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.
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.
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