Whole stuffed morel, grilled aiguillettes, morel bearnaise

Difficulty :
Preparation :
55 min
Baking :
30 min
Type of recipe :
Main course

INGREDIENTS (serves 8)

8 large fresh morel mushrooms

8 Sarrade Duck Aiguillettes

500 g fresh spinach leaves

100 g fresh parsley leaves

20 basil leaves

50 g fresh chervil leaves

150 g fromage blanc

Zest of ½ a lemon

2 tablespoons grated parmesan

1 chopped garlic clove

1 egg yoke

80 g crushed pine nuts

1 g chicken stock

30 gr of butter




Morel bearnaise sauce:

5 egg yolks

300 gr of butter

2 chopped shallots

3 tablespoons white wine vinegar

½ teaspoon chopped tarragon

1 teaspoon morel powder (made by finely chopping dried morel mushrooms in a mixer)



Cook the spinach, parsley, basil and chervil in salted boiling water.

Rinse with cold water, strain and squeeze out the excess water.

Next, chop the herbs and mix into the fromage blanc.

Add the lemon zest, parmesan, garlic, egg yolk, pine nuts, salt and pepper.

Prepare the bottom of the morels (keep the trimmings) so there is enough room to add the stuffing. 

Add the stuffing using a piping bag.

Arrange the stuffed morels on a baking tray.

Pour over the chicken stock, add the butter and cook in the oven at 180° for 20 mins.

Regularly baste the morels during cooking.

Once cooked, keep aside in the warmth and collect the drippings.

Finely chop the morel trimmings.

Place these in a small saucepan with the chopped shallots, vinegar, drippings and tarragon. Reduce until almost dry.

Slowly clarify the butter, remove the foam and impurities.

Pour the egg yolks into the warm reduction.

Whip vigorously on a low heat. Gentle heat the mixture (making sure it can always reach the sides). It should be frothy, creamy and airy.

Gradually add the warm butter, stirring continuously.

Finish with the pepper and morel powder.

Griddle the duck aiguillettes until medium-rare.

Dress on top of the stuffed morel and serve a generous dash of morel bearnaise.


Enjoy your meal