Black sea rapa whelk with mushrooms grown on lemon peels by Vitalii Savelev

Rapa pate

Fry fresh rapa in a saucepan with butter and garlic oil, then add cream, wakame, plankton powder and cook for 15minutes, then blend everything with an immersion blender.

Put pate in the form and in a freezer.

Mushrooms purée

In a pan, heat sunflower oil and butter, sauté peeled potatoes, onion and mushrooms until it becomes golden brown, then add mushroom stock and cook for 30 minutes, then blend everything with an immersion blender.

Feijoa cucumber tar tar

Peel cucumber and feijoa, then dice into cubes, add olive oil, sibulet and salt and pepper.

Fermented mushroom sauce

Cut mushrooms into cubes, add mushroom stock, salt, pepper and cook for 15 minutes then seal it into the beeswax.

Garnish

In a pan, heat sunflower oil and butter, fry fresh rapan and lemon mushrooms until it becomes golden brown.

Presentation

Put fryed mushrooms and rapa in individual plates then add mushrooms pure and feijoa and cucumber tar tar, on top of dish put rapan pate, then decorate each dish with salicorn. Serve hot with fermented mushroom sauce in a beeswax tube.