Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product Advantages
- Our potato gratin with porcini mushrooms for festive occasions.
- A recipe for vegetarian and gluten-free diets.
Recipe Steps
Step 1
For the stuffing, make a mushroom duxelle and fry in a pan. Reduce the spinach with a little butter. Dry the preparations well to avoid dampness when cooking in the oven.
Step 2
Season the beef and cook for 30 seconds on each side to caramelise.
Step 3
In a piece of cling film, spreaad the mushroom mixture, spinach, and then add the beef. Close the cling film to form a ballotine. Remove the cling film when you have an even dome.
Step 4
Roll out the puff pastry and cover the dome. Cut out with a cookie cutter and seal tightly. Brush with egg yolk and cross out as desired. Cut a small opening in the top of the dome with a knife, then bake in the oven for 20 minutes at 180°C.
Step 5
Reheat the porcini potato gratin in a professional oven at 180°C for 20 minutes.
Chef’s tip
Make a mini crêpe and place it between the puff pastry and the beef to avoid getting the puff pastry wet.
