- Serves: 1
- Cook Time: 15 minutes
- Prep Time: 15 minutes
- Effort: easy
- 6 large leaves from 1 head brussels tops
- 100 ml double cream
- 20 g parmesan, grated
- 1 duck egg
- 25 ml cabernet sauvignon vinegar, or other red wine vinegar
- 15 ml hazelnut oil
- 3 wonton wrappers
- 15 g shelled hazelnuts, toasted
- 50 g trompette mushrooms
1. In a large pan of boiling water, blanch the brussel tops until just wilted. Drain and set aside.
2. In a heavy-based saucepan, bring the double cream to a boil, then reduce the heat and whisk in the grated parmesan until melted. Season to taste with salt and freshly ground black pepper. Keep warm.
3. Melt the butter until foaming in a small frying pan and fry the duck egg until cooked to your liking.
4. Combine the vinegar and hazelnut oil in a small non-reactive saucepan and season with salt and freshly ground black pepper. Heat gently, then add the mushrooms and cook for 30 seconds. Remove the pan from the heat.
5. Drop the wonton wrappers into a saucepan of boiling water for 10 seconds, then drain.
6. Layer the wonton wrappers, fried egg and brussels tops on a serving plate. Spoon over the parmesan sauce, then drain the mushrooms and scatter them over the dish. Finely grate the toasted hazelnuts over the top and serve.
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