Panaché of battered vegetables with champignon mushroom sauce

• Make a mushroom cream. Add some wide swiss chard (the green part) previously scalded. Mix everything.
• Remove the stringy parts of the chard and separate the white parts from the green parts. Cook with plenty of salted water uncovered or steam.
• Once cooked, chop into rectangles of about 4 x 3 cm.
• Chop the aubergine and the courgette into slices of about 2 mm. Place on a tray and sprinkle over some coarse salt, so they are not that humid.
• Cook the artichokes with plenty of salted water and uncovered or steam.
• Batter and fry the artichokes and the white parts of the chard, separately.
• Grill the courgette and the aubergine in the griddle.

SERVING

• Heat the fried vegetables in the oven and the mushroom cream on the hob.
• Cover the base of the plate with the sauce and place the hot vegetables over, decorating the plate.
• It is possible to decorate the plate with chopped carrot in brunoise.