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 Academy 2021 finalists. Discover the full recipe of his Signature Dish Black sea rapa whelk with mushrooms grown on lemon peels.

23 January, 2020
Average: 1.5 (20 votes)

serves for

10

total time

4 HR 0 MIN

ingredients

Rapa pate
Fat Cream
300g
Turnips
100g
Salt
2g
Black Pepper
1g
Wakame
2g
Marine Plankton
1g
Garlic Oil
20g
Butter
50g
Mushroom purée
Oyster Mushrooms
300g
Potatoes
100g
Onion
50g
Salt
2g
Black Pepper
1g
Butter
50g
Sunflower oil
50g
Button Mushrooms
500g
Feijoa cucumber tar tar
Cucumber
100g
Feijoa
200g
Extra virgin olive oil
30g
Yellow Onion
5g
Salt
1g
Black Pepper
1g
Fermented mushroom sauce
Chanterelle Mushrooms
200g
Button Mushrooms
200g
Salt
3g
Black Pepper
1g
Beeswax
500g
Garnish
Samphire
100g
fresh rapan
300g
lemon mushroom
200g

Step 01

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.

 

Step 02

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.

 

Step 03

Feijoa cucumber tar tar

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

 

Step 04

Fermented mushroom sauce

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

 

Step 05

Garnish

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

 

Step 06

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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