Wild mushroom and braised courgette and celery with an egg and tarragon vinaigrette

Wild mushroom and braised courgette and celery with an egg and tarragon vinaigrette

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

Ingredients

  • 75g/2¾oz butter
  • 150ml/5fl oz light chicken stock
  • 1 head of celery, each stalk cut into 2in batons
  • 6 baby courgettes, halved lengthwise
  • 150g/5½oz wild mushrooms
  • few sprigs thyme
  • splash Madeira wine
  • dash oil
  • 3 king scallops

For the dressing

  • 4 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove, crushed
  • 1 free-range egg
  • 2 sprigs tarragon, finely chopped
  • salt and freshly ground black pepper

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