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Before starting this Boudin Blanc with Apples and Morel Cream Sauce recipe, make sure you have organised all the necessary ingredients.
Finely slice the Pink Lady apple with a Japanese mandoline.
Spread the apple slices on a sheet of greaseproof paper. Dry in the oven at 120°C (gas 1/2) for about 40 minutes. The edges should be crinkled and the apples should be crunchy.
Peel and cut the three russet apples into 1cm cubes.
In a non-stick frying pan, melt the butter. Add the apple cubes...
... and brown gently over medium heat with sugar and the four spice mix.
Steep the morels in cold water (if possible, the day before).
When they are completely reconstituted (after several hours), drain and set aside.
Roll out the puff pastry and lay on a baking sheet. Glaze the surface with a beaten egg yolk.
With a knife, cut parallel strips to a width of 1cm.
Sprinkle the surface with sesame seeds.
Bake at 180°C (gas 4)...
... for about 20 minutes.
When cooked, remove from the oven and leave to cool.
In a non-stick frying pan, sear the boudin blanc sausages on all sides.
Transfer the boudin blanc on a plate and gently slice with a sharp knife. Slices should be roughly 1cm thick. Arrange the slices on bamboo skewers and keep warm.
Finely slice the shallot, using the Alligator onion cutter. Sweat with butter.
Add the morels, coarsely chopped.
Moisten with 20 cl of brown veal stock and 30cl of whipping cream.
Bring to a boil...
... and season with salt and Espelette pepper.
Reduce again for a few minutes.
Place some apple and spice preparation in the centre of the plate. Place a white pudding skewer on top. Pour some morel cream sauce and arrange a few slices of oven-dried apples. Finish with a couple of chives leaves. This delicious dish is ready to serve!