Stove Saint Jacques Fade Leeks and Truffles Tuber melanosporum

the market
A market for 10 people
• 3 kg of leeks, very white,
• 1.5 kg of fresh walnut Saint-Jacques:
to find out, it is necessary, when you buy them, they are ajar shoplifting, as soon as one touches them, they close. You have to buy for 1.5 kg of walnuts, roughly three times more weight shells. But it is a festive dish!
For 10 people!
• 250 g butter,
• 200 g cream,
• 1/4 l of Rivesaltes,
• 1 dl truffle juice, over truffles
Complete, 100 g,
• olive oil,
• salt and pepper.

Truffle Variety: black truffle
Wine suggestion: a white Rolle 1998

P R O G R E S S I O N
After being peeled, you wash your leeks carefully and you make them drain. Then you put them to sweat, butter, lightly in a large rondeau, large raised edge circular dish.

So you deglazed the rivesaltes with truffle juice: you get it by pressing grated truffles to extract the juice, St. John of the summer will do if it is ripe.

And with the truffle juice, you put the cream. You let it all go stewed for about ten minutes. Above you rasps whole truffles.

Meanwhile, having opened the shells you in the very white guards nuts and coral.
You clean with water, you drained. They come in ready, take the precaution of rinsing.

So you put nuts of St. Jacques in a pan with the olive oil to brown. You dirty and you peppers without excess.

It’s almost over! You prepare your plate: a bed of leeks, your walnut Saint-Jacques lying on top, a little oil, you SEASONED the last time you serve.