Ingredients: Serves 4
• 6 egg whites
• 1 tsp tarragon, chopped
• 150 g (5 oz) frozen peas
• 125 g (4 1/2oz) button mushrooms
• 125 g (4 1/2oz) chanterelle mushrooms
• One knob of butter
• Juice from a half lemon
• 1 garlic clove, ground
• Salt and pepper
• 100 g (4 oz) tomatoes, diced
• 1 tbsp parsley, chopped
• 1 tsp chive, chopped
• 100 g (4 oz) beans
• 3 tbsp fresh cream
• 4 chive stems, chopped (to garnish)
Sabayon:
• 3 egg yolks
• 1 tbsp vinegar
• 3 tbsp hot water
• 75 g (3 oz) butter, melted
Preparation:
• Whisk egg whites very firmly, mixing in the chopped tarragon.
• Use a spoon to shape the beaten egg whites into 8 dumplings (balls) and poach in salted boiling water 3 minutes. Remove from water and let drain over a kitchen towel.
• Blanch peas in salted water, drain and store in a cool place.
• Slice mushrooms in two. Melt butter in a pan and sauté the mushrooms. When almost cooked, add the lemon juice, garlic, as well as salt and pepper to taste. Then add the tomatoes, parsley, chopped chives, peas, beans, and mix together. Incorporate fresh cream and bring back to a boil. Remove from heat.
• Meanwhile, prepare the sabayon. Mix all the ingredients in a cup and incorporate 3 tbsp of sauce taken from the mushroom mix.
Presentation:
• Pour the mushroom stew in soup bowls and top with 2 dumplings. Coat with the sabayon, garnish with chives and serve immediately.
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