Baked king boletus on a mash of leeks, sunflower seed and truffle with melted brie.
30 min
A royal meal
Ingredients
- For the stew:
- 30 g sunflower seeds
- ½ tbsp olive oil
- 1 leek, washed
- 500 g multipurpose potatoes
- 2 el fresh cream
- ½ tbsp truffle tapenade
- Pepper
- Salt
- For the boleet and brie:
- 3 king boletes
- 1 tbsp olive oil
- Pepper
- Salt
- 3 slices of brie
- Garnish:
- Garden cress and Indian cress
Preparation method
Step 1
Preheat the oven to 180 °C.
Mix the sunflower seeds with a little olive oil and a tablespoon of water. Bake the sunflower seeds in the oven for about 8 minutes until brown and crispy. Halfway through the baking time, stir the seeds once. Cut 4 cm of the white of the leeks into very fine rings, keep separate. Cut the rest of the leeks into coarse rings.
Step 2
Put the potatoes in a large pan and put them just under water. Add the coarsely chopped leeks to the potatoes and put the lid on the pan. Bring the potatoes to the boil, then cook over medium heat for about 10 minutes until tender. Drain the pan and steam the potatoes and leeks dry.
Mash the potatoes and leeks with a masher and add crème fraîche, truffle tapenade, half the sunflower seeds and salt and pepper to taste.
Step 3
Cut each king slice lengthwise into three slices. Fry the king slice slices in a frying pan with some olive oil on the cut-open side until golden brown. Place the king slices on a baking dish and sprinkle with a little salt and pepper.
Step 4
Serve the kingsbay and melted brie with the leek stew. Garnish the stew with the chopped raw leeks, sunflower seeds, cress and nasturtiums.