meat and mushrooms into the creamy sauce, ensuring it does not boil after the cream is added.
50Reintroduce the meat and mushrooms into the creamy sauce, ensuring it does not boil after the cream is added.
51Reintroduce the meat and mushrooms into the creamy sauce, ensuring it does not boil after the cream is added.
52Serve immediately, optionally with rice.
53Serve immediately, optionally with rice.
54Serve immediately, optionally with rice.
Ingredients
1.2 kg Pluma de porc ibérique
1.2 kg Pluma de porc ibérique
1.2 kg Pluma de porc ibérique
1.5 kg Pluma de porc ibérique
1.5 kg Pluma de porc ibérique
1.5 kg Pluma de porc ibérique
2 poignées Morilles séchées (à faire tremper 6h au moins)
2 poignées Morilles séchées (à faire tremper 6h au moins)
2 poignées Morilles séchées (à faire tremper 6h au moins)
500 g Champignons de Paris
500 g Champignons de Paris
500 g Champignons de Paris
2 Échalotes
2 Échalotes
2 Échalotes
2 Gros oignons nouveaux
2 Gros oignons nouveaux
2 Gros oignons nouveaux
20 cl Vin jaune (ou Côtes-du-Jura Savagnin)
20 cl Vin jaune (ou Côtes-du-Jura Savagnin)
20 cl Vin jaune (ou Côtes-du-Jura Savagnin)
2 cuillerées Maïzena
2 cuillerées Maïzena
2 cuillerées Maïzena
20 cl Crème fraîche
20 cl Crème fraîche
20 cl Crème fraîche
1 cuillerée Saindoux (ou graisse de canard)
1 cuillerée Saindoux (ou graisse de canard)
1 cuillerée Saindoux (ou graisse de canard)
Poivre
Poivre
Poivre
Sel
Sel
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.