Black Trompette

Category:

Description

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Trompette de la mort

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Nutritional values per 100 gram

 

Energy159 kJ / 38 kcal
Fats0,5 g
Of which saturated fatty acids0,1 g
Carbohydrates1,3 g
Of which sugars0,3 g
Fiber0,0 g
Protein7,0 g
Salt0,03 g

 

 

 

 

 

Product specifications

Prescriptions presentations/ product quality

The content of the packaging must be uniform concerning:

Uniformity

  • Origin
  • Quality
  • Size

Representative

The visible part of the content of each packing unit should be representative.

Size

N.A.

Product quality

  • No bacterial spots or signs of fungus
  • Free of abnormal external humidity
  • Free of parasites
  • Packing material should be correct, intact and clean
  • No foreign substances in the packing unit, low residue of forest land.

GMO

MF guarantees that the product is not genetically modified.

 

Product prescriptions

Origin: Variable

Class: Class I

Official control mark: N.A.

Use by / best before: Client Specific

 

Packing

Identification: Pallet label / label

Packing possibilities: Client specific

Traceability: Intern at Mitrofresh

Temperature of delivery:

  • A
  • 0
  • 0

Microbiological properties at delivery

Pathogens

E.coli: max. 100 CFU/g

Salmonella: absent in 25g

Coag. Pos. Staphylococcus < 100 CFU/g

Listeria monocytogenes < 100 CFU/g

Recipes

Mousseline and “pancakes” of sweet potatoes with trompette de la mort, chicken poached in faucet oil, powder, rucola, celery and dry sausage crumbs

Category: Mushrooms
Product: Trompette de la Mort
Prep: 1 hour and 30 minutes
Makes: 4 servings
Cook: – minutes
Vegetarian: No
Ready in: – minutes
Cuisine: European

 

Ingredients

Muslin

  • 3 sweet potatoes
  • 100 ml olive oil extra four
  • 2 cardamoms
  • 0.25 small red pepper
  • 0.5 el fenugreek
  • 2 fresh bay leaves
  • 1 clove of garlic

Pancakes

  • 250 g tomato puree (see mousseline preparation)
  • 2 eggs
  • 2 tablespoon of flour
  • 200 ml of sour cream
  • 0.5 lime

Chicken in vadouvan oil

  • 2 breast fillet with skin of organic chicken
  • 700 ml olive oil natural
  • 3 el vadouvan

Mandarin Powder

  • 4 tangerines
  • 100 ml of water
  • 100 g of sugar

And further…

  • 500 g trompette de la morte (mushrooms)
  • 100 ml strong chicken stock (possibly vegetable stock)
  • 2 stalks of celery
  • 100 g hard dry sausage
  • 50 g of rucola

Directions

Muslin

  1. Load the biscuits loosely into aluminum foil and cook for about 45 minutes in the oven. Let them cool down in the foil. Halve them over the length and scoop the flesh from the shell. Rub the flesh through a sieve.
  2. Weigh 250 g and keep this for the puffs.
  3. The other puree is for the mousseline.
  4. Halve the garlic.
  5. Stir the cardamom with red pepper, laurel, garlic and fenugreek finely into the mortar mix with the olive oil and heat up to 45 degrees.
  6. Leave at least 10 minutes to flavor.

Trumpettes

  1. Clean the trumpets and wash them. Heat the trumpets in a frying pan and allow to evaporate the flames with high flames, add the chicken broth and evaporate until they are poached.

Chicken in vadouvan oil

  1. Heat the olive oil to 45 degrees, puree the spices with the bar mixer and pour into a clean pan through a sponge. Heat to 74 degrees.
  2. Take the chicken fillets out of the fridge for at least 10 minutes.
  3. Spice the breast fillets on both sides with salt and pepper from the mill.
  4. Put the breast fillets in the vadouvan oil and poke them in 12-14 minutes to the correct point of the game. They may still be a lot of rosé, but in no case raw. Leave the fillets for about 3 minutes and then cut into even slices of about half a centimeter.

Celery

  1. Cut the celery stems over the length into long narrow rows. Put them in ice cold water, then they become extra crisp and curl.

Mandarin powder

  1. Peel with a sharp thin peel off the peel of the mandarins and remove the white on the inside of the peel.
  2. Bring the dishes to the boil with plenty of cold water and then pour them directly onto a sieve. Repeat this operation twice, using clean cold water every time.
  3. Bring the sugar to the sugar syrup until the sugar is dissolved.
  4. Add the peels to the cooled sugar syrup and leave them for 30 minutes.
  5. Then take them one by one out of the sugar syrup and sprinkle all syrup with fingers.
  6. Place them on baking paper or baking mat and dry the dishes for about 4 hours in a 80º oven until they are crisp.
  7. Grind the dishes into the food processor into powder or rub them into a mortar and rub it through a fine-sized sieve.
  8. In an airtight jar it is at least 2 months shelf life.

Final preparation

  1. Pancakes; Grate the lime and squeeze the juice out. Mix the eggs, flour, rasp and juice of the lime and sour cream through the 250g tomato paste, stir the batter and season with salt and pepper from the mill. Heat a tablespoon of olive oil into an anti-frying pan, shake a tablespoon batter into the pan and bake on low-fire pancakes. Keep them warm between two plates.
  2. Muslin; Sieve the olive oil with spices. Put the puree in the thermoblender, warm to 45 degrees and add so much spicy oil until the mousseline shines slightly, heat up to 80 degrees.
  3. Wash the rucola.

Presentation

Put 3 pancakes on the plate, spoon small quenelles pumpkin mousseline. Cut the chicken fillet over the length into small strips and match the mousseline. Pour with some mandarin powder. Divide the trumpettes, rucola, celery and shave on the microplaine rasp hard sausage over the dish.

Note
* The use of tangerine or orange powder in savory dishes serves as an additional accent to flavor contrast and fortification, especially in shellfish, white poultry and veal. Although the accent is not the same, alternatively, freshly grated mandarin or orange peel can be used. Sprinkle the cleanly baked tangerine or orange than at the very last moment over the dish or in the sauce so that the essential oils can taste their flavor at the best.

 

Nutritional facts

Energy N.A
Fats N.A
Of which saturated fatty acids N.A
Carbohydrates N.A
Of which sugars N.A
Fiber N.A
Protein N.A
Salt N.A

 

 

Pictures
 

☆Rating 0/5

 

Allergen information

Legal allergens:

ComponentPresent
1GlutenNo
2CrustaceansNo
3EggsNo
4FishNo
5PeanutsNo
6SoybeansNo
7MilkNo
8AlmondsNo
9CeleryNo
10MustardNo
11Sesame seedsNo
12Sulphur dioxide and sulphitesNo
13LupinNo
14MolluscsNo

 

Additional allergens:

ComponentPresent
15LactoseNo
16CocoaNo
17GlutamateNo
18Chicken meatNo
19CorianderNo
20MaizeNo
21LegumeNo
22BeefNo
23PorkNo
24CarrotNo

 

 

 

 

 

 

  • Regulation (EG) 852/2004 concerning food hygiene
  • Regulation (EG) 2073/2005 concerning microbiological criteria
  • Regulation (EG) 396/2005 concerning pesticiden
  • Regulation (EG) 1881/2006 concerning specific contaminants
  • Regulation (EG) 1935/2004 concerning materials destined to make contact with food
  • Regulation (EG) 2218/89 concerning maximum levels for certain contaminants in foodstuffs