For the 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.
For the 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.
For the feijoa cucumber tar tar:
Peel cucumber and feijoa, then dice into cubes, add olive oil, sibulet and salt and pepper.
For the fermented mushroom sauce:
Cut mushrooms into cubes, add mushroom stock, salt, pepper and cook for 15 minutes then seal it into the beeswax.
For the plate:
In a pan, heat sunflower oil and butter, fry fresh rapan and lemon mushrooms until it becomes golden brown.
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.