Black sea rapa whelk with mushrooms grown on lemon peels

Black sea rapa whelk with mushrooms grown on lemon peels

Black sea rapa whelk with mushrooms grown on lemon peels

Vitalii Savelev is one of the twelve S.Pellegrino Young Chef 2019-2020 finalists. Discover the full recipe of his Signature Dish Black sea rapa whelk with mushrooms grown on lemon peels.

23 January, 2020

serves for

10

total time

4 HR 0 MIN

ingredients

For the Rapa pate
30% fat cream
300g
turnip
100g
Fine sea salt
2g
Black pepper
1g
Wakame
2g
Marine Plankton
1g
garlic oil
20g
Butter
50g
For the mushroom purée
oyster mushroom
300g
Yellow potatoes
100g
1 onion
50g
Fine sea salt
2g
Black pepper
1g
Butter
50g
Sunflower oil
50g
button mushroom
500g
For the feijoa cucumber tar tar
cucumber
100g
Feijoa
200g
Extra olive oil
30g
Yellow onion
5g
Sea salt
1g
Black pepper
1g
For the fermented mushroom sauce
Chanterelle mushrooms
200g
Buttom mushrooms
200g
Fine sea salt
3g
Black pepper
1g
Beeswax
500g
For the plate
Salicornia
100g
fresh rapan
300g
lemon mushroom
200g

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.

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.

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