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Podcast. Gourmet strolls: "Lutée casserole of monkfish, Jerusalem artichokes, black truffle", a recipe by chef Guillaume Leclère

Chef Guillaume Leclère. ML – L. V.

For these end-of-year celebrations, the five starred chefs from Montpellier, Laurent Cherchi (Reflet d’Obione), Charles Fontes (La Réserve Rimbaud), Guillaume Leclère (Leclère), Daniel Lutrand (Pastis) and Laurent Pourcel (Le Jardin des sens) have agreed to share with us one of their favorite recipes…

Discover this Monday, December 16, “Lutée casserole of monkfish, Jerusalem artichokes, black truffle”. A recipe concocted by chef Guillaume Leclère of the Leclère restaurant in Montpellier.

For four people, you will need:
-A 1 kg monkfish tail or two fillets of 400 g each
-500 g of coarse salt
-200 g Jerusalem artichoke
-300 g Agata potatoes
-A few chard greens
-A 20 g melanosporum truffle
-Thyme
-A 2 mm thick pure butter puff pastry
-An egg yolk
-A little olive oil
-Salt and pepper

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Podcast. Gourmet strolls: "Lutée casserole of monkfish, Jerusalem artichokes, black truffle", a recipe by chef Guillaume Leclère

Truffle, monkfish, Jerusalem artichoke, Agata. ML – L. V.

For the aromatic garnish:
-A fennel
-A few carrots
-A leek green
-Parsley
-A few sprigs of mint
-Two sweet onions from the Cévennes
-Thyme
-10 cl of Noilly Prat
-A lemon
-Salt and pepper

Podcast. Gourmet strolls: "Lutée casserole of monkfish, Jerusalem artichokes, black truffle", a recipe by chef Guillaume Leclère

A beautiful broth… ML – L. V.

For the mayonnaise:
-One egg (separate the white from the yolk)
-A tablespoon of mustard
-10 cl of neutral oil
-10 cl of vinegar
-5 g of melanosporum truffle
-Salt and pepper

Podcast. Gourmet strolls: "Lutée casserole of monkfish, Jerusalem artichokes, black truffle", a recipe by chef Guillaume Leclère

The golden brown lute cocotte… ML – L. V.

And for advice on preparation and presentation, all you have to do is listen to chef Guillaume Leclère…

Restaurant Leclère, 8 rue André-Michel, 34 000 Montpellier. Reservations at 04 67 68 96 85 or on the website restaurantleclere.com

Teilor Stone

By Teilor Stone

Teilor Stone has been a reporter on the news desk since 2013. Before that she wrote about young adolescence and family dynamics for Styles and was the legal affairs correspondent for the Metro desk. Before joining Thesaxon , Teilor Stone worked as a staff writer at the Village Voice and a freelancer for Newsday, The Wall Street Journal, GQ and Mirabella. To get in touch, contact me through my teilor@nizhtimes.com 1-800-268-7116