Mushroom fricassée with Bayonne Ham

fricassee
fricassee

Recipe put forward by Thomas MERIC and Clément REILHS.
Photo credit: Jean-Jacques ADER

For the salad:

  • Eight thin slices of Bayonne Ham
  • 500g cultivated mushrooms
  • 100g rocket leaves
  • Four eggs

For the vinaigrette:

  • 20cl peanut oil
  • 10cl balsamic vinegar
  • Salt, pepper

Preparation:
Poach the eggs for three minutes in vinegary water at a rolling boil and put to one side.
Sweat the mushrooms in a hot frying pan with the oil on a brisk flame, adding the Bayonne Ham once the mushrooms have released their water content, then put the pan to one side.

Make a vinaigrette dressing with 1/3 de vinegar to 2/3 oil.

Season the salad.

On a hot plate, lay out the mushrooms, the Bayonne Ham, the seasoned salad and top with a poached egg.

Recommended wine from South West France: Madiran AOC (AOP)