2tbs powdered dried cèpe
100ml chicken stock
100g thickly sliced fresh cèpes
1 small finely diced shallot
Salt and pepper
12 large fresh cèps
Juice of 1 lemon
3 crushed garlic cloves
Bruised parsley stalks
100g Hollandaise sauce
Parmesan to season
Method Infuse 1tbs powdered dried cèpe in 100ml simmering chicken stock.
Heat 20g butter and rapid-fry the cèpes on both sides so they colour nicely. Add the shallots when you turn them. Deglaze the pan with stock and reduce liquid to a light puree. Season cèpes and purée. Slice 6 large cèpes as finely as possible from the caps down through the stalks.
Marinate in lemon juice, crushed garlic, parsley stalks, salt and pepper for at least 30 minutes. Drain, pat dry and dry further in the hot plate or low oven and season.
To make the cèpe hollandaise sauce, infuse 1tbs powdered cèpes in 100g hot clarified butter. Whisk into an equal quantity of classic hollandaise sauce. Slice the remaining ceps and gently fry in salted butter, season with powdered dehydrated cèpes and drain then arrange cèpes on a plate to overlap and spoon over some cèpe purée.
Lay the marinated cèpes over the top to create layers, dot over some cèpe hollandaise. Dust with a little cèpe powder and shave some aged Parmesan over the dish.
By Sat Bains. chef-proprietor, Restaurant Sat Bains with Rooms, Nottinghamshire