1 2 hours before, arrange your 12 slices on a plate, salt them, then add thyme flowers, sprinkle with a little Espelette, drizzle with a touch of walnut oil, cover with plastic wrap and refrigerate.
2 Remove your slices then roll them and hold them together with a small pick.
3 Boil 3 liters (3.2 qt) of salted water then cook your sugar snap peas for 6 to 8 minutes (according to your taste) then drain them and place them in a bowl with ice water for 3 minutes then drain them again.
4 In a sauté pan put a little fat then place your tortillons on the fat so it melts first, then roast them on all sides (2 to 3 minutes) add your small oyster mushrooms around them then turn off the heat, pour in your veal jus and cover.
Finishing
Remove your tortillons and mushrooms then heat your sugar snap peas in the jus, add a touch of garlic, arrange them on hot plates with the tortillons on top and a few mushrooms around and drizzle with some of the flavorful pea jus.
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.