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Beaufort mushroom crumble

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  • Cheese :

    Beaufort
  • Dish type :

    Starter
  • Season :

    Autumn

Ingredients - for 4 persons

  • 16 large white button mushrooms
  • 1 100g fillet of cod
  • 2 shallots
  • 40g Beaufort cheese
  • The juice of ½ lemon
  • 50g flour
  • 20g breadcrumbs
  • 40g butter + 10g for the dish
  • Salt & pepper

Preparation

  1. Steam the cod for 8 minutes, then take it off the bone.
  2. Clean the mushrooms and remove the stalks. Poach the mushroom tops for 5 minutes in salted, boiling water with lemon in it. Drain and set aside.
  3. Chop up the stalks with the shallots and sauté for 5 minutes in 20g butter.
  4. Prepare the filling: in a bowl, mix together the cod, the chopped mushroom and the Beaufort cut into cubes.
  5. Prepare the dough for the crumble: in a dish, knead the rest of the butter in small pieces with the breadcrumbs with your fingertips. Add the flour, a pinch of salt and work it into a coarse, grainy texture.
  6. Place the filling into the mushroom tops, and cover with the crumble dough. Place in a greased ovenproof dish and cook for 10 minutes in an oven pre-heated at 180°C.
  7. Serve on a serving dish.