Nori Paupiettes with Cognac Peppercorn Sauce

Ingredients:

Cognac-Infused-Morel, Tomato, Asparagus and Nori Paupiettes with Cognac Peppercorn Sauce

The Filling:

Ingredients:
1/2 oz Morels (dried)
2 Roma Tomatoes (seeded and diced)
6 stalks Asparagus (chopped)
3 cloves Garlic (diced)
1 large Shallot (diced)
1/3 cup Cognac
6 Chives (chopped)
1 cup Parmesan Cheese
1 sheet Nori
Butter


Reconstitute the morels in some salted water. Drain and reserve the cooking liquid.

Blanch the asparagus for about 4 minutes in salted water.

Step 1:

Drain well. Mix with the tomatoes and parmesan cheese.

Step 2:

Sauté the garlic and shallots in some butter until soft. Add the morels and cook until liquid is gone.

Step 3:

Add the cognac and ignite. Flambé until the flame goes out.

Step 4:

Going out:

Step 5:

Continue cooking until little liquid remains.

Step 6:

Add the asparagus mix and cook until the cheese starts to melt. At this point add the chives and cook for two more minutes.

Cut a sheet of nori in half. Roll it up and set inside a mold (I used a tomato paste can with both ends opened and the inside washed out really good). Make sure it expanded against the inner wall of the mold and gently spoon in the filling. Let stand about 5 minutes for the moisture to seep into the nori to seal itself and remove the mold.

Step 7:

Garnish one side of the plate with some sprouts and julienne radishes.

Step 8:

The Cognac Peppercorn Sauce:

Ingredients:

3 cloves Garlic (diced)
2 large Shallots (diced)
1/4 cup Green Peppercorns
3 tbsp Chicken Base
1/2 cup Reserved Morel Cooking Liquid
1/3 cup Cognac
1 1/2 cup Heavy Cream
3 tbsp Flour
Butter

Sauté the shallots and garlic in some butter, once soft add the peppercorns and sauté for 3 minutes.

Add the morel liquid and chicken base and reduce by 1/2. Create a roux with the flour. Whisk in the heavy cream and allow to thicken. Finish the sauce with the cognac.

Step 9:

The Potatoes:

Ingredients:
1 large Potato
1 Chive (cut into 1/2 inch pieces)
Olive Oil

Cut the end off of the potato. Using either a mandolin or a thin-bladed knife, slice several 1/16 inch slices. You’ll only need to do 4 however it’s good to have a few extra.

Step 10:

Place the chives on top of a potato slice, and lay another potato slice on top – letting the edges seal with the starch.

Step 11:

Preheat the oven to 350F. Drizzle a bit of olive oil on a sheet pan and place the chips in it. Cook for about 8 minutes or so, and flip them over. Cook for another 8 minutes or until starting to brown.

Step 12:

Cool and top the paupiettes with them.

Step 13:

Finished.