For the Brioche
For the Egg Wash
1. Whisk dry ingredients together until evenly combined.
2. Combine mixed dry ingredients and the sourdough starter together in a stand mixer attached with the dough hook. Run at low speed until the dough comes together.
3. While the machine is still running, slowly stream in beaten egg until fully incorporated. Finish off by adding the tempered butter in small pieces until the dough feels homogeneous and smooth.
4. Equally divide the dough into two and shape into a loaf. Butter or spray the loaf pans and add the dough. Cover with cling film and let proof in the fridge for 12 hours.
5. Take out the dough from the fridge 2-3 hours before baking and make sure it has risen to double its size before it goes into the oven.
6. Brush with egg wash and bake at 185c for 45 minutes (depends on size) with a standard 9x5” pan.
7. When the loaves have rested and cooled down cut into desired slices and toast in pan or oven.
Verjus Aigre Doux
1. In a small pot, combine wine and verjus and simmer slowly until it reaches 109C.
2. Let cool down in room temperature.
For the Foie Gras
1. Run your knife under hot water before slicing.
2. Cut into 1 cm slices or thicker. (Slices that are too thin will overcook and will not achieve the correct caramelization).
3. Score each slice on both sides until you created a check pattern, season heavily with salt and pepper.
4. Heat up a pan (preferably cast iron) until it just starts smoking.
5. Place the foie gras in the pan and do not touch it.
6. Gently give some pressure on each slice with your fingers or a spatula to make sure the whole piece is in contact with the pan and will give you an evenly seared surface.
7. Flip the foie gras when golden on the first side and repeat on next side, approx 30-45 seconds.
8. Take out of pan and leave to rest for 1 minute on paper towel or on a perforated tray/rack.
For the Stewed Morels
1. Start 2 hours before by soaking the dried morels in the water.
2. When dark in color and flavors are developed, strain and then reduce the liquid by half.
3. Reserve the soaked morels for later.
4. In a pan, saute the finely chopped fresh morels, reserved morels, shallots, peppercorns, thyme, garlic and vanilla in some butter until lightly golden in color.
5. Add Dijon mustard and let cook dry, add the vinegar, white wine & Madeira (1) and let come to a boil.
6. Add the stock and reduced morel water and let simmer slowly until ⅔ remains.
7. Finally add the cream and let simmer for another 15 minutes or until thick.
8. Season with freshly ground black pepper, salt and lemon juice.
Place the toasted Brioche slice on the bottom of the plate, top with the stewed morels, seared foie gras and finally drizzle some of the Sherry aigre-doux on top. If you prefer add some chopped chives or parsley as well.
*This dish is very heavy and can potentially make you full for the whole day or give you a heart attack :P