Recipe: Pescajounes with Chanterelles and Country Ham

Name: Pescajounes aux girolles et jambon pays
Prep time: 10 min
Cook time: 15 min
Total time: 85 min
Yield: 4 portions
Ingredients: Pour la pâte:30 cl de lait entier3 oeufs de fermeEn mêlant les 2 farines75 g de farine de blé75 g de farine de blé noir (ou seigle)1 belle cuiller d'huile de noix4 g de sel fin2 pommes de terre de pays moyennes , épluchées et taillées en petits désquelques cerneaux de noix hachées400 g de girolles des bois essuyées les pieds juste retirés2 gousses d'ail dégermées et hachées finementpersil simple haché grossièrementhuile, beurre et graisse de canard(si vous avez)quelques tranches fines de jambon cru de payssel et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Other dishes

Prep 10 min

Cook 15 min

Rest 1h

Total 1h25

Servings 4 serv.

Ingredients for 4 servings

For the batter:

30 cl whole milk
3 farm eggs
By mixing the 2 flours
75 g wheat flour
75 g buckwheat flour (or rye)
1 generous tablespoon of walnut oil
4 g fine salt
2 medium country potatoes, peeled and cut into small dice
a few chopped walnut kernels
400 g wild chanterelles wiped clean with feet just removed
2 cloves garlic, germ removed and finely chopped
flat parsley roughly chopped
oil, butter and duck fat (if you have)
a few thin slices of raw country ham
salt and freshly ground pepper.

Step-by-step directions

1- Preparation of the batter
In a large bowl, pour the mixed flours, make a well in the center (fountain) then add the milk, fine salt, slightly beaten eggs and the tablespoon of oil, stir incorporating the flour around, make a ball, cover with a damp cloth in the fridge for about 1 hour.

2- Meanwhile in a mixture of butter oil (or duck fat) sauté your chanterelles, salt and pepper, turn off the heat and cover.

3- In another pan quickly sauté your small potato dice, salt and pepper, turn off your heat and cover.

4- There you have it, your Pescajoune batter has rested, heat your pan(s) with a mixture of butter oil (or duck fat), pour 1/4 of the quantity into each pan, cook these large crêpes over medium heat for 3 minutes on each side then transfer them to a plate and place an inverted plate on top.

5- There the guests come to the table so it's time to reheat your pans, then in the potato dice add the chopped garlic, parsley and walnut kernels.

6- On each hot plate place a Pescajoune then some garlic sautéed diced potatoes and finally the chanterelles topped with a few strips of raw ham.

Girolles