Pancakes with morels from Ilya Zakharov

Ingredients

• 400 g boiled veal tongue
• 4 boiled egg whites
• 40 g butter
• 80 g olive oil
• 4 g thyme
• 4 g of chervil
• 120 g shallot
• 40 g garlic
• 50 g wheat flour
• 25 g morel powder
• 30 g sugar
• 30 g water
• 70 g vegetable oil
• 4 eggs
• 500 ml milk
• 60 g chicken fillet
• 50 g olive oil
• 5 g thyme
• 25 g garlic
• 10 g dry morels
• 40 g shallot
• 60 ml cognac
• 100 g chicken broth
• 300 g milk
• 300 g cream with 33% fat
• salt, pepper and sugar to taste

Cooking

Step 1

Mix all the pancake batter ingredients and refrigerate for 1 hour.

Step 2

Prepare the fumet. Saute mushrooms with thyme and garlic and chicken in olive oil. Pour in brandy. When the cognac has evaporated a little, add cream and milk, season to taste with salt, pepper and sugar. Process with a blender until smooth.

Step 3

Prepare the filling. Grate the protein on a fine grater or finely chop. Scroll the boiled tongue through a meat grinder, disassemble the thyme into leaves. Fry finely chopped shallots with thyme, chervil and crushed garlic in a mixture of butter and olive oil, add the tongue. Season with salt and pepper. Remove the garlic and mix the filling with the egg.

Step 4

Prepare pancakes. Wrap 45 g of filling in each. Fry the finished pancakes in a mixture of butter and olive oil with a small amount of morels, shallots, thyme and garlic. Put pancakes with fried morels on a plate. Whip the fumé until fluffy and pour over the top.