Ingredients
- 1 egg yolk
- 1 tbsp Ghent mustard
- 40 cl grape seed oil
- 18 cl truffle juice or 10 g truffle pieces
- 4 cl white stock
- 1.6 cl mature wine vinegar
- 1 onion
- 2 venison chops
- 20 cl game stock
- 50 g flour
- 50 g cheese
- 50 g butter
- a little Espelette pepper
- 4 scallops
- salt and pepper
Instructions
1. Put egg yolks into a bowl, add salt and whisk then add mustard. Beat into a mayonnaise with grape seed oil. Set aside 250g of the mayonnaise, add truffle juice or pieces, white stock and vinegar. Season with salt and pepper, stir and refrigerate.
2. Peel and finely chop the onion. Cook with a little butter in a pan. Season with salt and pepper and leave to cook for 3 minutes. Remove from the pan and set aside.
3. Season the venison chops with salt and pepper. Brown them in a hot pan with butter. Cook in the oven at 180°C for 9 minutes.
4. Remove the fat from the pan with kitchen towel and deglaze with game stock. Reduce and whisk to keep the juices in the sauce. When the gravy is syrupy, add a knob of butter and dress on the plates. Season if necessary.
5. Mix flour, cheese and butter to make the crumble. Season with Espelette pepper. Bake in the oven at 180 °C for 10 minutes then sprinkle the crumble onto plates.
6. Dress the plates with finely sliced scallops, venison chops, onions, truffle mayonnaise, gravy and crumble.
Recipe :JULIEN LAPRAILLE
