Champilège 3 : Fall fungi pie soup

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Une soupe en croûte.
A fragrant Autumnal broth, trapped under a crispy pie.

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Awabi-take. The name literally means “abalone mushroom”. It’s a type of eringii.

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Bunapi and awabi-take.

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In a white wine chicken broth, with thyme.

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Sealed, and baked.

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Le retour de la tarte polenta

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Tarte polenta aux légumes.
It’s a new and more French version of :

b4cf3-dsc08756-001 la gritzza

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Same sunshine crust.

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Ratatouille vegetables.

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Bubbles and bubbles, hot + cold appetizers

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Chilled verrines. And red cheddar gougères.
Appetizers, but this set could make a whole lunch.

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Simple classics, always appreciated.

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Bouille bouille bouillabaisse

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The humble soup dish. This version is really frugal, made with fish leftovers that some people would discard and cheap veggies. The meal is still gorgeous. That’s the magic of the kitchen.

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With fish heads and bits they don’t use for sashimi. Keep away the cuts with meats on them.

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The first step is to make a soup by simmering the unusable parts with onion, garlic, herbs, tomato, salt, a little olive oil. Then passing gives a light broth. Blending, then passing gives a thick fish soup.

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2 batches of fish soup to stock in the fridge.

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Reheat soup with potatoes, more veggies, herbs, garlic…I’ve added paprika, red bell pepper, saffron.

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Add the fish at the end.

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It cooks quickly.

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Fish and veggies make the main dish. And the first dish is this scarlet soup :

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Rouelle de porc braisée au vinaigre balsamique (Balsamico soft pork roast)

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An old fashioned cast-iron slow cooked roast, with its sauce and season steamed veggies. The balsamico vinegar brings the char color and some sourness that lights it up.

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That’s a meal that takes 5 minutes to throw… and 2 days to cook, but you don’t care as you have nothing to do.
The cut is called sune in Japanese, I think it corresponds to rouelle in French, a round cut in the pork leg. It’s just ideal for this type of recipes.
A grated carrot, a grated onion, 2 chunks of garlic, a handful of oregano, 1/2 of balsamico vinegar, some water.
2 hours low heat. The next day, again, 2 hours.

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The meat is easy to cut, with a pleasant soft texture.

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The sauce : everything in the pot except the meat, passed in the mixer. I’ve added, paprika powder for the color, salt, pepper, reheated.

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Steamed romanesco.

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Steamed new potatoes.

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And a little plate of stalks of spinach and mustard leaves, stir-fried with spices.

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Maquereau au four – baked mackerel.

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Spring is a bit this year. Let’s enjoy baked fish.

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Okinawan yellow skin potatoes. New.

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A bed of baked potatoes with a fragrance of white wine.

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Tarragon brings an interesting flavor.

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Cover with the mackerel (maquereau).

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With a quick ciabatta.

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