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In this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chef Daniel Joly from Mirabelle Restaurant prepares chanterelle ragout and dover sole.

Click here for Chef Daniel Joly's Profile

Ingredients:

Chanterelle ragout with acorn squash ravioli:

Ravioli:

1-pound AP flour
1 egg
2 oz extra virgin olive oil
4 oz water
Salt and pepper

Preparation:
In mixer, combine flour, egg, olive oil, salt and pepper, mix together with dough hook on low spread. Add water slowly until pasta dough starts to come together (only add as much water as needed). Wrap in plastic and put in cooler to rest over night.

Stuffing:

1-2 pound acorn squash
1 cup of orange juice
HoneyStar anise
100g butter
Salt, pepper and nutmeg spice to taste

Cut the squash into four, remove the seeds, roast with honey and star anise, cover with the orange juice. Put everything in a warm oven at 350 degrees for about 45 minutes until tender. When ready blend squashes with 100 gr of brown butter, salt, pepper and a 1 pinch of nutmeg spice. Reserve to fill ravioli:

Take two thin slices of pasta put the stuffing on one and close with another slice of pasta (use eggs yolk to stick slices together)

For the ragout:

3/4 pound chanterelle mushroom
1/4 cup shallots (small dice)
3 cloves garlic (chopped fine)
3 pinch fresh thyme (chopped)
1 chive bouquet chopped
4-tablespoon butter
Salt and pepper to taste
1 cup of vegetable stock

Clean mushrooms with small knife to take off all dirt and pine needles from under and around cap. Heat sautée pan on high heat, add butter and mushrooms. Sautée briefly until tender, add shallots and garlic, cook until tender, being sure not to burn, add a little bit of stock, finish with salt, pepper and fresh thyme.

Coconut Meringue with berry coulis heart on English cream

Soft meringue:

200g egg whites
75 g sugar
Coconut flakes

Whip egg whites until 3/4 stiff peaks, add the sugar and whip again to stiff peaks until firm. Put into the microwave (higher level) for 8 seconds. Roll small balls of the egg on the coconut flakes.

Berries coulis:

Berries
1/2 liter water
250g sugar Syrup

Boil water and sugar. Put berries into the saucepan with the syrup, cook them for 4 minutes and blend all together.

Crème anglaise:

250g milk
125g sugar
3 egg yolks
1/2 vanilla stick

Boil milk with vanilla stick. Mix egg yolks with sugar, add the boiled milk to the mixture. Cook all at 80 degrees (Celsius) gently and stir until thick. In a bowl put the crème anglaise, do a little hole at the top of the meringue and pour the berries coulis in it. Place gently the meringue on top of the crème anglaise.