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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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

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

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