Bison with smoked celeriac and gougères

Name: Bison with smoked celeriac and gougères
Ingredients: bison ribeye; Butter; 3 units.items Eggs; 215 ml Water; 95 g Sifted flour; 50 g Cream; 70 g Gruyère cheese; 200 g Whole milk; 75 g Butter; cappuccino milk powder; 5 g Salt; 250 g Flour; 40 g hazelnut oil; Cream; 40 g Dried cèpes; 1 units.items Celeriac; 1 units.items garlic clove; 150 g Soft butter; 1 units.items Egg yolk; Vegetable stock; 80 g hazelnuts; 60 g Milk; 30 g Rice flour; 1 units.items Shallot; 90 g smoked butter; 90 g Milk powder; Pepper and salt; cèpes powder; 50 g Panko; Salsify

Bison with smoked celeriac and light, airy French cheese puffs.

Our FoodXperience chefs prepared for the autumn season! They got to work with typical autumn ingredients, such as game and poultry. But also special autumn ingredients like bison and guinea fowl are back on the workbench. This time, our chefs took on the challenge of creating a full-fledged vegetarian version of each dish. This way, you can offer each of your guests a delicious autumn dish!

Ingredients

bison ribeye

Butter

3units.itemsEggs

215mlWater

95gSifted flour

70gGruyère cheese

75gButter

50gCream

200gWhole milk

cappuccino milk powder

40ghazelnut oil

Salsify

Butter

5gSalt

250gFlour

150gSoft butter

1units.itemsEgg yolk

60gMilk

Cream

40gDried cèpes

1units.itemsCeleriac

1units.itemsgarlic clove

Vegetable stock

80ghazelnuts

1units.itemsShallot

30gRice flour

90gsmoked butter

90gMilk powder

Pepper and salt

cèpes powder

50gPanko

Preparation

Portion the bison ribeye and cook in beurre noisette.
Baste until the desired doneness and season with salt afterwards.

Heat the water with the butter and a little salt.
Add the flour and mix into a dough.
Remove from the heat and mix in the eggs one at a time.
Grate and finely chop the cheese and add to the dough.
Pipe onto a baking mat and bake until crispy at 200°C for about 20 minutes (depending on size).

Wash and peel the salsify.
Cook in milk with salt until done.
Before serving, sauté in beurre noisette and season with salt.

Heat the milk, cream, and hazelnut oil for 20 minutes at 80°C.
Dissolve half a tablespoon of milk powder in the mixture, heat, and froth with a hand blender before serving.

Mix all the ingredients well and knead into a smooth dough.
Let rest for at least 1 hour and roll out thinly over the greased tartelette molds.
Bake the tartlet shells at 180°C until nicely browned.

Place the butter in a cold smoker for 15 minutes.
Dry-fry the smoked butter, rice flour, milk powder, and panko in a non-stick pan.
Season with pepper, salt, and a little cep powder.

Clean the celeriac and cut into cubes.
Place them in a smoker for 20 minutes at medium temperature.
Finely chop the shallot and garlic.
Sauté the celeriac cubes well in butter with the shallot and garlic.
Add the dried cèpes and sauté briefly.
Deglaze with a splash of cream and stock and let cook through.
Puree the celeriac and cèpes mixture into a cream (use some of the cooking liquid if needed).
Roast the hazelnuts and chop finely.
Mix in the hazelnuts.
Pipe the mixture into the tartelette shells.