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Spinach flans with morel ragout

  • 1h 20m
    • Preparation 25 min
    • Resting 5 min
    • Cooking 50 min

Ingredients

4 People
  • Pommes noisette:
  • 800 g Small potatoes
  • Salt
  • 3 tbsp. Butter
  • Salt
  • Spinach flans:
  • 30 g Baby spinach
  • 2 Shallots
  • 2 tbsp. Rapeseed oil
  • 3 Eggs (size M)
  • 250 ml Whipped cream
  • 30 g Grated Parmesan
  • Salt
  • Pepper
  • Nutmeg
  • Morel cream:
  • 25 g Dried morels
  • 250 ml Hot water
  • 2 Shallots
  • 2 tbsp. Butter
  • 1 tbsp. Flour
  • 200 ml Vegetable stock
  • 150 ml Cream
  • Salt
  • Pepper
  • Nutmeg
  • Plus:
  • 3 Red pointed peppers (approx. 120 g each)
  • 3 tbsp. Olive oil
  • Salt
  • Pepper
  • 0.5 tsp. Smoked paprika powder
  • Parmesan shavings
  • Butter for greasing
  • Aluminum foil
  • 4 Flan-Forms
  • Oven dish

Preparation

Step 1
For the pommes noisette, wash the potatoes and cook in boiling salted water for about 15 minutes. Rinse the potatoes in cold water, let them cool slightly and peel.
Pommes noisette:
g Small potatoes
Salt
Step 2
For the flans, wash and sort the spinach. Peel and finely dice the shallots. Heat some oil in a saucepan and sauté the shallot cubes for about 2 minutes. Add the spinach, except for a few leaves for garnish, and steam for about 1 minute. Remove and drain in a colander. Squeeze the spinach well and puree finely with eggs and cream in a high-performance blender. Fold in the grated Parmesan. Season with salt, pepper and nutmeg.
Butter for greasing
Aluminum foil
Step 3
Pour the spinach mixture into four greased flan dishes (approx. 150 ml each). Cover the flan dishes with aluminum foil and place in a deep baking dish. Fill the baking dish with hot water up to ¾ of the height of the flan dish, and place in a preheated oven at 200 °C / fan 180 °C for approx. 25 minutes.
Morel cream:
g Dried morels
ml Hot water
Shallots
tbsp. Butter
tbsp. Flour
ml Vegetable stock
ml Cream
Salt
Pepper
Nutmeg
Butter for greasing
Aluminum foil
Step 4
For the morel cream, pour 250 ml of hot water over the morels and soak for about 10 minutes. Meanwhile, peel and finely dice the shallots. Heat 2 tablespoons of butter in a saucepan and sauté the shallot cubes until translucent. Drain the morels in a colander and collect the broth. Squeeze the morels thoroughly and cut in half. Dust the shallots with flour. Add the collected broth and vegetable stock to the shallots and simmer for about 5 minutes while stirring. Add morels and cream and bring to a boil once. Season to taste with salt, pepper and nutmeg. Keep the sauce warm.
Morel cream:
g Dried morels
ml Hot water
Shallots
tbsp. Butter
tbsp. Flour
ml Vegetable stock
ml Cream
Salt
Pepper
Nutmeg
Step 5
Cut the peppers into quarters, core, wash and cut into roughly 1 cm cubes. Heat some olive oil in a frying pan and sauté the diced peppers for 4-5 minutes. Season with salt, pepper and paprika powder.
Red pointed peppers (approx. 120 g each)
tbsp. Olive oil
Salt
Pepper
tsp. Smoked paprika powder
Step 6
Heat 3 tablespoons of butter in a frying pan and fry the potatoes on all sides for about 5 minutes until golden brown. Season with salt and pepper to taste. Remove the spinach flans from the oven, loosen around the edges and turn out of the dishes. Serve the flans with some morel cream and paprika. Serve garnished with the remaining spinach and the Parmesan shavings.
tbsp. Butter
Salt
Pepper
Parmesan shavings