Festive tartiflette with pheasant, forest mushrooms and truffle

Preparation of potatoes: steam the new potatoes in the steam basket of the Cookeo with 250 ml of water. Use the express mode and steam them for 5 minutes. Drain the water and set aside.

Bake mushrooms and aromatics: select the "firmly browning" function and let the Cookeo heat up.

Finely chop the shallot and garlic. Fry them in a knob of butter for 2-3 minutes until they start to color.

Add the cleaned and large pieces of cut forest mushrooms and fry them for 4 minutes. Add a handful of roughly chopped parsley and mix well.

Compiling the tartiflette: Add the steamed new potatoes to the mushrooms and mix everything well.

Cut the fried pheasant meat into thin slices and place it over the potato paddle chair mixture.

Cut the reblochon into slices and place it in a step -by -step way.

Gratin: use the crisp mode with stand "Menu 2" and gratine the dish until the cheese is nicely melted and golden brown (about 10 minutes).

Finish: Spoon the tartiflette on deep plates. Finish with freshly rayed truffle and some tufts of parsley. Serve with pickles and sweet and sour ajuintjes for an extra festive touch.